Simple all-star stuffed acorn squash recipe! Prepared Mediterranean-style with an easy rice and lentil pilaf mixture, fresh herbs, and pomegranate seeds. A major shortcut makes all the difference!
This post is brought to you in partnership with Wild Garden. All opinions are my own.
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.
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Mediterranean Style Stuffed Acorn Squash Recipe
- Total Time: 55 minutes
- Yield: 4 1x
Description
Simple all-start stuffed acorn squash recipe! Prepared Mediterranean-style with an easy rice and lentil pilaf mixture with fresh herbs and pomegranate seeds
Ingredients
- 2 Acorn Squash
- Private Reserve extra virgin olive oil
- 1 8.8 oz package Wild Garden Rice & Lentil Pilaf
- 1 cup packed fresh baby arugula
- 4 scallions, trimmed, chopped (both white and green parts)
- 1/2 cup pomegranate arils (seeds)
- 3 tbsp fresh chopped parsley
- 2 to 3 tbsp fresh lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Place each squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use later)
- Sprinkle squash with salt and drizzle flesh with olive oil, then place them flesh-side down on an oiled baking sheet. Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges. Remove from oven and set aside briefly to cool just enough to handle.
- Using a spoon, scoop up the squash flesh and place in a large bowl (you will use the shell, so do not discard). Break the squash flesh up with your spoon.
- To make the stuffing, heat up the Wild Garden Rice & Lentil Pilaf according to package, then add to the same bowl as squash. Add the remaining ingredients plus 2 tbsp of extra virgin olive oil. Mix to combine.
- Fill the acorn squash shells with the pilaf and squash mixture. Enjoy warm!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Sides
- Cuisine: Mediterranean
More Recipes to Try
Middle Eastern Stuffed Eggplant
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
*This post is brought to you in partnership with Wild Garden. To learn about Wild Garden Taste of The Mediterranean Products or to locate a store near you, go here. Shop Wild Garden’s all-natural heat and serve pilafs on Amazon here.
Hey Suzy! I found you through Foodgawker and must say I am so in love with your recipe thumbnails.
Thank you so much! Glad to have you here.
Wow, the colors on this are absolutely stunning. Would make a lovely side dish for a holiday – or a main dish for every day!
Thanks, Kylee! Hope you’ll give it a try!
I don’t have a lot of experience cooking with acorn squash … but I want to!! These look so tasty and I love the color the pomegranate seeds add!
This is such a simple recipe! I hope you’ll give it a try!
This looks like a delicious idea for a holiday side.
Yes! That’s totally what we’re going for 🙂
OMG i laughed so hard at “God-given cavities begging to be stuffed.” So funny but so true!
Glad you liked that 😉 Some things are meant to be stuffed 🙂
Hmmm, have never tried Wild Garden Rice & Lentil Pilaf, can’t wait to try it! This is gorgeous especially with the bright pomegranate!
You totally should! Enjoy!