Stuffed acorn squash is one of my favorite, I have a recipe that I really like that is a mix of sausage and apples, but lately I have been trying
to incorporate more vegetarian-esq dishes into our meals and this was a keeper. I prepared this one using the sous vide cooking method, but I have also
included the traditional cooking steps below as well.
Like the stuffed peppers
that I prepared via sous vide, the flavors of the stuffed acorn squash were amazing and unlike that of traditional cooking, but I still have
those instructions below as well.
Quinoa & Grape Stuffed Acorn Squash
Recipe for cous cous and grape stuffed acorn squash. By Marysmaking
Prep time: - Cook time: - Total time: Yield:2S
- 1 acorn squash (halved and clean
- 1.5 cup quinoa or another grain like cous cous
- 1 cup grapes (cut in half) OR pomegranate seeds
- 1/4 cup slivered almonds or whole pinenuts
- 2 T chopped sage
- dash of salt & pepper
- 4 T butter
- 1 t balsamic glaze
- Toppings: goat or feta cheese(optional)
Prepare via Sous Vide:
Set sous vide device to 185F.
Mix quinoa, grapes, almonds, sage, balsamic, salt and pepper in a bowl, then fill squash.
Place filled squash and pats of butter in vacuum bag and seal.
Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).
*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!
Prepare with Traditional Cooking:
Preheat oven to 400F.
Rub squash with butter, lightly salt and roast on a prepared cookie sheet for about 30 minutes.
Prepare cous cous according to package instructions.
Mix cous cous with the rest of the ingredients and then fill squash.