Acorn Squash Sprouted Rice Bowls are filled with spiced garbanzo beans, sprouted rice (or quinoa), avocado, veggies, with a dollop of tahini.

stuffed acorn squash with chickpeas, veggies, tahini

Friends, we love this season for buying squash at the market! I have fond memories of my mom cooking acorn squash as a kid. Today we’re serving up an Acorn Squash Sprouted Rice Bowls recipe!

Acorn Squash Sprouted Rice Bowls

Isn’t stuffed acorn squash so gorgeous? Halving the acorn squash before you bake it is the key. Then adding your favorite toppings, this makes the perfect gluten free or vegetarian dish if you’re having company who does not eat meat. Or, add chicken, pork, steak, or your favorite protein!

Vegetarian bowls with squash

We’re really trying to eat healthy dinners at night, usually after we work out in the gym or go for a long hike, and today’s Acorn Squash Sprouted Rice Bowls recipe is one of our favorites!

Acorn Squash Sprouted Rice Bowl

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Ingredients for Acorn Squash Rice Bowls

Packed with garbanzo beans (yum) and quinoa, this comfort recipe will fill you!

And we love the option of having a Vegetarian meal several times a week!

  • Garbanzo beans
  • Olive oil
  • Turmeric, garam masala
  • Salt and white pepper
  • Garlic
  • Acorn squash
  • Lemon juice + tahini
  • Greek yogurt
  • Red onion
  • Avocado
  • Sprouted rice or quinoa (or your favorite rice)

Acorn Squash Sprouted Rice Bowls

Acorn squash for vegetarian dinner

Acorn squash can be cut into quarters (because an entire half is very filling), but because I’m living in a house full of men, we prefer the halves. Filled with a sprouted rice mixture and topped with avocados and sour cream, it fits nicely, just like a bowl.

Not only is this a great dinner idea, it’s also a healthy lunch option for the next day!

Acorn Squash Sprouted Rice Bowls

Cozy fall and winter neal

We’ve been enjoying our nighttime walks.

The night sky is so stunning here in Bend, under the billion stars, it is one breathtaking experience! We pause, gaze, breathe, pray–many times there are no words. No words spoken is fine, because it’s just something you feel between you and your creator. And then we feel a chill in the air, a need to keep moving.

Up arond the corner from our old home is called Cardinal’s Landing. It’s the perfect place to be awestruck by God’s beauty.

And then return home to this amazing meal!

That’s a lot to give thanks for!

a serving of Acorn Squash Sprouted Rice Bowls

How to serve sprouted rice bowls:

After cooking the acorn squash, make the sprouted rice. It’s optional to use quinoa, too, which is delicious.

Toppings may include chickpeas, avocado, onions and peppers. You can even add chicken or your favorite protein.

The tahani sauce is SO GOOD. Add a dollop on top and you’ve got a great meal.

a Acorn Squash Sprouted Rice Bowl

More Vegetarian recipes:

Zucchini Noodle Curry

Black Bean Vegetarian Enchiladas

Lentil Root Vegetables Salad

Parmesan Roasted Acorn Squash [Noble Pig]

stuffed acorn squash with chickpeas, veggies, tahini
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Acorn Squash Sprouted Rice Bowls

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4
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Ingredients
 

  • 1 15 oz garbanzo beans, rinsed and drained
  • 3 Tbsp. olive oil
  • 1 tsp. turmeric
  • 2 tsp. garam masala
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • 2 Tbsp. olive oil
  • 1 Tbsp. garlic
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 acorn squash, cut in half (or quarters)
  • 1 c. cooked sprouted rice, quinoa is delicious, too
  • 1 tsp. salt

tahini sauce:

  • 2 Tbsp. lemon juice
  • 1 ½ Tbsp. tahini
  • 1 tsp. olive oil
  • 1 tsp. crushed garlic
  • 3 Tbsp. plain Greek yogurt

toppings:

Instructions
 

  • Cook quinoa according to package directions, adding salt to the water before cooking.
  • Preheat oven to 400 degrees. Cut acorn squash in half (or quarters) and remove seeds. Mix 1 Tbsp. garlic with 2 Tbsp. olive oil, 1 tsp. salt, and 1 tsp. pepper. Using rubber brush, spread oil on the inner face of the squash. Cook in oven for 50 minutes or until tender with a fork.
  • In small bowl, combine and mix lemon juice, garlic, olive oil, tahini, and greek yogurt. Set aside for later.
  • In medium sauce pan, heat 3 Tbsp. olive oil. When hot, add garbanzo beans, turmeric, garam masala, salt, cinnamon, and white pepper. Cook on medium heat until beans are tender, about 5-8 minutes. When tender, put on low heat and set aside.
  • Cut bell pepper into strips and onion into wedges. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Broil in oven on high, until edges are slightly darkened and veggies are tender.
  • When squash is done cooking, fill inside with quinoa and top with garbanzo beans, avocado, veggies, and a dollop of the tahini dressing. Garnish with fresh-crushed pepper and salt.

Notes

Reposted from FEB 2017
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

a stuffed acorn squash