Stuffed acorn squash recipe

Recipe for stuffed acorn squash in our easy vegetarian recipes collection.

Recipe ingredients

• 2 medium acorn squashes
• 2 tablespoons of olive oil
• A little sunflower oil
• 2 garlic cloves, crushed
• 1 leek, finely chopped
• A thumb sized piece of ginger, finely chopped or grated
• A handful of flaked almonds
• 1 glass of white wine, optional
• A cup of rice, roughly
• Seasalt to taste
• 2 or 3 cups of water, for cooking, as needed

How to make stuffed acorn squash

• Cut the squashes in half, remove the seeds and rub them with the olive oil.
• Place on a baking tray and bake in the oven at 360 degrees F for about half an hour.
• Meanwhile lightly fry the garlic, leek and ginger in the sunflower oil for a few minutes and then add the wine, almonds and salt.
• Add the rice with enough water to cover well and bring to the boil.
• Turn down and simmer until the rice is cooked, stirring occasionally and adding more water if needed.
• Once cooked pile the rice mixture onto the squash halves and bake for a further 20 to 30 minutes or until the squashes are tender.
• Nice with gravy and roast potatoes.
• This would work equally well with other squashes such as butternut or pumpkins.

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• Stuffed cheese pancakes
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• Stuffed portabella mushrooms
• Stuffed tomatoes
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• Super fast bread
• Super soy burgers

• Spinach filled won tons
• Spinach stuffed tomatoes
• Spinach tofu manicotti
• Split pea and courgette soup
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• Steamed corn pones
• Steamed vegetable buns
• Stir-fried broccoli and chinese mushrooms
• Stir-fried spinach with tofu
• Stir-fried vegetables with cashew nuts
• Stollen
• Strawberry mango crisp

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