Vegan Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with brown rice, roasted apples, chickpeas, walnuts, and cranberries, finished with a maple tahini drizzle. A beautiful and nutritious main for holiday dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium-sized acorn squash
- 1 tablespoon olive oil
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, (plus more to taste)
- 2-4 tablespoons water
- 1 1/2 tablespoons olive oil, (divided)
- 1 medium apple (your favorite cooking variety), (peeled and cut into 1/2-inch cubes)
- 1/2 cup finely diced shallot
- 2 garlic cloves, (minced)
- 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 cup whiskey
- 1 cup cooked brown rice
- 1 tablespoon soy sauce
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- Salt to taste
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 925mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1051mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 925MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.