Vegan Stuffed Acorn Squash

this vegan stuffed acorn squash is an incredibly flavorful and cozy comfort food dish. also: how to cook amaranth.

recipe originally published November 5, 2014

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Amaranth stuffing recipe
   2. What is amaranth?
   3. How to cook amaranth
   4. Tips for the best amaranth
   5. How to serve stuffed squash
   6. Meal prep and storage
   7. Cooking with seeds - a complete guide
   8. Vegan Stuffed Acorn Squash Recipe

 

Amaranth stuffed acorn squash

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.

The amaranth stuffing is incredibly flavorful, and I often make a double batch of it to stir into my breakfast oatmeal or add to a lunch wrap.

What is amaranth?

Amaranth is a nutrient dense grain with a very mild flavor. Like quinoa, amaranth is a high quality protein. It has a high fiber content and is rich in calcium and iron. 

Amaranth is gluten free and easily digestible. I often use it as the base for my nourishing kitchari recipe.

How to cook amaranth

When I first starting cooking with grains and seeds years ago, there was not a lot of information about how to cook amaranth. Over the years I have found a method that works easily for me. 

First, I treat it like quinoa - I rinse amaranth before cooking it. This may be unnecessary, but I do it while waiting for the water to boil so it doesn't seem like wasted time. 

The ratio I use is 3:1, water to amaranth. For this recipe, you will have some leftover cooked amaranth if you use 3 cups water and 1 cup amaranth. I like having extra on hand for other things.

If I am cooking and filling one acorn squash - cut into two halves - I usually have enough filling left over for one breakfast.

Tips for the best amaranth:

• rinse amaranth seeds in a strainer while water boils
• once water is boiling, add rinsed amaranth seeds
• stir, stir, stir...
• cover with a lid
• reduce to simmer
• cook for about 20 minutes

Cooked amaranth is not fluffy like quinoa or rice. Amaranth has more of a porridge or grits consistency.

 

How to serve stuffed squash

This makes a delicious main entree for a holiday meal. Replacing the apricots with dried cranberries adds festive flavor, and this particular stuffed squash is a stunning presentation fit for a celebration.

We enjoy this dish all year long, and usually pair it with a bright green salad (or any additional veggies that are in season) to round out the meal.

Feel free to replace the almonds with shelled pumpkin seeds (pepitas), if you want to avoid using nuts.

Meal prep this recipe - how long does acorn squash last?

My general guide for freshness is 3-4 days, and I make sure to enjoy this filling and cooked squash within that time. 

If you want to meal prep ahead, make a double batch of the filling. Cool completely, and then transfer the filling to single serve glass containers and store in the refrigerator. You can do the same with the cooked acorn squash - either leave in the shell or remove it and cube the squash, refrigerating in the same containers.

I often make just the amaranth stuffing (or make a double batch) so I can mix it into my breakfast oatmeal. It makes a delicious and filling breakfast.

 

Cooking with seeds - a complete guide

I am 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.

This vegan stuffed acorn squash is just one of the over 75 nutrient rich recipes. Everything I have made so far is 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 permanent tool in my kitchen.

 

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Yield: 2 servings

Vegan Stuffed Acorn Squash

Print

this vegan stuffed acorn squash is an incredibly flavorful and cozy comfort food dish. also: how to cook amaranth.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 acorn squash
• 1 tablespoon olive oil
• ½ cup diced onion (approximately 1⁄2 onion)
• 2 tablespoons dried unsulphured apricots, diced
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 tablespoons chopped raw almonds or shelled pumpkin seeds
• 1 cup cooked amaranth (see notes)

Instructions

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise. Scoop out seeds.
3. Lay squash facedown in a rimmed baking dish or pan.
4. Add water until it’s halfway up the sides of the squash.
5. Bake for 1 hour. Remove from oven without turning off the heat.
6. While the squash cooks, heat olive oil in a large skillet over medium heat.
7. Add onion and cook for 2 minutes, or until onions are soft but not brown.
8. Add apricots, paprika, cinnamon, and salt. Cook for 1 to 2 minutes.
9. Add almonds or pumpkin seeds, and stir to combine. Cook for another 2 minutes.
10. Remove mixture from heat and stir in amaranth. (If using amaranth that has been refrigerated, combine over heat for another 1 to 2 minutes.)
11. Scoop half of the filling into one of the squash halves.
12. Repeat with the other half of the squash.
13. Bake filling side up for 10 minutes.
14. Remove from oven and serve.

Notes

dairy, egg, soy, and gluten free vegan recipe

How to cook amaranth

Rinse amaranth before cooking it.

The ratio I use is 3:1, water to amaranth.

• rinse amaranth seeds in a strainer while water boils
• once water is boiling, add rinsed amaranth seeds
• stir, stir, stir...
• cover with a lid
• reduce to simmer
• cook for about 20 minutes
  

How to serve stuffed squash

This makes a delicious main entree for a holiday meal. Replacing the apricots with dried cranberries adds festive flavor, and this particular stuffed squash is a stunning presentation fit for a celebration.

We enjoy this dish all year long, and usually pair it with a bright green salad (or any additional veggies that are in season) to round out the meal.

Feel free to replace the almonds with shelled pumpkin seeds (pepitas), if you want to avoid using nuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Sun-Dried Apricots Unsulphured
• 
  Organic Amaranth Grains
• 
  Global Knife Set 
• 
  Cutting Board
• 
  Cuisinart Stockpot

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 347Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 233mgCarbohydrates: 19gFiber: 11gSugar: 3gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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.