10 Apple Stuffed Acorn Squash: Cozy Vegetarian Fall Meal

Classic Apple and Quinoa Stuffed Acorn Squash

Apple Stuffed Acorn Squash is a delightful, seasonal dish that combines the warm flavors of autumn with wholesome ingredients. This recipe features tender acorn squash filled with a savory-sweet mixture of quinoa, apples, nuts, and spices, making it a perfect centerpiece for a fall dinner or a nourishing side dish.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, and brush with olive oil. Place cut-side down on a baking sheet and bake for 25-30 minutes until tender.
3. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes until liquid is absorbed.
4. In a skillet, heat olive oil over medium heat, then sauté the onion and celery until soft. Add the diced apples, walnuts, cranberries, and spices; cook for an additional 5 minutes.
5. Mix the quinoa with the apple mixture, and season with salt and pepper to taste.
6. Flip the roasted acorn squash halves, fill them with the quinoa-apple mixture, and return to the oven for another 10-15 minutes.
7. Serve warm, garnished with additional nuts or cranberries if desired. Enjoy your nourishing dish!

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Maple Pecan Apple Stuffed Acorn Squash

Maple Pecan Apple Stuffed Acorn Squash is a delightful twist on a traditional autumn dish. This recipe combines the sweetness of maple syrup, the crunch of pecans, and the tartness of fresh apples, creating a perfect blend of flavors that complement the tender acorn squash. It’s ideal for holiday gatherings or cozy family dinners.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, and brush with olive oil. Place cut-side down on a baking sheet and bake for 25-30 minutes until tender.
3. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes until liquid is absorbed.
4. In a skillet, heat olive oil over medium heat, then sauté the onion and celery until soft. Add the diced apples, pecans, cranberries, maple syrup, and cinnamon; cook for an additional 5 minutes.
5. Mix the quinoa with the apple and pecan mixture, and season with salt and pepper to taste.
6. Flip the roasted acorn squash halves, fill them with the quinoa-apple mixture, and return to the oven for another 10-15 minutes.
7. Serve warm, drizzled with additional maple syrup if desired. Enjoy your hearty dish!

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Sage and Cranberry Apple Stuffed Acorn Squash

Sage and Cranberry Apple Stuffed Acorn Squash is a savory and slightly sweet dish perfect for autumn gatherings. The combination of earthy sage, tart cranberries, and crisp apples creates a tantalizing filling that complements the naturally sweet flavor of roasted acorn squash. It’s a delightful centerpiece for a cozy dinner or holiday feast.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush with olive oil, and place cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. Cook quinoa in vegetable broth according to package instructions until liquid is absorbed.
4. In a skillet, heat olive oil over medium heat, sauté onion and celery until soft, then add diced apples, cranberries, and sage; cook for another 5 minutes.
5. Combine cooked quinoa with the apple-sage mixture, and season with salt and pepper.
6. Flip the roasted acorn squash, fill each half with the quinoa-apple mixture, and return to the oven for an additional 10-15 minutes.
7. Serve warm and enjoy this flavorful, seasonal dish!

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Brown Rice and Goat Cheese Stuffed Acorn Squash

Brown Rice and Goat Cheese Stuffed Acorn Squash is a hearty and flavorful vegetarian dish perfect for fall. The nutty brown rice pairs wonderfully with tangy goat cheese, while the roasted acorn squash adds a natural sweetness. This combination is not only filling but also visually appealing, making it a fantastic choice for a satisfying meal.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush with olive oil, and place cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. Cook brown rice in vegetable broth according to package instructions until liquid is absorbed.
4. In a skillet, heat olive oil over medium heat, sauté onion and garlic until translucent, then add spinach and cook until wilted.
5. Combine cooked brown rice with the spinach mixture and crumbled goat cheese. Season with salt and pepper.
6. Flip the roasted acorn squash, fill each half with the rice-goat cheese mixture, top with chopped walnuts, and return to the oven for an additional 10-15 minutes.
7. Serve warm and enjoy this deliciously unique dish!

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Apple Cinnamon Oatmeal Stuffed Acorn Squash

Apple Cinnamon Oatmeal Stuffed Acorn Squash is a warm and comforting dish perfect for breakfast or a cozy brunch. The sweet and tangy flavors of apples, combined with the wholesome goodness of oatmeal and a hint of cinnamon, create a delightful filling that pairs beautifully with the roasted acorn squash. This dish is not only nourishing but also an attractive centerpiece for your fall table.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush with olive oil, and place cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. In a saucepan, combine rolled oats, milk, diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt; cook over medium heat until the mixture thickens and the apples soften.
4. Stir in chopped walnuts into the oatmeal mixture.
5. Flip the roasted acorn squash, fill each half with the oatmeal-apple mixture, and return to the oven for an additional 10-15 minutes.
6. Drizzle with maple syrup before serving and enjoy this delightful dish!

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Curried Apple and Chickpea Stuffed Acorn Squash

Curried Apple and Chickpea Stuffed Acorn Squash is a vibrant and flavorful dish that beautifully combines the sweetness of apples with hearty chickpeas and aromatic spices. This nourishing vegetarian meal is not only satisfying but also showcases the unique flavor profile of acorn squash, making it an ideal choice for a cozy dinner or festive gathering.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush with olive oil, and place cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. In a skillet, heat olive oil over medium heat and sauté the onion until translucent; add minced garlic and cook for an additional minute.
4. Stir in diced apples, chickpeas, curry powder, cumin, salt, and pepper; cook until warmed through and apples soften.
5. If using, stir in fresh spinach until wilted.
6. Flip the roasted acorn squash, fill each half with the curried apple and chickpea mixture, and return to the oven for 10 minutes.
7. Serve with yogurt drizzled on top, and enjoy this flavorful dish!

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Wild Rice and Mushroom Stuffed Acorn Squash

Wild Rice and Mushroom Stuffed Acorn Squash is a hearty and nutritious dish that brings together the earthy flavors of wild rice and mushrooms, complemented by the natural sweetness of acorn squash. It’s perfect as a cozy vegetarian meal or a festive side dish for gatherings, offering a delightful combination of textures and flavors.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut acorn squash in half, scoop out seeds, brush with olive oil, and place cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. In a pot, combine wild rice and vegetable broth; bring to a boil, then simmer for 45-50 minutes until rice is tender.
4. In a skillet, heat olive oil over medium heat; sauté onion until translucent, then add garlic and mushrooms and cook until mushrooms are browned.
5. Mix cooked wild rice, sautéed mushrooms, thyme, salt, and pepper in the skillet; stir to combine.
6. Flip roasted acorn squash and fill each half with the wild rice and mushroom mixture; return to the oven for another 10-15 minutes.
7. Garnish with chopped parsley before serving, and enjoy this nourishing dish!

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Mediterranean Apple and Feta Stuffed Acorn Squash

Mediterranean Apple and Feta Stuffed Acorn Squash is a delightful blend of sweet and savory flavors, making it a perfect dish for fall gatherings or a comforting family meal. The roasted acorn squash serves as a delicious vessel for a filling made from crisp apples, tangy feta cheese, and fragrant spices, creating a hearty and nutritious option that’s both visually stunning and healthy.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush the cut sides with olive oil, and place them cut-side down on a baking sheet; bake for 25-30 minutes until tender.
3. In a skillet, heat olive oil over medium heat; sauté the onion until translucent, then add garlic and cook for another minute.
4. Stir in the diced apples, spinach, oregano, salt, and pepper; cook until the spinach wilts.
5. Mix in the cooked quinoa and crumbled feta until well combined.
6. Flip the roasted acorn squash over and fill each half with the apple and feta mixture; return to the oven for another 10-15 minutes.
7. Garnish with pomegranate seeds and chopped parsley before serving, and enjoy this Mediterranean-inspired dish!

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Spinach and Apple Stuffed Acorn Squash

Spinach and Apple Stuffed Acorn Squash is a delightful, healthy dish that showcases the seasonal flavors of autumn. This recipe combines tender acorn squash, filled with a savory mixture of sautéed spinach, sweet apples, and additional wholesome ingredients, creating a warm and satisfying meal that’s perfect for a cozy dinner or a festive gathering.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, brush with olive oil, place cut-side down on a baking sheet, and roast for 25-30 minutes until tender.
3. In a skillet, heat olive oil over medium heat; sauté the onion until soft, then add garlic and cook for an additional minute.
4. Add the diced apples and spinach, along with cinnamon, nutmeg, salt, and pepper; cook until the spinach is wilted and apples are slightly softened.
5. Stir in the cooked brown rice until mixed through.
6. Turn the roasted acorn squash over and fill each half with the spinach and apple mixture; bake for another 10-15 minutes.
7. Garnish with chopped walnuts and thyme before serving; enjoy your delicious stuffed acorn squash!

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Apple and Lentil Stuffed Acorn Squash

Apple and Lentil Stuffed Acorn Squash is a heartwarming and nutritious dish perfect for cool autumn evenings. This recipe features tender acorn squash filled with a flavorful mixture of lentils, sweet apples, and aromatic spices, making it a satisfying meal that is both delicious and packed with plant-based protein.

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Halve the acorn squash, remove seeds, brush with olive oil, cut-side down on a baking sheet, and roast for 25-30 minutes until tender.
3. In a skillet, heat olive oil over medium heat; sauté the onion until soft, then add garlic and cook for an additional minute.
4. Stir in the diced apples, cooked lentils, cinnamon, salt, and pepper; cook until the mixture is heated through.
5. Turn the roasted acorn squash over and fill each half with the lentil and apple mixture; bake for another 10-15 minutes.
6. Garnish with chopped parsley before serving; enjoy your tasty apple and lentil stuffed acorn squash!