Cauliflower Stuffed Acorn Squash

Welcome to the Casual Veggie Potluck! 


How are you guys liking the book? Isn't it awesome? 

If you're not sure what I'm talking about, it's the Casual Veggie Cookbook! A cookbook featuring veggie-licious recipes from over 45 other talented bloggers. This cookbook is great if you're one of those people that tends to get in a veggie-rut (steamed green beans, anyone?). This cookbook not only gives you 166 recipes featuring all these vegetables, it gives you buying guides and storage tips. It is an electronic cookbook but all of the pages are printable in case you are old-fashioned like me. 

To celebrate the launch week of the cookbook, the Casual Veggie contributors are hosting an autumn-themed potluck. I thought long and hard about what to bring and finally decided on this Cauliflower Stuffed Acorn Squash. Make sure you check out the other posts below to see what the other bloggers brought...I hope you're hungry!

Is cauliflower all the rage right now, or what? It seems like everywhere I turn there is something cauliflower. Cauliflower steaks, buffalo cauliflower bites, cauliflower mash, cauliflower pizza crust, cauliflower rice, Spicy Cauliflower Sandwiches...the list goes on and on. 

I decided to jump on the band wagon, but in an anticlimactic way. I simply roasted it, mixed it with some bulgar, raisins, pine nuts, and rosemary, and stuffed it into some acorn squash. 

It might sound anticlimactic but once you taste it, you will realize it is far from it. 

Oh, did I mention that this dish is packed with nutrition? The acorn squash, like most winter squash, is full of fiber, vitamin A, and vitamin C. The bulgar provides you with a complex carbohydrate and some protein. The raisins and pinenuts provide a pop of flavor and texture while also giving you some iron (in the raisins) and healthy fat (in the pine nuts). And the cauliflower, well since it's all the rage right now, it must have some health benefit. Cauliflower is a cruciferous vegetable which gives it automatic points in the cancer-fighting department. It also helps reduce inflammation. This is all thanks to the isoflavones, indoles, and isothiocyanates (big words that means it's good for you #thumbsup). 

Ok, so onto the recipe...

Oh wait, one more thing. Don't forget to check out the links below for the other delicious things people are bringing to the potluck :) 

Cauliflower Stuffed Acorn Squash

Serves 4-6

*Note: This recipe makes enough filling for 6 smaller acorn squash. The amount of filling you will use for each squash will depend on how big of a cavity to create. I usually stuff 2 to 4 squash and bring the leftover filling to work for lunch. You can make the filling ahead of time to save on time.  

1 head cauliflower, cut into florets and then sliced in half lengthwise

2 tablespoons olive oil

2 teaspoons rosemary

Salt

4-6 acorn squash

1 cup bulgar

2 cups apple cider

1/2 cup raisins soaked in boiling water for 10 minutes to plump

1/4 cup pinenuts, optionally toasted

Balsamic vinegar, to taste (I used about 1 T per serving)

1. Preheat oven to 475 degrees. On a large baking sheet, toss the cauliflower with 2 tablespoons olive oil, rosemary, and salt, to taste. Roast until lightly browned, about 20 to 25 minutes, stirring halfway through. 

2. Meanwhile, microwave squash for 5 minutes to soften. Slice squash in half lengthwise and scoop out seeds and pulp. Line a baking sheet with parchment paper. Season inside of squash liberally with salt. Place squash cut side down on the baking sheet. When the cauliflower is done roasting, set cauliflower aside and decrease oven temperature to 400 degrees. Roast squash until tender, about 30 to 40 minutes depending on the size of your squash. 

3. While the squash is roasting, prepare the bulgur. Combine bulgar and apple cider in a small sauce pan over medium high heat. Bring to a boil. Cover and reduce to a simmer. Cook until liquid is absorbed, 25 to 30 minutes. 

4. In a large bowl, combine bulgar, roasted cauliflower, raisins, and pine nuts. When the squash is done roasting, decrease oven temperature to 350 degrees. Flip squash over on the baking sheet and fill squash with cauliflower mixture. Place squash back in the oven and cook until filling is heated through, about 10 minutes. When finished, drizzle with balsamic vinegar, to taste. 

*This post contains affiliate links, which means that if you click on one of the product links, I'll receive a commission. This helps to put food on my table and on the blog! :)

 

A Southern Grace - Black and Tan Orange   

Family Food on the Table - Fall Harvest Rice Salad  

Family For Health - Autumn Squash Chicken Stew

My Happy Belly - Sweet Roasted Squash 

Parsley and Pumpkins - Kohlrabi Cranberry Salad 

Real Simple Good - Kale and Cabbage Salad 

The Weekly Menu - Italian Veggie Popover Pizza 

Treble in the Kitchen - Kale Salad with Acorn Squash and Spiced Walnuts 

Where is my Spoon? - Cauliflower in Tomato Sauce