Stuffed Acorn Squash with a Tangy Tahini Sauce – Vegan & Gluten Free

Absolutely inspired by this recipe, I changed a few things up, but overall I didn’t want to mess with it too much  because it already sounded deliciousssssss.  I opted for Walnuts over other nuts due to price.  I also mixed all the ingredients together with the sauce and then stuffed the Acorn Squash as opposed to just topping it with sauce.

Ingredients for Lemon Tahini Sauce

  • 1/4 cup tahini
  • 1/4 cup water
  • dash of Tamari
  • 1 1/2 lemons, juiced
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika

Stuffing Ingredients

  • 4 Acorn Squash
  • 1.5 cup Cooked Quinoa (I used red – it’s what I have on hand!)
  • 1 – 1.5 cup Cooked Brown Rice
  • 4 Green Onions Chopped, greens & whites
  • 1 teaspoon curry powder
  • 1 T Parsley (I used dried)
  • 2 – 3 cloves minced garlic
  • 1/4 – 1/2 cup mushrooms chopped (I used shiitake)
  • 1/4 – 1/2 cup chopped walnuts
  • 1 Lemon, Juiced
  • Salt & Pepper to taste

StuffedAcorn

Directions

  1. Preheat your Oven to 425F.  Cut off the tops of the Acorn Squash and put back in place, wrap each squash individually in foil and bake for 20 minutes.  Then Remove the foil and the tops and continue baking for 25 minutes.
  2. In a large Skillet heat Garlic over medium heat and saute for a few minutes.  Then add the Mushroom and Green Onions (NOTE: My Mushrooms were soaked and boiled, they were dried shiitake, I recommend you saute the mushrooms separate in water/oil, or however you prefer if you’re working with raw Mushroom).
  3. Then add the Rice and Quinoa to your skillet and mix everything together.  Next, add in your Curry Powder, Parsley, Walnuts, Salt, Pepper and Lemon Juice and mix well heating everything through. Then Reduce to Low Heat and Stir Occasionally.
  4. Meanwhile, prepare your sauce by mixing all of the Sauce Ingredients together in no particular order.
  5. Once your Squash is done, let cool slightly and carefully remove seeds (I used a paper towel to protect my hand from the heat).  Discard Seeds.  Then scrape out as much of the insides of all the squashes as you can and add to your skillet and mix together. To avoid large chunks of squash in one place, spoon in small clumps throughout your mixture.
  6. Finally, add in your sauce to the skillet and mix everything together, then stuff your Acorn Squash and serve!
  7. If your squashes cool down too much before serving, feel free to pop them in the oven for a few minutes stuffed to reheat! Also, if you have any extra, I saved mine for leftovers, and just served without the squash shell!

This was a favorite among the housemates!

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