Recipes

Thai Curry Stuffed Acorn Squash

Serves 4

| Prep Time: 15 mins

| Cook Time: 1 hour

| Total Time: 1 hour 15 mins

You may need: Thai Curry

Discover The Recipe

Thai cuisine has taken the world by storm and for good reason - it makes your taste buds dance. Our chefs created an easy vegan Thai Curry Stuffed Acorn Squash recipe featuring a seasonal squash and jazzed up with a wonderful curry-flavored stuffing. The result is savory and vibrant acorn squash, roasted to tender perfection, cradling a medley of indulgent and exotic flavors. Even though this recipe takes over an hour, the active time prepping is minimal.

First, acorn squashes are halved, seeded, seasoned with a touch of salt and pepper, and roasted to that ideal state of melt-in-your-mouth goodness. While the squash roasts, you’ll make a sizzling symphony of garlic, soy sauce, tomato paste, lime juice, Thai curry all enveloped in a silky smooth coconut milk. This aromatic concoction is ready to receive your desired mix of veggies. We suggest onions, mushrooms, tomatoes, and baby kale but use up veggies in your fridge or dice up your favorite seasonal varieties. A scoop of cooked quinoa nestled within each squash half adds texture and nutrients and is drenched in a generous ladle of the veggie curry mix. The finishing touch? A sprinkle of lime, a flourish of cilantro—bringing zesty freshness to this harmonious affair. This dish is a vibrant tapestry of Thai-inspired flavors, a celebration of wholesome ingredients coming together for a mouthwatering experience. Prepare to elevate your dinner game with this plant-based Thai Curry Stuffed Acorn Squash extravaganza!

Ingredients

2 acorn squash, sliced in half, seeds and pulp removed
2 Tbsp olive oil
4 garlic cloves, minced
2 Tbsp Piquant Post Thai Curry
2 cups coconut milk
1 tbsp soy sauce
1 Tbsp tomato paste
1 Tbsp lime juice
1 tsp salt
1 red onion, diced
4 cups mushrooms, quartered
2 large tomato, cut into wedges
1 cup baby kale packed
2 cups cooked quinoa

Notes

Feel free to experiment with different types of squash such as butternut or delicata if acorn squash is not available.

Sprinkle toasted coconut flakes, crushed peanuts, or sliced green onions on top for extra texture and flavor.

Prepare the roasted squash and quinoa mixture in advance. Store them separately in airtight containers in the refrigerator. Assemble and reheat before serving.

Serve the stuffed squash on a bed of fresh spinach or arugula for a vibrant presentation.

Instructions

Preheat the oven to 375°F (190°C). Cut the acorn squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side up. Season with salt and pepper. Roast in the preheated oven for 40-45 minutes or until the squash is tender. Set aside until ready to stuff.

In a large skillet, heat oil over Med heat. Add minced garlic, sauté for 1-2 minutes until fragrant. Stir in Piquant Post Thai Curry and cook for an additional 2 minutes. Pour in the coconut milk, soy sauce, tomato paste, lime juice and salt. Stir to combine.

Add diced onion, mushrooms, tomatoes and kale to the skillet. Cook for 5-7 minutes or until the vegetables are tender but still crisp. Season with salt and pepper to taste.

Spoon some of the cooked quinoa into each acorn squash half and top with some of the vegetable curry. Garnish with lime and cilantro. Serve immediately.

Alternatives & Substitutions

Substitute quinoa with brown rice, couscous, or even cauliflower rice for a low-carb option.
Add protein sources like tofu, tempeh, or chickpeas to the quinoa mixture for added protein content.
Looking for more great Thai Curry recipes? Try our Thai Pork Curry, our Panang Eggplant Curry or Thai Green Curry!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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