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Stuffed Acorn Squash with Curried Cauliflower

This is one vegan meal that I didn’t miss meat or dairy for a second. I’ve always wanted to try a stuffed squash recipe, but always thought it was more trouble than it was worth. NOT SO! I used leftover rice and onions from earlier meals and mixed them with raisins and walnuts I had on hand after making a trail mix. If I were you, I’d just have a squash always lying round the house, and when you have enough stuffing fixin’s, just make this as a quick autumn meal.

Again, the recipe below is the official one from Vegan Table, but you can create variations in a number of ways with different grains (quinoa or couscous), veggies (onions, celery, carrots, bell peppers), and candies (sun-dried or oven roasted tomatoes, cranberries, or cherries).

The seasoning was a great mix of savory and sweet, but if you don’t have the hard-to-come-by cloves or cardamom, it will still be delicious. I reduced the recipe below to feed 4 instead of 8—but it works easily cut in half again if you are just cooking for 1 or 2.

As a side, I remade an old recipe that I loved last year, Curried Cauliflower. Normally served with yogurt sauce, I left that off and still thought it was a great side. The vegan recipe is below as well. You can cook this the same time as the acorn squash, if you want to make them together.

Stuffed Acorn Squash
The Vegan Table by Colleen Patrick-Goudreau

  • 2 acorn squash, halved lengthwise, seeds and membranes removed
  • 1 medium-sized onion, chopped
  • 2 celery stalks, diced
  • 3/4 c. cooked brown rice (or other variety if that’s all you have)
  • 1/2 c. cooked wild rice (if you only have one variety, just add to above amount)
  • 1/2 c. raw or toasted pecans/walnuts/almonds/chestnuts
  • 1/4 c. dried diced apricots or raisins
  • 1 t. ground ginger
  • 1/2 t. ground cinnamon
  • 1/4 t. ground cardamom
  • 1/8 t. ground cloves
  •  1/4 t. salt
  • Ground pepper, to taste
  1. Preheat oven to 375 degrees. Cook rice as directed.
  2. Place squash halves, cut side down on a baking sheet. You don’t need oil. Bake 30 minutes, or until the inner areas are soft.
  3. Saute onions with oil over medium heat until they are transparent. Add celery (or other veggies) and sauté several minutes. Remove from heat and add to large bowl, along with rice and the rest of the spices.
  4. Spoon out the inner area of the squash, leaving at least half of it in the shell. Press rice mixture into each cavity, pressing as much in the area as possible. Cover with foil and bake for 15-20 minutes. Remove foil and bake another 5-10 minutes until flesh is tender.

Curried Cauliflower and Green Bean Salad
Food & Wine magazine

  • 1 head cauliflower, cut into florets
  • 1 red onion, cut into wedges
  • 1/2 lb. green beans
  • 2 slices bread, toasted
  • Olive Oil
  • Curry Powder
  • Salt
  1. Preheat the oven to 425 degrees. Toss the cauliflower and onions with oil until lightly coated and sprinkle curry powder and salt on top. Toss to combine.
  2. Roast for 5 minutes, then add in the green beans. Roast for another 10 minutes or until veggies are tender.
  3. Break toast into croutons, add to veggies and serve.
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