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
INGREDIENTS:
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
INSTRUCTIONS:
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.
Try AmazonFresh Free Trial
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.
Marlies says
November 13, 2014 at 6:27 pmYum!! I have everything I need to make this so it’s totally happening 🙂
One (embarrassing) question – how does one cook amaranth?
Thanks!
Kristina Sloggett says
November 13, 2014 at 9:01 pmhi Marlies! here are the instructions from Dr Andrew Weil :
How to cook amaranth: Combine seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. For a porridge-like consistency, use slightly more water (three cups for one cup of grain) and cook a little longer.
*I will say, it has ALWAYS taken me longer than the typical 20 minute timeline – but just be patient 🙂
enjoy!
Laura @ Sprint 2 the Table says
November 5, 2014 at 11:09 amI love this! There’s just something about eating right out of the squash that makes food taste even better.
Kristina Sloggett says
November 5, 2014 at 11:12 amI completely agree, Laura – a natural bowl!
Patrick says
November 5, 2014 at 9:14 amUhhhh…dumb question, but cooked amaranth correct?
Kristina Sloggett says
November 5, 2014 at 10:22 amnot a dumb question at all – SORRY, Patrick – I meant to make a note since the ingredient list points to another recipe in the book – yes, one cup of cooked amaranth. enjoy this recipe!
Heather (Where's the Beach) says
November 5, 2014 at 6:11 amUm … ok no squash for him???? What planet is he from teehee more for you at least! I’ve actually not ever tried amaranth. Loving the idea of the flavors in this stuffing. As always, thanks for sharing! I need to check out this cookbook for sure!
Kristina Sloggett says
November 5, 2014 at 7:37 amha – the planet where they have no squash (sad, right?). you would LOVE this book, Heather – super nutrient dense recipes!