Vegetarian Stuffed Acorn Squash

This vegetarian stuffed acorn squash is hearty, colorful, and packed with texture and flavor.

Why You’ll Love This Stuffed Squash

Sweet roasted squash pairs perfectly with savory pilaf, crunchy pumpkin seeds, and tangy feta cheese.

Ingredients

• 1 medium acorn squash
• 2 tablespoons olive oil, divided
• 1/4 teaspoon sea salt
• 1 box Original Riced Pasta
  
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chopped parsley or cilantro
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• 1/2 cup crumbled feta cheese

How To Make Vegetarian Stuffed Acorn Squash

1. Preheat oven to 400°F. Slice the squash in half and remove the seeds.
2. Rub squash with 1 tablespoon olive oil and salt. Place cut-side down on a parchment-lined pan and roast for 30 to 40 minutes until tender.
3. Cook riced pasta according to package instructions, then stir in cranberries and let steam for 5 minutes.
4. Transfer mixture to a bowl and add pumpkin seeds, herbs, chives, lemon juice, remaining olive oil, and feta.
5. Fill roasted squash halves with the mixture and bake for another 10 to 15 minutes.

Tips For The Best Stuffed Squash

Allow filling to cool slightly before adding feta to maintain texture.

A Cozy Vegetarian Main Dish

This stuffed squash is a hearty and flavorful option for cooler months.