Delicata is my FAVORITE type of squash (taste like sweet cornbread). Has anyone else noticed the lack of delicata squash at the stores in Arizona? It’s criminal.
Store any leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months.Paleo Sloppy Joe Stuffed Acorn Squash is an easy, healthy meal that the entire family will love! Includes directions for the Instant Pot or Oven/Stove Top! Roasted Sweet Potato and Wild Rice Salad.It’s delicious as a light lunch or dinner but I also love serving it as part of a larger meal! I love all of the Fall flavors in this recipe. The day you’re ready to prep the rest of the recipe, cook your squash and heat the filling in the microwave or on the stove! What to serve with instant pot stuffed acorn squash If you want to prep some of this recipe ahead of time, go ahead and make your filling as directed then store it for up to 2 days in the refrigerator. Just sub out the soy sauce for a gluten-free variety such as Tamari or liquid aminos. Is the stuffing gluten-free?Īlmost! And it’s super easy to make it gluten-free instead.
#Stuffed acorn squash instant pot free
And although I do love the flavor of added cheese, it definitely doesn’t need it! Also feel free to sub the parmesan for a vegan variety instead. Yes! Sans cheese, this instant pot acorn squash recipe is totally vegan. Spoon the filling onto the cooked squash halves then serve and enjoy!.Stir in chickpeas, cranberries, pecans, and balsamic vinegar then season with salt and pepper.Stir in garlic, sage, thyme, rosemary, veggie broth, wild rice, and soy sauce and cook on HIGH pressure for 25 minutes.Sauté the shallot, celery, and mushrooms in some oil directly in your instant pot.Release the pressure valve and remove the lid and you’re done! Allow the pressure to naturally release for 5-10 minutes.Place the squash halves into the basket, cut side up then secure the lid and cook on HIGH pressure for 4-5 minutes.Pour 1/2 cup of water into your instant pot then place the steamer basket in the bottom.While I personally love this instant pot stuffed acorn squash recipe, this cooked squash works as a base for any number of recipes! Goat Cheese – not in the original recipe but I added it and loved it!.Parmesan – if you’re vegan, use a vegan variety of parmesan!.Wild Rice, Shallot, Celery, Portobello Mushrooms, Chickpeas, Dried Cranberries, and Chopped Pecans – the perfect sweet, chewy, crunchy, and delicious filling.Vegetable Broth, Soy Sauce, and Balsamic Vinegar – adds moisture and flavor.Ground Sage, Dried Thyme, Dried Rosemary, Salt, and Pepper – a delicious seasoning blend that really adds those classic Thanksgiving flavors.Acorn Squash – halved to form the “boat” for the stuffing.
If you’re not vegan, I highly recommend a sprinkle of tangy goat cheese too! I absolutely LOVE the creamy squash paired with the perfectly cooked wild rice and the amazing textures from the dried cranberries and crunchy pecans. Not only is it easy, but it’s SO flavorful AND healthy too! Ingredients When I saw this stuffed acorn squash recipe, I just knew I had to make it…and I’m so glad I did. Today’s recipe actually comes from my friend Erica at The Crumby Kitchen and her new cookbook: The Electric Pressure Cooker Cookbook for Two. Acorn squash stuffed with veggies, wild rice, chickpeas, and spices…You’re going to love this! I’ve been meaning to make more healthy, vegan-friendly instant pot recipes and this instant pot stuffed acorn squash might just be the perfect one.
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