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Closeup of Vegan Stuffed Acorn Squash with pomegranate and spinach

Stuffed Acorn Squash with Spinach, Fuji Apples and Pomegranates

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This recipe uses peak-of-season fall produce to make a vegetarian dinner with complex flavors and aphrodisiac ingredients. 
Course Main Course
Cuisine American
Cooking Style vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal autumn, Halloween, Thanksgiving
Ingredient acorn squash, pomegranate
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 338
Author Diane Brown

Ingredients

  • 4 acorn squash cut into quarters, seeds removed
  • 3 tbsp olive oil, divided 2 tbsp to coat the squash and one for sauteing
  • salt and freshly ground black pepper to taste
  • 2 shallots diced
  • 2 large Fuji apples cores removed, diced
  • 4 cups lightly packed spinach thoroughly washed
  • 1 tsp grated nutmeg
  • 1/4 cup pomegranate arils (kernels)

Instructions

  • Heat oven to 375.
  • Place acorn squash on a baking sheet and season generously with olive oil, salt and pepper.
  • Roast in oven for 30 to 40 minutes, until tender to the probing of a fork.
  • Remove from oven.
  • While squash is roasting, heat a large skillet and drizzle with olive oil.
  • Cook shallots, stirring occasionally, until translucent, then add apples and cook until browned and juicy.
  • Add spinach to the pan and cook until wilted.
  • Season with salt, pepper and nutmeg.
  • Distribute the spinach mixture on top of the squash and return to oven until the squash and spinach are heated through.
  • To serve as a main course, divide among the serving plates, sprinkle pomegranate seeds on top and serve.

Notes

Make sure that you divide the olive oil. Use two tablespoons to thoroughly coat all the squash quarters and use the remaining one tablespoon for sauteing. 

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 338kcal | Carbohydrates: 63g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 22mg | Potassium: 1713mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2335IU | Vitamin C: 56mg | Calcium: 162mg | Iron: 4mg