Stuffed Acorn Squash

Cafe Sunflower-Stuffed Acorn Squash-Photo All rights reserved by Cafe Sunflower
Photo: All Rights Reserved by Cafe Sunflower
  • Yield: 4


4 medium acorn squash
4tablespoons soy margarine
4teaspoons honey
1pinch paprika
1pinch salt
4tablespoons oil
1cup button mushrooms, sliced
1cup shredded red cabbage
1cup shredded carrots
1/2cup corn kernels
1/4cup dried cranberries
1/4 cup raw walnuts
2tablespoons cooked wild rice


  1. Preheat oven to 375F. Cut the top quarter off the squash and scoop the seeds out. If necessary, cut a coin size off the bottom ridges so the squash can stand on its own.
  2. Melt the soy margarine in a pot on the stovetop.
  3. On the inside of the squash, brush the melted soy margarine and drizzle honey over it. Sprinkle paprika and salt.
  4. Place squash in a large baking dish, 14-inch by 10-inch by 2-inch.
  5. Add water to the pan to ½-inch deep. Cover the pan with foil, making four 1-inch slashes as vents for steam to escape. Bake for one hour or until a toothpick can go into the squash easily. Set aside to cool before serving.

Recipe Courtesy of Cafe Sunflower

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