That it is November–and we’re still hanging out open-toed here in Hotlanta–does not change the fact that the world is already colored in beautiful in beautiful hues, and we’re all turning our attention to the coming holidays. And if you were the planning type, you have likely sketched out your holiday dinner menu with multiple gorgeous sides to support the turkey (we know, the so-called “sides” are even more important than the bird itself. No?)
But if you’re still looking for one more simple and festive dish to add, then this stuffed acorn squash recipe is for you!
We (people of Mediterranean blood) have a thing for stuffed vegetables. We see a leaf and we’re ready to fill and roll it up into tasty parcels. Is there a way to create a hole where one didn’t exist just to stuff it up? Mom’s stuffed zucchini is one example of many.
Then, there are bell peppers and acorn squash with their God-given cavities begging to be stuffed. In this acorn squash recipe, squash shells make the perfect carrier for an easy, semi homemade stuffing of roasted squash with heat and serve rice & lentil pilaf from Wild Garden.
This ready, all-natural, gluten free pilaf makes a tasty shortcut! It’s basically aged basmati rice with tender lentils, and caramelized onions (for a grain-free version, check out our stuffed acorn squash with cherry tomatoes, tomatoes and goat cheese). Kinda like a quick mujadara that’s ready in 90 seconds! To finish the stuffing, I simply add a few fresh Mediterranean ingredients: peppery arugula, chopped parsley, and scallions. Pomegranate seeds and lemon juice add acidity to wake everything up.
More Recipes to Try
Middle Eastern Stuffed Eggplant 5 from 4 reviews Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries Sheet Pan Paprika Chicken and Roasted Vegetables Roasted Butternut Squash and Cauliflower Salad Kuku Sabzi: Persian Baked Omelet
