Stuffed and Roasted Holiday Acorn Squash

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1.6 min read
Squash Pritikin Recipe

Stuffed and Roasted Holiday Acorn Squash

What an explosion of flavors in this super-healthy Roasted and Stuffed Holiday Acorn Squash! Cranberries, raisins, barley, basil, garlic, and more! And not one bit of added salt or fat.
Prep Time40 minutes
Active Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner, Entertaining, Lunch, Main Course, Main Dish, Side Dish, Vegetarian
Cuisine: American, Vegan, Vegetarian
Yield: 6 servings

Materials

  • 3 medium acorn squash cut into halves
  • 3 cups barley cooked (or any other cooked whole grain)
  • 1/2 cup carrots shredded
  • 1/2 cup corn frozen
  • 1/2 cup green peas frozen
  • 1/4 cup raisins
  • 1/4 cup cranberries dried
  • 2 Tablespoons basil (fresh) cut into long, thin strips
  • 1 cup white vinegar
  • 1/4 cup apple juice concentrate thawed
  • 1 teaspoon garlic chopped
  • 1 Tablespoon basil (fresh) chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Scoop out seeds of the 6 acorn squash halves. Bake squash halves in a nonstick baking pan, cut side up, until soft to the touch, about 20 minutes. Do not overcook.
  • Remove squash halves from oven and let cool.
  • To make stuffing, combine in a large bowl the next 7 ingredients (cooked barley through 2 tablespoons fresh basil strips). Mix well.
  • To make dressing, whisk together in a small bowl the white vinegar, apple juice concentrate, garlic, and 1 tablespoon chopped fresh basil.
  • Pour dressing over barley-vegetable-berry mixture. Mix well. Let sit for 10 minutes. Use mixture to fill each half of squash.
  • In a nonstick baking pan, place the stuffed squash halves. Bake for 10 minutes at 350 degrees. Serve one squash half per person.

Notes

For a sweet-tangy note, add blueberries to stuffing.  The stuffing is also nice as a side dish, salad, or snack.
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