Amaranth Stuffed Acorn Squash – an incredibly flavorful and cozy comfort food dish, this has all the satisfying protein and nutrients you need!
Amaranth Stuffed Acorn Squash
This is one of the most flavorful dinners I have had in a while.
…and because Jason has this thing with squash – as in he won’t even try it – I had the other half for breakfast the next day. Yep. I cannot be the only one who does that? Savory breakfast for the win.
It kept me full and happy until 2 in the afternoon. Goodness.
I will definitely be making this again, and stuffing Jason’s half in a portobello or over a salad. He has to try this filling, and so do you.
Super Seeds – A Complete Guide
Super excited to share this recipe with you, from my friend Kim’s new book, Super Seeds – The Complete Guide To Cooking with Power-Packed Chia, Quinoa, Flax, Hemp, & Amaranth.
In addition to this recipe, I have already tried the Cocoa Cookie Batter Power Bites, and the Crunchy Topped Pear Muffins, which were both amazing.
The recipes I have dog-eared to try include Pineapple Fried Quinoa, Lemon Basil Quinoa Salad, and the Pesto Veggie Burgers. Yum, right? Just a few of the over 75 nutrient – rich recipes full of flavor, as well as protein, fiber, magnesium, and other beneficial vitamins and minerals.
This book is also full of great information about each of these seeds, as well as conversion charts, frequently asked questions, and other extras. My copy of this book already looks well used, and will be a Welcome addition to my Kitchen.
This recipe for stuffed acorn squash makes a festive, meat-free main dish that tastes so good you won’t want to wait long to make it again.
Serve the stuffed squash with a bright green salad (or any additional veggies that are in season), along with a fresh batch of warm Amaranth Biscuits (page 74) to round out the meal.
Feel free to replace the almonds with shelled pumpkin seeds (pepitas), if you want to avoid using nuts.
Amaranth Stuffed Acorn Squash
YIELD: two servings
dairy, egg, soy and gluten free, vegan
1 acorn squash
1 tablespoon olive oil
1/2 cup diced onion (approximately 1⁄2 onion)
2 tablespoons diced, dried, unsulphured apricots
1/4 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons chopped raw almonds or shelled pumpkin seeds
1 cup basic amaranth* (page 18)
*one cup cooked amaranth
To Prepare the Squash:
Preheat oven to 350°F.
Cut squash in half lengthwise. Scoop out seeds. Lay squash facedown in a rimmed baking dish or pan. Add water until it’s halfway up the sides of the squash.
Bake for 1 hour. Remove from oven without turning off the heat.
To Make the Stuffing:
Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes, or until onions are soft but not brown. Add apricots, paprika, cinnamon, and salt. Cook for 1 to 2 minutes. Add almonds or pumpkin seeds, and stir to combine. Cook for another 2 minutes. Remove mixture from heat and stir in amaranth. (If using amaranth that has been refrigerated, combine over heat for another 1 to 2 minutes.)
To Finish the Dish:
Scoop half of the filling into one of the squash halves. Repeat with the other half of the squash. Bake filling side up for 10 minutes. Remove from oven and serve.
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Amaranth Stuffed Acorn Squash recipe:
- 1 acorn squash
- 1 tablespoon olive oil
- ½ cup diced onion (approximately 1⁄2 onion)
- 2 tablespoons diced, dried, unsulphured apricots
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons chopped raw almonds or shelled pumpkin seeds
- 1 cup basic amaranth* (page 18)
- *one cup cooked amaranth
- To Prepare the Squash:
- Preheat oven to 350°F.
- Cut squash in half lengthwise. Scoop out seeds.
- Lay squash facedown in a rimmed baking dish or pan.
- Add water until it’s halfway up the sides of the squash.
- Bake for 1 hour. Remove from oven without turning off the heat.
- To Make the Stuffing:
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 2 minutes, or until onions are soft but not brown.
- Add apricots, paprika, cinnamon, and salt. Cook for 1 to 2 minutes.
- Add almonds or pumpkin seeds, and stir to combine. Cook for another 2 minutes.
- Remove mixture from heat and stir in amaranth. (If using amaranth that has been
- refrigerated, combine over heat for another
- to 2 minutes.)
- To Finish the Dish:
- Scoop half of the filling into one of the squash halves.
- Repeat with the other half of the squash.
- Bake filling side up for 10 minutes.
- Remove from oven and serve.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.