Curry-Spiced Stuffed Acorn Squash

Name: Curry-Spiced Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian, Thai, Fusion
Ingredients: 2 whole Acorn Squash; 1 cup Brown Rice; 0.25 cup Celery; 0.25 cup Chopped Walnuts; 1 cup Collard Greens; 0.5 cup Crumbled Feta Cheese; 1 tbsp Curry Powder; 0.25 cup Cut Leeks; 0.5 cup Daikon Radish; 0.5 cup Diced Bell Pepper; 1 whole Jalapeño Pepper; 1 tbsp Minced Garlic; 1 tbsp Olive Oil; 1.5 tsp Red Curry Paste; 2 cups Vegetable Stock

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭Fusion High-Protein 💪Sugar-Free Gluten-Free Vegetarian 🥦

Curry-Spiced Stuffed Acorn Squash brings together tender roasted squash with aromatic rice, peppers, and collard greens, lifted by a gentle heat from jalapeño and curry. Creamy feta and crunchy walnuts add contrast and richness, making it satisfying yet balanced. Serve as a cozy vegetarian main or a standout side for fall dinners or holiday gatherings.

Prep15 mins
Cook45 mins
Serves4
DifficultyMedium

1

Wrap each squash half tightly with plastic wrap.
2

Place the wrapped squash, cut sides down, in the microwave; cook on high until tender, 12 to 15 minutes. Keep the squash wrapped while you prepare the filling.
3

Heat olive oil in a large skillet over medium heat; cook and stir the red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add the vegetable stock and rice; stir to combine. Cover and simmer until the broth is absorbed and the rice is tender, about 45 minutes.
4

Sprinkle the greens into the rice mixture; cover and simmer until the greens are wilted, about 5 minutes. Add the curry powder, curry paste, and walnuts to the rice mixture; stir to combine.
5

Unwrap the squash and place the halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of the rice mixture on top of the feta layer. Top the rice layer with any remaining feta.