Roasted Acorn Squash Bowls
Squashes, bell peppers, melons and sea-shell pasta are classic “stuffed” foods. These stuffed acorn squashes have an earthy, full flavor. Wheat bulgur provides the base for the stuffing, and nutritional yeast adds richness.
My favorite season is fall, harvest time. We grew these acorn squashes in the garden and roasted them, which lends an autumnal golden color.
Earthy Roasted, Stuffed Acorn Squash3 medium acorn squashes, halved and scooped clean 1 cup quinoa, rinsed 2 cups water 1 under ripe bosc pear, chopped 4 cloves garlic, chopped 1/4 cup nutritional yeast 5 sage leaves (or 1 tbs dry) 1/4 cup toasted pine nuts 1 teaspoon sea salt 1 teaspoon italian seasoning 1 teaspoon liquid smoke 1 tablespoon soy sauce 1 tablespoon olive oil pinch paprika salt, pepper, and olive oil, for roasting Arrange the acorn squash halves on a cookie sheet, spray lightly with olive oil and dust with salt and pepper, to taste. Bake in a 400-degree oven for 40 minutes, or until flesh is tender. Remove and cool enough to handle. In the mean time, combine the salt, quinoa and water. Bring to a boil, then simmer, uncovered, until the water is absorbed, about 15-20 minutes. In a frying pan, heat the oil and cook the garlic and chopped pear until tender and golden. Stir the nutritional yeast, italian seasoning, liquid smoke, soy sauce and paprika into the bulgur and mix very well. Add the pear mixture and pine nuts. Scoop the cooled acorn squash flesh into the bulgur mixture, leaving a 3/4″ bowl in the squash skin. Mash the flesh slightly into the bulgur, mix until combined, then scoop the filling into the squash bowls. Bake at 450 degrees for 20 minutes and serve hot.