Acorn Squash with Gluten Free Moroccan Stuffing

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What is your favorite part of Thanksgiving, the main course or the sides? Acorn Squash with Gluten Free Moroccan Stuffing is a showstopping side that demands center stage. While it’s perfect as a side, it is also ideal as main dish for all of your vegetarian friends.

Acorn Squash with Gluten Free Moroccan Stuffing

Whether you’re looking for a light and colorful meat free lunch or something to serve with your Turkey Roulade with Gluten Free Date Stuffing these fresh and colorful stuffed squash are sure to become a new fall favorite.

Ingredients

Acorn Squash with Gluten Free Moroccan Stuffing combines season’s peak produce with warm spices and pantry staples. A little sweet and a little savory, this bright and festive dish comes together easily.

  • Acorn Squash – This lightly sweet, mild, and buttery squash is the perfect size for stuffing. Thinner skinned than other types of squash such as butternut, it cooks fast and the skin is edible. You can also save the seeds and roast them similar to pumpkin seeds.
  • Dino Kale – Sometimes referred to as Lacinato kale or Tuscan kale, this flat leaf kale is more tender than curly leaf kale and cooks up faster.
  • Pomegranate Seeds – Adds tang and texture to this dish along with a jeweled pop of color.
  • Moroccan Seasoning – Use your favorite blend. Not spicy but brings warmth and complexity.
  • Kosher Salt – Enhances all of the flavors of the ingredients.
  • Cumin – Earthy and slightly citrusy, this brings savory flavor and perfumes the entire dish.
  • Cocoa Powder – Adds a slight bitterness that brings complexity to the flavors.
  • Walnuts Adds both richness and also crunch.
  • Brussels Sprouts – Slightly bitter and completely savory, they add crunch and texture.
  • Leeks – Gives a delicate onion flavor that adds savory sweetness.
  • Orange – Both the zest and juice bring brightness to this dish.
  • Apple – Use your favorite variety for baking so it keeps its texture. You can add a little natural sweetness or tartness depending on which you use.
  • D’Vash Orangics Dates These add natural sweetness and a little chew. D’vash Organics premium Khalas dates are small, tender, and moist. They provide nutrients such as magnesium and antioxidants.
  • Quinoa – Adds texture, nutty flavor, and a punch of protein to every bite. This addition makes this an easy side or main course for vegetarians and vegans alike.
  • Olive Oil

How to Make Acorn Squash with Gluten Free Moroccan Stuffing

This hearty and seasonal side comes together in just a couple of easy steps. The best part portions can be made ahead of time making this dish great for meal prep.

Time needed: 1 hour and 15 minutes

Sweet roasted squash is stuffed with nutty quinoa, sweet dates, and a bounty of fresh seasonal greens.

  1. Pregame

    Preheat the oven to 350 degrees. Cut your acorn squash into quarters and remove the seeds.

  2. Roast

    Place the quartered squash into a baking dish. Drizzle with olive oil and season with half a teaspoon of salt. Allow the squash to roast for 30-35 minutes or until it is just fork tender.

  3. Stuff

    Mix together all of the remaining ingredients except for the pomegranate seeds. Stuff the acorn squash quarters with the filling. Allow the stuffed squash to bake for an additional 15 minutes.

  4. Finishing Touch

    Garnish your squash with the pomegranate seeds. Enjoy!

Substitutions

While acorn squash is the perfect sized squash and readily available this time of year, other varieties can be used in this recipe. Butternut squash, buttercup squash, and sugar pumpkins are all other good options. You will just need to adjust the baking time.

In addition to using different variety of squash, you can also swap the quinoa in this recipe for other types of grains. Farro will offer a nutty profile similar to quinoa. For a protein packed substitute, try adding cooked lentils.

Because tree nut allergies are common, you can also substitute the walnuts in this recipe for seeds such as sunflower seeds or pepitas. In fact, you can roast the seeds from the acorn squash itself for this recipe.

Storage

Portions of this recipe can be made ahead of time and then stored until ready to bake an assemble. The cooked quinoa can be made 2-3 days in advance. Keep it stored in an airtight container in the refrigerator until ready to mix together your filling. You can give it a little drizzle of olive oil just to prevent it from sticking if desired.

All of the individual components for the filling can be chopped ahead of time as well and stored in the refrigerator. In fact, you can buy already shredded brussels sprouts from the grocery store.

Feel free to roast the acorn squash either the night before or the morning of. Keep it tightly wrapped in the baking dish in the refrigerator until ready to stuff.

Top Tip for Acorn Squash with Gluten Free Moroccan Stuffing

When picking acorn squash for this recipe, make sure you pick two that are a similar size. This will allow everything to cook evenly at the same time.

Acorn Squash with Gluten Free Moroccan Stuffing

Acorn Squash with Gluten Free Moroccan Stuffing

This vibrant seasonal stuffed squash combines sweet and savory ingredients for a beautiful side or hearty vegetarian main course.
Print Pin Rate
Course: Side Dish
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 4

Equipment

Ingredients

  • 2 acorn squash, quartered and seeds removed
  • 1 bunch Lacinato kale, stems removed and chopped
  • 1/2 tsp Moroccan seasoning
  • 1 tsp kosher salt
  • 1/4 tsp cumin
  • 1 tsp cocoa powder
  • 1/2 cup walnuts, chopped
  • 1 1/2 cups Brussels sprouts, thinly sliced
  • 1/4 cup leeks, white and light green portion only, cleaned and thinly sliced
  • 1 orange, zested and juiced
  • 1 apple, cored and diced
  • 1/2 cup D'vash Orangics dates, seeded and finely chopped
  • 1 1/2 cups quinoa, cooked
  • 2 tbsp olive oil
  • 1/2 cup pomegranate seeds

Instructions

  • Preheat the oven to 350 degrees.
  • Place the acorn squash quarters into a baking dish. Drizzle with olive oil and season with 1/2 tsp of salt.
  • Allow the squash to bake for 30-35 minutes, or until just fork tender.
  • Add all of the remaining ingredients to a bowl except for the pomegranate seeds. Mix to combine. Divide the filling among the squash quarters.
  • Bake the stuffed squash for an additional 15 minutes.
  • Garnish with pomegranate seeds. Enjoy!

Video

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