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Protein Stuffed Acorn Squash


Try this high protein, gluten free recipe this Fall or on Thanksgiving! Full of natural protein and simple ingredients like roasted veggies, you can enjoy as a balanced meal!

Serving Size:   4         Prep Time:   5 minutes         Cook Time:   35-40 minutes 

💚VEGAN    💚GLUTEN FREE    💚OIL-FREE    💚KETO FRIENDLY   
💚MACRO FRIENDLY    💚DIABETIC FRIENDLY

 

Ingredients

  • 1.5 -2 cups Luptopia Protein Crumbles
  • 2 Acorn Squash, cut in half and seeds/guts removed (SEE TIPS)
  • 3 c + 1/4 c TB Low sodium vegetable broth
  • 1/2 medium red onion, chopped
  • 4-5 carrots, diced
  • 2-3 stalks of celery, diced
  • 3-4 tsp Onion Salt
  • 1.5 tsp garlic powder
  • 1-2 TB balsamic
  • 1 tsp Paprika
  • 1 tsp Red Pepper flakes (omit if you don't like spicy)
  • Salt, pepper to taste

 

Instructions

  1. Preheat oven to 400 F
  2. In shallow baking dish, place acorn squash cut side up and add about 1/4 inch of veggie broth or water. Cover loosely with foil or baking dish cover.
  3. In pan lined with parchment paper, spread the veggies evenly coating with balsamic, veggie broth, and a little onion salt and black pepper to taste. 
  4. Place acorn dish in oven and bake for 35-40 minutes or until tender.
  5. If you don't have a double oven or broil option on toaster place veggies next to acorn dish in oven, loosely covering with foil. If you have a double oven/toaster with roaster option, you just need to roast for 5-10 minutes.
  6. When the acorn is about 5-7 minutes from being done, heat up pot in on stovetop adding Luptopia Protein Crumbles and 3 cups of veggie broth.
  7. Stir in remaining onion salt and any other desired spices. 
  8. Once brought to a rolling boil, simmer on high for 3 minutes, or until the broth is almost fully absorbed. Stir frequently. 
  9. If veggie broth still remains, place lupin in sieve/strainer and press out excess liquid gently. Do not press down too hard or your crumbles will become mushy.  
  10. Fluff with fork and stir in roasted veggies, adding more seasonings to taste.
  11. Fill cooked acorn squash and top with finely chopped walnuts, cranberries and/or parsley as garnish (optional)

TIPS: 

- For reduced sodium, replace veggie broth with water or use reduced sodium veggie broth

- You can save and roast the inside seeds of the acorn squash and lightly season. 

 

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