After a heavy lunch on a hot day, I was in the mood for a light dinner. I thought this up while driving and threw it together as soon as I got home. I am very pleased with the results, and I plan to make it again! I decided to accent the nutty, earthy, squash flavors, and the dish, though very light, has a deep rich flavor, and is very satisfying. The dill adds a refreshing and delicious kick. Feel free to play around with this one… I think parmesan or cheddar could work nicely in place of the feta. For a vegan option, try sautéing in some crumbled tofu (add after onion), or just leave out the cheese.
Savory Vegetarian Stuffed Acorn Squash
Hearty vegetarian stuffed acorn squash.
Ingredients
– 2 large or 3 small acorn squashes, halved and seeded (scoop out a nice bowl for the filling)
– 1 onion, diced
– 6-8 mushrooms, sliced
– 3/4 cup walnuts, chopped
– Small bunch fresh spinach, chopped
– Handful fresh dill, chopped
– 3/4 cup feta cheese, crumbled (optional)
– Olive oil
– Salt
– Pepper
– Paprika for dusting
Directions
- Preheat oven to 350ºF and lightly grease a casserole with olive oil
- Sauté onion until beginning to brown
- Add mushrooms, and cook until juices are released
- Add walnuts and cook 1-2 minutes
- Add spinach, dill, salt, and pepper and cook until spinach is just wilted
- Remove from heat and stir in crumbled feta
- Stuff squash halves with filling (facing up)
- Drizzle with olive oil and dust with paprika
- Cover with foil and bake roughly 30-40 minutes (until a fork pierces the squash easily)
- Uncover and bake 5-10 more minutes to brown tops
- Enjoy!