Stuffed Acorn Squash with Creamy Gravy! Vegan, Oil-Fat-Gluten FREE!

So, I bought 2 acorn squash to decorate my Thanksgiving table and they’ve been sitting on my kitchen counter ever since.  I finally decided to cut those bad boys open and do something with them.  What a favorable result!!!  If you are pressed for time, this isn’t the best dish to make, unless you omit the gravy….then it’s not bad.  The gravy on it’s own isn’t time consuming or difficult, but if you stick it in with the other steps for the squash, it adds up.

*If you’ve ever cut a raw acorn squash before, you know how difficult it can be. To make this process easier, next time I will roast the squash whole first, for maybe 10 minutes, then cut it in half, and finish cooking.  Not sure if 10 minutes is the magic number but the squash would have to be softer than when they went in!  Give it a try.  Without this step, the squash takes about 35 minutes to cook.  I prefer scooping out the seeds and stringy stuff after its cooked – it comes out much easier that way.

Stuffed Acorn Squash with Creamy Gravy
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This recipe is very forgiving - you can make the filling whatever you'd like. examples: use spinach instead of kale, quinoa in place of rice, etc. I would have liked to use cranberries or currants as well but finicky hubby doesn't care for them. For gravy recipe see Creamy Gravy in Recipes.
Servings
4
Servings
4
Stuffed Acorn Squash with Creamy Gravy
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is very forgiving - you can make the filling whatever you'd like. examples: use spinach instead of kale, quinoa in place of rice, etc. I would have liked to use cranberries or currants as well but finicky hubby doesn't care for them. For gravy recipe see Creamy Gravy in Recipes.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400.
  2. Cut squash in half and place face down on parchment covered cookie sheet. Poke each piece a few times with a fork and bake 35 minutes. *See note above to make cutting process easier.
  3. While squash is cooking, wash, destem and chop kale. When squash has about 15 minutes left, begin cooking the filling by placing 1 cup broth in pot or large skillet with a lid. Bring to a boil and add mushrooms, kale, frozen rice and seasoning (if using warm, cooked rice, wait to stir in at the end). Reduce heat to low and cover. Cook approximately 10 minutes, stirring a few times.
  4. When squash is done, remove from oven and scoop out seeds from each piece.
  5. Using a slotted spoon, scoop filling into squash. Top with Creamy Gravy (see in Recipes).
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