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Stuffed Acorn Squash

Stuffed Acorn Squash

A delicious recipe for stuffed acorn squash featuring a savory filling, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course main dish
Cuisine American
Servings 4 squash halves
Calories 250 kcal

Equipment

  • oven
  • baking dish
  • Aluminum foil
  • Mixing Bowl

Ingredients
  

Squash

  • 1 medium winter squash such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti

Filling

  • 2-3 cups filling see below for general amounts
  • 0.5-1 cup protein ground sausage, ground beef, chicken, tempeh, or baked tofu
  • 1-2 cups vegetables onions, mushrooms, zucchini, peppers, greens
  • 0.5 cup cooked grains and/or nuts barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
  • 0.5-1 cup shredded cheese
  • 1-3 teaspoons herbs or spices
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • as needed Olive oil

Instructions
 

Cooking Instructions

  • Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.
  • Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about ¼ inch. Cover the dish loosely with aluminum foil.
  • Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes.
  • While the squash is roasting, prepare the filling. Combine leftovers or prepare a fresh filling and taste to adjust the spices, salt, and pepper.
  • Flip the cooked squash halves so they form bowls. Rub the inside with olive oil and sprinkle with salt and pepper. Divide the filling between the halves.
  • Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

Notes

The squash and filling can be prepped in advance and warmed just before serving. Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition

Serving: 1squash halfCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword dinner, easy recipe, fall recipe, Healthy Recipe, Stuffed Acorn Squash, Vegetarian Recipe
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