Stuffed Acorn Squash


March 18, 2013

This delicious allergy-free stuffed acorn squash recipe with millet, spinach, cranberries, and hemp seeds is a delicious easy side dish for the holidays.

This delicious stuffed acorn squash recipe with millet, spinach, cranberries, and hemp seeds a quick easy side dish you can prepare in 30 minutes, and is bursting with flavors and colors, loaded with nutrients, and is dish the whole family can enjoy.

This allergy-free stuffed acorn squash recipe is from Allergy-Free and Easy Cooking by Cybele Pascal, author of The Allergen-Free Baker’s Handbook and The Whole Foods Allergy Cookbook.

These recipes are wonderful options for families living with multiple food allergies. All of the recipes are free of the top eight food allergens so are gluten-free, dairy-free, egg-free, nut-free, soy-free, corn-free, and don’t use fish, shellfish, or sesames seeds. If you’re on the hunt for delicious healthy meal options full of flavor and nutrition, this book is for you, too.

Allergy-Free and Easy Cooking contains 75 completely allergy-free recipes that can be easily prepared in 30 minutes or less.

This book is perfect for busy people who need to throw something healthy and tasty together quickly. As a busy mother of two children with multiple food allergies, Cybele has mastered the art of cooking super easy meals in minutes, and she shares all of her tips and tricks in this book so you can do it, too.

Cybele serves up her allergy-friendly spin on classic American family favorites such as:

  • Creamy Mac N Cheese
  • Spaghetti, Fettuccini Alfredo
  • Deep Dish Pizza
  • Shepherd’s Pie
  • Mini Meatloaves
  • Chicken McNuggets
  • Sweet Potato Fries
  • Chicken Noodle Soup
  • Quesadillas
  • Tacos
  • Sloppy Joes
  • Twice Basked Potatoes

So, kids living with food allergies don’t have to miss out on what their friends are enjoying.

Many of the recipes offer vegetarian and vegan options.

There is also a dedicated vegan and vegetarian section with delicious plant -based recipes such as:

  • Quinoa Chickpea Lettuce Cups
  • Pumpkin Risotto
  • Buckwheat Tabouli
  • Ratatouille
  • Vegetable Curry
  • Kasha Varnishkas
  • Vegetable Lo Mein
  • Portobello Shepherd’s Pie
  • Black-Eyed Pea Cakes

Cybele also shares tips for stocking an allergy-free kitchen, tricks for fresh take-out fast food, handy measurement conversion charts, a resources section with all her favorite allergy-friendly ingredient brands.

I bought a copy of this book for my sister, who has two children with multiple food allergies, and they are making their way through the book like the film “Julie and Julia.”

Check out Cybele’s previous book, Cybele Pascal – The Allergy-Friendly Cook. I just made the gluten free, vegan naan she posted a couple of weeks ago, and it is incredible. Also, check out her gluten free, vegan pita breads I shared last year.

Cybele’s recipes are incredible for people living with food allergies. She has been a pioneer and innovative leader in the allergy-friendly world for over 15 years, and continues to blaze a trail for creative allergy-free cuisine. Check out her line of allergy-free foods – CYBELE’S FREE TO EAT.

Check out Cybele Pascal, get a copy of Allergy-Free and Easy Cooking, and make this stuffed acorn squash recipe

 

Allergy-Free Stuffed Acorn Squash

This delicious allergy-free stuffed acorn squash recipe with millet, spinach, cranberries, and hemp seeds is a delicious easy side dish for the holidays.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1/2 cup  millet
  • 1 1/2 cups water
  • 2 small acorn squash, halved and seeded
  • Celtic sea salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced yellow onion
  • 2 large cloves garlic, minced
  • 1/4 cup  dried cranberries
  • 1 (6oz) bag baby spinach
  • 1 tablespoon  apple cider vinegar
  • 1 teaspoon pure maple syrup
  • 1/4 cup  shelled hemp seeds toasted (see notes in directions)
  • 4 heaping teaspoons fine gluten-free 
breadcrumbs
  • 4 heaping teaspoons Earth Balance soy-free 
buttery spread (or olive oil)

Instructions

  1. Combine the millet and water in a small pot over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 18 minutes, until the water is absorbed. Don’t stir the millet or it will become creamy. You want it to cook up like rice, and refraining from stirring will accomplish this.
  2. Meanwhile, spray the insides of the acorn squash halves with cooking spray or brush lightly with olive oil. Sprinkle with salt and pepper. Place face down on a large microwave-safe dish (I just use the microwave tray). Cover (I use a large mixing bowl—it’s okay if the squash halves have to overlap a bit) and cook for 16 minutes, or until the squash is tender.
  3. Meanwhile, heat the olive oil in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and cranberries and cook, stirring, for 1 minute. Add the spinach and cook, stirring often, until wilted, 2 minutes. Add the vinegar and sugar, stir, and season with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the hemp seeds.
  4. While the millet is cooking, preheat the broiler on high.
  5. Once the millet is cooked, fluff it lightly with a fork. Combine 1 cup of the millet with the spinach mixture and toss. Put the squash halves cut side up in a broiler-safe pan or on a rimmed baking tray. Divide the filling evenly among the squash halves, mounding it slightly. Top each squash half with 
1 heaping teaspoon breadcrumbs and dot each with 1 heaping teaspoon buttery spread. Broil 
8 inches from the heat source for 4 to 5 minutes, until browned.
  6. *Note: To toast hemp seeds, heat a small frying pan or 
skillet over medium heat. Add the hemp seeds and 
cook, stirring often, for 2 to 3 minutes, until golden 
and aromatic.

Recipe Notes

Recipe from Allergy-Free and Easy Cooking by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
Photo credit: Chugrad McAndrews

Comments

Comments 8

  1. This sounds amazing. Whilst it is my daughter with the food allergies (and I am also ordering the cookbook!) I am about to try this recipe for my husband and me. People never believe me when I tell them allergy friendly food does not have to be bland and boring!!!!! THANKS!

    1. Yes! Allergy-friendly food can taste AMAZING and Cybele’s book is a great example of this. Enjoy the book. There are so many great recipes in it 🙂

  2. Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!

Leave a Reply

Your email address will not be published.