Instant Pot Stuffed Acorn Squash

This Instant Pot Stuffed Acorn Squash is easy, healthy, vegetarian/vegan, can be gluten-free, and makes the perfect holiday side dish or light dinner! Acorn squash "boats" stuffed with veggies, wild rice, herbs and spices, chickpeas, cranberries, and more!

Prep Time35 mins Cook Time30 mins Total Time1 hr 5 mins

Course: Main

Servings: 2 people

Calories: 828kcal

Equipment: Instant Pot

Thank you to: https://showmetheyummy.com/instant-pot-stuffed-acorn-squash-recipe/

Ingredients

• 1 (1 pound) acorn squash halved lengthwise and seeded

• 1 tablespoon olive oil

• 1 medium shallot diced

• 1 stalk celery diced

• 3 oz portobello mushrooms diced

• 1 clove garlic minced or pressed

• 1/4 teaspoon ground sage original recipe calls for 1 teaspoon chopped fresh sage

• 1/4 teaspoon dried thyme original recipe calls for 1⁄2 teaspoon chopped fresh thyme

• 1/4 teaspoon dried rosemary original recipe calls for 1⁄4 teaspoon chopped fresh rosemary

• 1/2 cup vegetable stock or broth

• 1/2 cup wild rice rinsed

• 2 tablespoons soy sauce use a gluten free variety if you’re gluten free

• 1 (15 oz) can chickpeas drained, original recipe calls for 1 cup canned chickpeas, rinsed and drained

• 1/4 cup chopped dried cranberries

• 1/4 cup chopped pecans

• 2 tablespoons balsamic vinegar

• 1/4 teaspoon salt more or less to taste

• 1/4 teaspoon pepper

• Shredded parmesan or vegan parmesan optional as a garnish

• Crumbled goat cheese not in the original recipe, but I added it and loved it!

Instructions

• Add 1⁄2 cup water to the pressure cooker pot and place the steamer basket in the bottom. Place the squash halves cut-side up in the steamer basket.

• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). 

• Cook on high pressure for 5-20 minutes*, then allow the pressure to naturally release, about 5-10 minutes.

• Flip the valve to "venting", then remove the lid.

• Transfer the squash to a plate and set aside. Keep warm. 

• Carefully remove the steamer basket, then lift the inner pot from the cooker and carefully drain the water. Dry the pot thoroughly and return to the cooker.

• Press the saute button on your instant pot, when the display reads hot, add the oil. 

• Add the shallot, celery, and mushrooms and sauté until softened, about 3 minutes. 

• Add the garlic, sage, thyme, and rosemary, and cook until fragrant, about 2 to 3 minutes. Press cancel.

• Add in the stock, rice, and soy sauce. Stir to combine.

• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). 

• Cook on high pressure for 25 minutes, then allow the pressure to naturally release, about 10 minutes. Flip the valve to "venting", then remove the lid.

• Stir in the chickpeas, cranberries, pecans, and balsamic vinegar. Season with salt and pepper and stir to combine. 

• Allow to warm through for 3 to 4 minutes.

• Spoon the filling into the squash halves and serve topped with parmesan, vegan parmesan, or goat cheese. 

Notes *Cook time varies greatly on how ripe your squash is prior to cooking.  Very slightly adapted and reprinted with permission from: The Electric Pressure Cooker Cookbook for Two.  Nutritional information does not include cheese.  Nutritional information is for 2, but I think this could easily serve 3-4 to reduce calories. 

Nutrition

Calories: 828kcal | Carbohydrates: 133g | Protein: 30g | Fat: 23g | Saturated Fat: 2g | Sodium: 1580mg | Potassium: 1895mg | Fiber: 25g | Sugar: 26g | Vitamin A: 1105IU | Vitamin C: 28.8mg | Calcium: 205mg | Iron: 9.7mg