• Savory Oat-Stuffed Acorn Squash

By Casey Colodny (The Mindful Hapa)
  • Servings: 6

Ingredients

Roast Squash:

  • 3 whole acorn squash
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. maple syrup
  • 3 Tbsp. olive oil

Savory Oats:

  • 1 cup steel cut oats
  • 1 garlic clove, minced
  • 1¼ cup water
  • ½ tsp. salt
  • 2 Tbsp. olive oil

Stuffing:

  • 2 Tbsp. olive oil
  • 1 medium onion, diced (~1 cup)
  • 8 oz. mushrooms, sliced
  • ½ tsp. salt
  • 1 garlic clove
  • ¼ tsp. dried thyme
  • Pinch dried rosemary
  • 3 cups fresh spinach, rough chopped

Preparation

Roast Squash:

  1. Preheat oven to 350°F.
  2. Carefully cut each squash in half from stem to point and remove innards.
  3. Sprinkle each cut side with salt and pepper, and brush with maple syrup and olive oil.
  4. Bake, cut side up, on a baking sheet until a knife can be easily inserted into the squash (~35 min.)
  5. Keep warm in oven until assembly.

Savory Oats:

  1. Bring all ingredients to boil in a non-stick 2 qt. lidded pot (~5–7 min.).
  2. Turn heat to low and continue cooking undisturbed.
  3. After 15 min., turn heat off and allow oats to rest for another 10 min.
  4. After resting, fluff oats with a fork.

Stuffing:

  1. Heat olive oil in a large pan. Add onions, garlic, mushrooms, salt, thyme and rosemary.
  2. Cook on medium high heat until onions are translucent (~4–5 min.)
  3. Stir in cooked savory oats and spinach. Continue to cook until spinach is wilted.

Assembly:

  1. Fill each cooked squash half with stuffing and serve.

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