ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN
A recipe my husband found on Vegetarian Times. Looks really good and perfect for the cooling Fall temps.
Provided by Pixies Kitchen
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line baking pan with parchment paper.
- Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
- In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat.
- In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper.
- Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.
Nutrition Facts : Calories 268.8, Fat 4, SaturatedFat 0.7, Cholesterol 0.2, Sodium 2371, Carbohydrate 57.2, Fiber 9.1, Sugar 4.5, Protein 9.5
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sara khan
[email protected]This dish was amazing! The stuffing was flavorful and the squash was perfectly roasted. I will definitely be making this again and again.
Alina Petrovici
[email protected]This recipe was a bit too spicy for my taste, but it was still delicious. I would definitely make it again, but I would use less chili powder next time.
Gitta Ramathan
[email protected]This dish was easy to make and turned out great! The stuffing was moist and flavorful, and the squash was perfectly roasted. I will definitely be making this again.
Brooke Crum
[email protected]Overall, I thought this recipe was pretty good. The stuffing was flavorful and the squash was roasted perfectly. I would definitely make it again.
Netai Kumar
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe with fewer ingredients.
Shaun Islam
[email protected]The squash was a bit undercooked for my taste, but the stuffing was delicious. I'll try roasting the squash for a few extra minutes next time.
Beka Alcee
[email protected]This dish was a bit bland for my taste. I think I would have liked it better if I had added more herbs and spices to the stuffing.
Gary USA
[email protected]This is now my go-to recipe for stuffed acorn squash! It's easy to make, and the results are always delicious. The stuffing is moist and flavorful, and the squash is perfectly roasted.
yene birr
[email protected]I followed the recipe exactly and it turned out great! The stuffing was moist and flavorful, and the squash was perfectly roasted. Will definitely make this again.
Carlitos El de Guate
[email protected]This dish was amazing! The stuffing was flavorful and the squash was perfectly roasted. I will definitely be making this again.
Ryan Roth
[email protected]Delicious! The cornbread stuffing was so moist and flavorful, and the seitan added a nice savory touch. The squash was perfectly roasted, and the whole dish came together beautifully. I highly recommend this recipe!
Reffy
[email protected]This acorn squash recipe was a hit! The flavors of the herbed cornbread stuffing and seitan were perfectly balanced, and the squash itself was roasted to perfection. I'll definitely be making this again.