This recipe sounds like a lot of work, but once you manage to cut off the top of the squash and scoop the inside out, most of the hard work is already behind you! Pop the squash into the oven, sauté the other ingredients all together in one pan, and then throw it all together. The nice thing is that it will look super impressive when you serve dinner inside a squash! This can be perfect as a meal all on its own, or make it as a side dish for a feast like Thanksgiving (which is just around the corner!). Either way, this delicious meal is not only impressive, but the ultimate combination of comfort food. Bonus – it is vegan, but shhh you don’t have to tell your meat loving guests that. ;) Trust me, they won’t notice the lack of meat with all the flavor that is in this dish!
Servings - 4 stuffed acorn squash
Time - 45 minutes
1 onion, sliced
1 small garlic clove, minced
1 green pepper, cubed
1 lb. potatoes, cubed (peeled, Yukon or yellow, not russet)
2 tomatoes, diced
1 can of kidney beans
1 cup of canned or frozen corn
4 small acorn squash
vegetable broth or stock
Cut the top off the pumpkin or squash and clean the inside out. Save the seeds if using pumpkin to make your own roasted pumpkin seeds!
Put the pumpkin or squash (with lid next to it) in an oven proof dish with ½ inch water. Check on it while baking to see if more water is needed.
Place pumpkin or squash in oven for 360°F for 30 to 45 minutes, depending on size. Check if soft by piercing with fork.
While pumpkin is cooking, brown the onion, garlic, and pepper in olive oil on medium heat.
Add cubed potatoes and vegetable broth or stock.
Add bay leave and oregano.
Let it simmer until potatoes are almost, but not quite done. They should be soft, but not falling apart. About 10 minutes.
Add cubed tomatoes, corn, and beans and simmer for another 10 minutes.
Season with salt/pepper to taste.
By then, the broth should be reduced (not like soup).
Remove the pumpkin or squash out of oven and pour the cooked ingredients inside of it.