Cauliflower Mushroom Stuffed Acorn Squash
This Cauliflower Mushroom Stuffed Acorn Squash is a great alternative at Thanksgiving for those who are vegan or vegetarian. This dish is also Paleo friendly and gluten free! It is quite filling and still has that Thanksgiving meal vibe about it. This recipe has a lot of Vitamin C and Potassium in it as well. This can be made one day ahead of time and placed into the fridge until are getting ready to serve. Perfect for Thanksgiving or Game Day! Simply just put everything into a baking dish or two and place in the oven for 15-20 minutes at 325 degrees — just to get the squash warm. – The Accidental Chef
Serves: 4
Ingredients:
- 2 acorn squash, cut in half
- Grape Seed Oil Spray
- 1 tsp garlic powder
- 1 tsp turmeric powder
- 1 tsp nutmeg powder
- 1 tsp ancho chile powder
- 1 medium head of cauliflower
- 1/2 cup of reduced sodium vegetable stock
- 2 tbsp olive oil
- 1 cup of chopped white onion
- 2 celery stalks, chopped
- 12 oz sliced white mushrooms
- 2 tbsp of chopped fresh sage
Directions:
Preheat oven to 350 degrees.
Spray the baking pan with grape seed oil spray to coat the bottom of the pan.
Slice the acorn squash in half and scrap out the seeds and guts attached to the seeds in the middle.
Then add 1/4 tsp of nutmeg, turmeric, and the ancho chile powder to each half. Spray with the grape seed oil and place the halves with the cut open side facing down on the pan.
Then add 1/4 cup water to the bottom of the pan. Cover with tin foil and place into the oven.
Bake for 50 minutes. Take the foil off and then bake an additional 10 minutes.
Remove from oven and allow to cool before serving.
Take the cauliflower and cut it into 4 sets of bite size florets. Throw one set of the florets into the food processor at a time. Once done, place the cauliflower “rice” into a bowl and set aside for now.
Add the mushrooms and sage to the pan and cook for about minutes.
Then add the cauliflower “rice” to the pan and add in the 1 tsp of garlic powder and 2 tsp of olive oil. Stir the cauliflower “rice” into the mixture thoroughly.
Then add the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat and partially cover and simmer for about 5-10 minutes or until the liquid has dissipated a little.
Divide the cauliflower “rice” mixture stuffing evenly between the roasted acorn squash, and it is ready!
I like to top it with a dash of cayenne pepper but if you don’t like spicy foods, DO NOT DO THIS.
Serves: 4 – 1 half as 1 serving | Calories per serving: 221 | Fat: 4.4 g | Carbs: 43.6 g | Net Carbs: 32.6 g | Protein: 9.7 g
