Greek Style Stuffed Acorn Squash
If you love Mediterranean inspired meals, this one is a must!
This recipe is perfect for a quick, weeknight dinner without making a mess in the kitchen. Power packed with vitamins and minerals, this tasty Greek-style stuffed squash brings flavor to the dinner table. This recipe came to life by utilizing what I had on hand in my kitchen, so make sure to check out the optional ingredient swaps below!
Ingredients
1 acorn squash
1-2 tbsp avocado oil (olive or coconut oil will work)
1 tbsp balsamic vinegar
Stuffing
1 15oz can of garbanzo beans, rinsed and drained
1 medium sized apple, chopped - set aside extra for garnish
2-4 sprigs of fresh dill, finely chopped
1/4 red onion, chopped
2 tbsp plain coconut or Greek yogurt
1 tbsp raw honey or pure maple syrup
Juice of 1 lime
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley (optional)
salt and pepper to taste
Optional add ons: goat or feta cheese, chopped kalamata olives, dried cranberries, shredded chicken
Preparation
Preheat the oven to 400 degrees and line a baking dish with aluminum foil or wax paper
Cut the acorn squash in half and remove seeds from the center
Brush avocado oil onto the insides and perimeter of the squash
Place the squash facing down with the skin side up onto the lined baking dish. Pierce the top center of the squash with a fork
Bake for 20 minutes with the skin facing up
While the squash is baking, combine stuffing ingredients in a medium size bowl and toss thoroughly
Remove squash from the oven and flip over. Drizzle balsamic vinegar and honey onto the inside of the squash. Next, add the stuffing.
Return to oven and bake another 20 minutes, or until squash is tender inside
Remove from the oven and let cool for five minutes. Top with fresh dill, a dollop of yogurt, and an extra drizzle of balsamic.
Optional ingredient swaps: apple cider vinegar for lime juice, cilantro, cannellini or pinto beans, and sliced almonds.
