Recipe of the Week: Stuffed Acorn Squash
Ahhh, October. I’ve waited for this month all year—the month where chilly air starts to creep in, Halloween decorations line every storefront, and the hunt for the perfect pumpkin begins! To go along with the autumn theme, our Recipe of the Week theme is squash! And don’t forget other delicious varieties, such as zucchini, pumpkin, and spaghetti squash.
Need more convincing? Squash is a great source of antioxidants, vitamin C, fiber, and more! Perfect for showing your friends and fam that veganism is healthy and delish, I bring you my Stuffed Acorn Squash!
Stuffed Acorn Squash
1 acorn squash (try these cuties!)
1 cup brown rice
1 can black beans, drained
2 cups chopped kale
Dash garlic powder
Dash chili powder
2-3 Tbsp. tahini
2 chopped green onions, for garnish
- Preheat the oven to 400ºF. Cut the squash in half lengthwise and scoop out the pulp and seeds. Trim the ends so that each half will stand on its own. Take both halves and place in a baking pan (flesh side up) and lightly cover with tin foil. Bake for about 45 minutes, or until the insides are tender.
- In a small pot, combine the rice with 2 cups water and bring to a boil. Cover, lower the heat, and cook until nearly all the water is absorbed and the rice is tender. If you’ve never cooked brown rice before, check out this helpful how-to guide.
- In a skillet, combine the cooked rice with the beans and kale. Add the spices, to taste (I chose the ones above, but you can use whatever you’d like!) and mix thoroughly until heated.
- Scoop the rice-and-beans mixture into the squash halves.
- Top off with the tahini and green onions. If you can’t find tahini, it’s no biggie. I added it to give it an earthier flavor.
Makes 2 servings
I swear, this might seem fancy, but believe me, it is SUPER simple, so don’t be intimidated! This is a great way to pack a lot of powerful, healthy veggies into one delish dish. Brown rice, kale, and black beans are all rich in protein and vitamins, and the taste is sure to wow folks. Another great thing about this dish—it’s CHEAP! All the ingredients should be available at your local grocery store for next to nothin’.