Vegan Spinach & Cranberry Stuffed Acorn Squash
Vegan Spinach & Cranberry Stuffed Acorn Squash is a side dish that serves 4. For $1.94 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 328 calories, 5g of protein, and 21g of fat. 1177 people were impressed by this recipe. A mixture of acorn squash, portabella mushrooms, maple syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Reboot with Joe. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. Similar recipes are Vegan Quinoa-Cranberry Stuffed Acorn Squash, Cranberry Stuffed Acorn Squash, and Cranberry Walnut Stuffed Acorn Squash.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
2 acorn squash, sliced into rings & de-seeded
4 tbsp coconut oil
2 tsp curry powder
2 tbsp dried cranberries
2 garlic cloves, minced
1 tbsp pure maple syrup
1 tbsp olive oil
1 cup portabella mushrooms, diced
8 cups spinach
2 tbsp walnuts, chopped
Equipment:
bowl
oven
frying pan
spatula
Cooking instruction summary:
Slice acorn squash into rings and remove seeds.
Preheat oven to 400 F or 214 C.
In a small bowl, combine olive oil and maple syrup, then set aside.
In a large saute pan, melt the coconut oil. Then add in the garlic, mushrooms, spinach, curry, sea salt, and cranberries. Saute for approximately 10 minutes until spinach and mushrooms are soft.
Spoon the saute mixture into each squash ring carefully.
Brush on the olive oil / maple syrup to the acorn squash ring / flesh.
Bake for 45 minutes then top with chopped walnuts.
Use a spatula to transfer rings to plates so the stuffing doesnt fall out.
Step by step:
1. Slice acorn squash into rings and remove seeds.Preheat oven to 400 F or 214 C.In a small bowl, combine olive oil and maple syrup, then set aside.In a large saute pan, melt the coconut oil. Then add in the garlic, mushrooms, spinach, curry, sea salt, and cranberries.
2. Saute for approximately 10 minutes until spinach and mushrooms are soft.Spoon the saute mixture into each squash ring carefully.
3. Brush on the olive oil / maple syrup to the acorn squash ring / flesh.
4. Bake for 45 minutes then top with chopped walnuts.Use a spatula to transfer rings to plates so the stuffing doesnt fall out.
Nutrition Information:
covered percent of daily need
