Stuffing squash is something that looks like it takes a lot of time, preparation and fancy skills, but it’s actual one of the simplest, kinda-laziest ways to prepare a meal.
Why? Well, all you do is roast a squash while you prepare the stuffing. By the time the stuffing’s done, the squash is roasted and all you have to do is spoon scoopfuls into the center of the squash.
Doesn’t that sound easy? Is it just Monday?
But really, stuffing squash rocks – my favorites to stuff are spaghetti squash, acorn squash, delicata squash and believe it or not, zucchini.
You get so much more flavor in every bite when the vehicle for the stuffing is a squash – every forkful melts into the squash and every bite is a flavor explosion, really.
Plus, it beats chopped the squash into cubes, roasting it and then eating alongside the “stuffing” or a simple protein.
I love to stuff rice into a roasted squash, primarily because of the texture – it’s hearty, it’s filling and it’s easy to manage. Now, with Inspiralized rice, you can pack in even more veggies, while avoiding the processed carbs in “real” rice.
I chose turnips because of the beautiful white color but also because they marry well with the roasted flavors of the acorn squash. Turnips are a winter veggie and they take on seasonings well, such as the rosemary and parmesan here with this recipe.
What would a fall or winter dish be without some crushed pecans? The pecans give an amazing crunch – you could even toast them beforehand or drizzle them with honey and roast for 5-7 minutes along with the acorn squash for some added sweetness.
When you stuff the turnip “rice” into the acorn squash, you can first scoop out the roasted flesh of the acorn squash and combine it with the stuffing in a separate bowl, mix and then stuff back into the acorn squash. That will really ensure that every bite has equal amounts of acorn squash and stuffing.
However, I kind of like to do that myself, as I’m eating. It’s total preference – feel free to adapt this recipe to your liking!
Have you ever tried stuffing acorn squash?
Nutritional Information & Recipe
Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans
- 1 small acorn squash
- 1 large turnip or 2 medium
- 2 garlic cloves
- 1/3 cup whole pecans
- 3 cups spinach
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh rosemary
- 1/4 cup grated parmesan cheese
- Preheat the oven to 400 degrees. Slice the acorn squash in half, scoop out the seeds and then place cut-side down on a baking tray and bake until easily pierced with a fork and tender, about 35 minutes.
- Ten minutes after you put the squash into the oven, prepare the rest of the ingredients for the stuffing. Peel and spiralize the turnip, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like, careful not to over-pulse. Pour the rice into a medium bowl and place next to the sink, along with a medium empty bowl. Using your hands, squeeze the excess moisture out of the turnip rice (over the sink) and then place into the empty bowl. Continue with all of the turnip rice and set aside. Peel and mince the garlic. Crush the pecans with the side of a knife or back of a wooden spoon (or however you’d like to crush pecans.) Set all aside.
- Then, place a large skillet over medium heat and add in the spinach. Cook until wilted, about 3 minutes. Set aside the cooked spinach, leaving the skillet over medium heat. After cooking the spinach, immediately add in the olive oil. Once oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the turnip rice, rosemary and season with salt and pepper. Stirring frequently, cook for about 5 minutes or until turnip is cooked through and no longer crunchy. Take the skillet off the heat and fold in the parmesan and spinach and stir until parmesan melts into the turnip rice and becomes creamy. Fold in the crushed pecans and stir to combine.
- Place an acorn squash half on a plate (cut side up) and stuff with turnip “risotto.” Serve immediately.