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Vegan Stuffed Acorn Squash

Last Updated November 19, 2020. Originally Posted November 19, 2020 By Kristina Sloggett 10 Comments

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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

 

stuffed acorn squash: an amaranth grain mixture stuffed into a half an acorn squash, served in a grey rustic shallow bowl, topped with cashews and chives

TABLE OF CONTENTS – Jump to any section:

    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.

 

vegan stuffed acorn squash: a mixture of amaranth grain cooked in vegetable broth with dried apricots and nuts served in a cooked acorn squash half

 

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.

 

a bowl of amaranth and oatmeal, topped with a sliced banana and hemp seeds.

 

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.

 

vegan stuffed acorn squash: a mixture of amaranth grain cooked in vegetable broth with dried apricots and nuts served in a cooked acorn squash half

 

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Yield: 2 servings

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

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
  • 1/2 cup diced onion (approximately 1⁄2 onion)
  • 2 tablespoons dried unsulphured apricots, diced
  • 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 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
    Sun-Dried Apricots Unsulphured
  • Organic Amaranth Grains
    Organic Amaranth Grains
  • Global Knife Set 
    Global Knife Set 
  • Cutting Board
    Cutting Board
  • Cuisinart Stockpot
    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.

© Kim Lutz
Cuisine: American / Category: Entree

 

about Kristina:

spabettieKristina 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.

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Filed Under: cookbook review, Dinner, Entree, Gluten Free, holiday, Meal Prep, Meatless Monday, recipes, Vegan

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Comments

  1. Brittany says

    November 20, 2020 at 2:12 am

    The pumpkin seeds are shelled meaning the shell is taken off of them correct I am having a total mom brain moment But this looks delicious my mother in law just made ones with a meat stuffing. I am going to give her one of these, do u think its kn the savory side or the sweet side more ?

    Reply
    • Kristina Sloggett says

      November 21, 2020 at 10:03 am

      hi Brittany! yes, the shell is removed. BUT… pumpkin / pepita seed shells are actually okay to eat (and there’s a lot of fiber there!), so you can leave them on also.

      this recipe is SO delicious… the dried apricots do make it sweet, so it’s a mix of savory sweet. if you are wanting more savory, perhaps reduce the amount of apricots, exclude them altogether, or substitute something else entirely (mushrooms are excellent in this!). but the recipe as is, is VERY good. enjoy!

      Reply
  2. Marlies says

    November 13, 2014 at 6:27 pm

    Yum!! I have everything I need to make this so it’s totally happening 🙂

    One (embarrassing) question – how does one cook amaranth?

    Thanks!

    Reply
    • Kristina Sloggett says

      November 13, 2014 at 9:01 pm

      hi 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!

      Reply
  3. Laura @ Sprint 2 the Table says

    November 5, 2014 at 11:09 am

    I love this! There’s just something about eating right out of the squash that makes food taste even better.

    Reply
    • Kristina Sloggett says

      November 5, 2014 at 11:12 am

      I completely agree, Laura – a natural bowl!

      Reply
  4. Patrick says

    November 5, 2014 at 9:14 am

    Uhhhh…dumb question, but cooked amaranth correct?

    Reply
    • Kristina Sloggett says

      November 5, 2014 at 10:22 am

      not 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!

      Reply
  5. Heather (Where's the Beach) says

    November 5, 2014 at 6:11 am

    Um … 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!

    Reply
    • Kristina Sloggett says

      November 5, 2014 at 7:37 am

      ha – the planet where they have no squash (sad, right?). you would LOVE this book, Heather – super nutrient dense recipes!

      Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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