Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan)

Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan) is a side dish that serves 4. For $4.09 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 13g of fat, and a total of 514 calories. 2 people have made this recipe and would make it again. Head to the store and pick up onion, garam masala, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is a rather expensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. Similar recipes are Spicy Stuffed Acorn Squash, Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, and Stuffed Acorn Squash (Vegan).

  • Serves: 4
  • Time: 45 Mins
  • Category: side dish
  • Health Rating: 45.0

Ingredients


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Instructions

Step 1: Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala.

Ingredients:

  • garam masala
  • squash
  • cooking spray

Equipment:

  • baking sheet
  • oven

Step 2: Place in the oven and BROIL till tender and charred- about 10-15 minutes.

Equipment:

  • oven

Step 3: While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat.

Ingredients:

  • vegetable oil
  • cooking spray

Equipment:

  • frying pan

Step 4: Add the cashews and saute until fragrant and slightly darkened.

Ingredients:

  • cashews

Step 5: Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!).

Ingredients:

  • basmati rice
  • black pepper
  • peppers
  • onion
  • water

Step 6: Saute for 5-7 minutes. You want to toast the the rice.

Ingredients:

  • sandwich bread
  • rice

Step 7: Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DONT throw out!

Ingredients:

  • squash

Equipment:

  • bowl
  • oven

Step 8: Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so dont mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you dont want the squash to break and mush around the rice).

Ingredients:

  • saffron
  • squash
  • water
  • rice

Step 9: Add the Biryani paste and toss to coat.

Step 10: Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.

Ingredients:

  • cilantro
  • salt

Step 11: In a small skillet, spray with PAM and set over medium-high heat.

Ingredients:

  • cooking spray

Equipment:

  • frying pan

Step 12: Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.

Ingredients:

  • onion

Step 13: Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro.

Ingredients:

  • cilantro
  • squash
  • onion
  • rice

Equipment:

  • bowl

Step 14: Serve with yogurt or raita.

Ingredients:

  • yogurt
  • raita

Biryani paste

Step 1: In a medium skillet, spray with pam, add oil and set over medium-high flame.

Ingredients:

  • cooking oil
  • cooking spray

Equipment:

  • frying pan

Step 2: Add onions and tomatoes, saute until golden-brown about 4-5 minutes.

Ingredients:

  • tomato
  • onion

Step 3: Add garlic, ginger, chili powder and cilantro.

Ingredients:

  • chili powder
  • cilantro
  • garlic
  • ginger

Step 4: Saute until vegetables are soft and fragrant about 4-5 minutes.

Ingredients:

  • vegetable

Step 5: Add the biryani paste and mix well, making sure all the veggies are coated.

Step 6: Remove from the heat and let cool (10-15 minutes).

Step 7: In a grinder/food processor, add the biryani mixture and grind until smooth (slightly chunky is ok). Store in an air tight container. Can be kept in the fridge for 1-2 weeks, or in the freezer- for a while!

Equipment:

  • food processor


Dietary Information

  • Vegetarian
  • Vegan
  • Gluten-Free
  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories514.11 kcal25.71%
Fat12.58 g19.35%
Saturated Fat2.07 g12.96%
Carbohydrates94.82 g31.61%
Net Carbohydrates80.44 g29.25%
Sugar10.6 g11.78%
Cholesterol0.0 mg0.0%
Sodium1686.95 mg73.35%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein15.02 g30.03%
Vitamin C127.17 mg154.14%
Manganese2.12 mg105.78%
Vitamin A3332.62 IU66.65%
Potassium2197.97 mg62.8%
Vitamin B61.24 mg61.99%
Fiber14.38 g57.53%
Magnesium218.12 mg54.53%
Vitamin B10.81 mg54.32%
Copper0.84 mg42.15%
Vitamin K44.22 µg42.11%
Phosphorus361.59 mg36.16%
Iron5.89 mg32.7%
Folate123.31 µg30.83%
Vitamin B35.09 mg25.43%
Vitamin B52.46 mg24.58%
Calcium225.53 mg22.55%
Zinc2.77 mg18.45%
Selenium11.17 µg15.95%
Vitamin E2.09 mg13.92%
Vitamin B20.24 mg13.91%