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Stuffed Acorn Squash

prep time:15 minutes
cook time:1 hour
total time:1 hour 15 minutes
This dish features acorn squash halves roasted until tender and then filled with a savory stuffing. The stuffing is made from bulgur wheat, sautéed mushrooms, cranberries, and herbs. You can easily substitute the bulgur with another grain like quinoa or rice.
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Ingredients

  • 1 Acorn squash
  • Olive oil
  • Salt & pepper

For the Stuffing

  • 1/4 cup bulgur wheat uncooked
  • 1 Tbsp olive oil
  • 1/4 cup finely diced onion
  • 2 Tbsp finely diced celery
  • 4 oz mushrooms white, crimini, or shiitake, diced
  • 2 Tbsp dried cranberries
  • 2 Tbsp pepitas
  • 1 small clove garlic minced
  • 1/2 tsp rubbed sage
  • 1/4 tsp dried thyme
  • 1 1/2 tsp lemon juice
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Cut acorn squash in half, remove seeds, and place flesh-side up on parchment-lined baking sheet.
  • Drizzle squash with olive oil, season with salt and pepper.
  • Roast squash for 30-45 minutes until fork-tender.
  • Cook bulgur in 1/2 cup water, covered, for 15 minutes. Rest 10 minutes, then fluff.
  • Sauté onion and celery in olive oil for 5 minutes.
  • Add mushrooms, cranberries, pepitas, garlic, sage, and thyme. Cook 5 more minutes.
  • Mix bulgur into vegetable mixture with lemon juice, salt, and pepper.
  • Stuff roasted squash halves with bulgur mixture.
  • Return stuffed squash to oven for 15 minutes.

Notes

Use vegetable stock for more flavor if desired.