Stuffed Acorn Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated


  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams


Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese


  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams


Ground Beef Stuffed Acorn Squash image

This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

2 large acorn squash, halved and seeded
1 cup water
3/4 pound ground beef
1 celery rib, chopped
1 small onion, chopped
1 medium tart apple, chopped
1 cup cooked rice
1/4 cup sunflower kernels
1 teaspoon curry powder
1 egg, beaten
5 teaspoons brown sugar, divided
1-1/4 teaspoons salt, divided
4 teaspoons butter


  • Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 496 calories, Fat 20g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 886mg sodium, Carbohydrate 62g carbohydrate (18g sugars, Fiber 8g fiber), Protein 23g protein.


Beef-Stuffed Acorn Squash image

My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!-Jean Gaines, Bullhead City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

2 small acorn squash, halved and seeded
1/2 cup water
1/2 pound ground beef
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon rubbed sage
3/4 cup milk
1/2 cup cooked rice
1/4 cup shredded cheddar cheese


  • Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 408mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.


Stuffed Acorn Squash II image

Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.

Provided by Andytofu

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 2

Number Of Ingredients 9

1 halved lengthwise and seeded
salt and freshly ground black pepper to taste
cooking spray
¼ pound lean ground beef
¼ pound ground pork sausage
vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 ounces Cheddar cheese, cubed


  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
  • Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
  • Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
  • Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g


Sunny's Italian Sausage-Stuffed Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish


  • For the squash: Preheat the oven to 400 degrees F.
  • Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
  • Lower the oven temperature to 350 degrees F.
  • Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
  • For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
  • Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.


Stuffed Squash image

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper


  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.


Stuffed Acorn Squash image

This is a great fall dish for two. It will warm you right up on a crisp fall evening. I serve with Recipe #190146 which you can find posted under my other recipes.

Provided by Mrs. Doeinck

Categories     Vegetable

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

1 acorn squash (size of a small honeydew)
6 ounces ground turkey
1/4 cup chopped celery
1/4 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon curry powder
1/2 cup unsweetened applesauce
1 slice raisin bread, cubed (SunMaid is good)


  • Preheat oven to 350°F and spray a 10x6 baking dish with nonstick cooking spray.
  • Cut the squash in half lengthwise. Remove and discard the seed. Place cut side down in prepared baking dish. Bake for 50 minutes.
  • Combine turkey, celery, and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
  • Add salt, cinnamon, and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce and the bread cubes.
  • Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.

Nutrition Facts : Calories 284.9, Fat 7.4, SaturatedFat 1.9, Cholesterol 58.7, Sodium 399.4, Carbohydrate 38.8, Fiber 5.3, Sugar 7.6, Protein 19.9


Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste


  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

More about "stuffed acorn squash recipes"

vegetarian-stuffed-acorn-squash-recipe-cookie-and-kate image
2018-12-18  · How to Make Stuffed Acorn Squash. I treat my acorn squash the same as I do spaghetti squash—rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. Acorn squash bakes up even faster, in as little as 35 minutes. Then, I stuffed the squash with a modified version of my stuffed …
4.9/5 (123)
Calories 388 per serving
Category Main Dish
  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
  • Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
See details

stuffed-acorn-squash-the-cozy-apron image
2018-09-12  · Ground beef, or your preferred protein: Lean ground beef is my pick for this stuffed acorn squash recipe, but you can use turkey, chicken, or even spicy sausage. Go vegetarian: This recipe …
Reviews 54
Category Entree
Cuisine American
Total Time 55 mins
  • Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half.
  • Place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on.
  • While the squash roasts, cook the ground beef by placing a medium-size non-stick pan over medium-high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon/spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine.
See details

stuffed-acorn-squash-how-to-make-stuffed-acorn-squash image
2021-08-11  · Preheat oven to 400°. Cut each end off squash and halve. Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and …
Reviews 5
Calories 369 per serving
Category Dinner Party, Sunday Lunch, Dinner, Lunch
  • Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs.
See details

stuffed-acorn-squash-recipe-cook-with-campbells-canada image
2017-11-28  · Save Stuffed Acorn Squash to my recipe box. This cozy comfort food is the perfect meal-in-one for two people. Stuffed with beef, a savoury tomato sauce and bubbly cheese, this dish bakes up in its own edible squash bowl. Ingredients Metric Imperial 1 acorn squash…
5/5 (2)
Calories 510
Servings 2
Calories 510 per serving
See details

10-best-stuffed-acorn-squash-with-ground-beef image
2021-11-05  · Southwestern-Stuffed Acorn Squash Chris964345. mozzarella cheese, Roma tomatoes, acorn squash, whole grain rice and 5 more. Sausage & Apple Stuffed Acorn Squash Miles-MeredithThompson. Parmesan cheese, salt, chopped onion, celery, garlic, olive oil and 5 more. Stuffed Acorn Squash …
See details


Estimated Reading Time 3 mins
  • Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
  • Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
  • Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
  • Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
  • Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
  • Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.
See details

2019-12-04  · They make this apple sausage stuffed acorn squash recipe taste like home. Parmesan. For a nutty, extra Italian finish. The Directions. Bake the squash: Cut the squash, and scoop out the …
5/5 (32)
Total Time 1 hr 10 mins
Category Main Course
Calories 421 per serving
  • Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
  • While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
  • Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
  • When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
See details

2020-12-01  · Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in …
5/5 (17)
Total Time 1 hr 30 mins
Category Side Dish
Calories 567 per serving
  • Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.
  • Pulse carrots, celery, onion, and garlic in food processor until you have an even dice (or you can do this by hand). I prefer my veggies to be as small as the rice, so I just use the food processor. Add to the pork while its cooking. Stir to combine and continue cooking until the vegetables are tender and the pork is brown and crumbly.
  • Add white wine to hot pan and scrape the bottom to deglaze. Allow to cook for 1-2 minutes until wine reduces. Remove from heat.
See details

2020-10-20  · Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash …
5/5 (56)
Total Time 55 mins
Category Main Course
Calories 280 per serving
  • Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
  • Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
  • Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
See details


Author Cathy Jacobs
Published 2020-10-02
Estimated Reading Time 4 mins
  • Sweet Grilled Acorn Squash With Walnuts. Save room in your oven at holiday time by preparing this tasty acorn squash side dish on the grill. The squash halves cook slowly over indirect heat, taking on fantastic sweet and smoky flavor as they absorb the simply delicious butter and brown sugar glaze.
  • Vegetarian Stuffed Acorn Squash With Cornbread Stuffing. If you are expecting vegetarians at your Thanksgiving dinner, this gorgeous baked stuffed squash is a creative entree option.
  • Crunchy Acorn Squash Stuffing With Za'atar. Delight Thanksgiving guests with this enticingly crunchy acorn squash stuffing. With fantastic texture, and a tasty Middle Eastern flavor profile from slivered almonds, za'atar, and plenty of fresh herbs, it is guaranteed to be gobbled up quickly, whether you bake it inside the bird, in a casserole dish, or in cute little hollowed-out squash bowls.
  • Grilled Acorn Squash with Asiago Cheese. You'll want to serve this scrumptious maple-glazed squash topped with asiago cheese and parsley as a side dish for every single supper this autumn.
  • Smoked Acorn Squash. Using the smoker to roast acorn squash takes this humble vegetable to a whole new level of flavor. A simple butter and brown sugar glaze intensifies and caramelizes the squash, while cozy fall baking spices enhance its natural sweetness.
  • Vegan Quinoa-Stuffed Acorn Squash. Add this quinoa-stuffed acorn squash with fresh parsley, raisins and pecans to your Thanksgiving dinner menu to delight any guest on the invite list.
  • Vegetarian Acorn Squash Soup. Soy milks brings the creaminess in this wholesome soup that would make a tasty first course at vegetarian holiday dinners.
  • Baked Stuffed Acorn Squash With Beef and Tomatoes. Loaded up with savory, browned ground beef, acidic tomatoes, and vibrant bell pepper, with a sprinkle of cinnamon to heighten all the flavors, this baked stuffed squash is a surefire dinner winner.
  • Stuffed Acorn Squash With Barbecue Baked Beans. Everyone will enjoy this vegetarian stuffed squash that needs only six ingredients, and makes a satisfying autumn meal.
  • Vegetarian Barley Stuffed Squash. Stuffing tender, oven-baked squash halves with whole-grain barley and veggies, then baking again to mingle all the flavors, yields a vegetarian dish to remember.
See details

2019-11-17  · Stuffed Acorn Squash has become a fall staple: easy, original, delicious! It’s a dish that everyone enjoys—and is happy to have again. The acorn squash is stuffed with ground sausage and apple, then baked in the oven. If you prefer, you can make this vegetarian by leaving out the meat. Tip: To make the squash stand upright, just cut off a slice from the bottom.
3.9/5 (39)
Servings 2
Cuisine Vegetables
Category Breakfast & Brunches, Lunch, Main Dish
See details

2020-11-15  · Instructions. Preheat the oven to 400°F. Place the acorn squash cut side up in a baking dish. Drizzle the olive oil over the squash, season with the salt and pepper. Place in the oven and roast for 40-50 minutes, until fork-tender.
4.5/5 (4)
Estimated Reading Time 7 mins
Servings 4
See details

2021-11-09  · This stuffed acorn squash recipe is packed with hearty plant-based ingredients like lentils, mushrooms, and warming savory spices. A cozy side or main dish! Stuffed acorn squash was a fall staple in my diet growing up. My mom made the most delicious (and simple!) version with vegetarian ground “beef”, onions, vegetable broth, and maple ...
See details

2021-11-10  · This vegetarian stuffed acorn squash is a cozy Autumn recipe made with seasonal veggies and greens. There are only 4 main ingredients (acorn squash, spinach, Parmesan, and cream cheese) + 4 secondary ingredients (olive oil, salt, pepper, and fresh thyme). First, the acorn squash halves are drizzled with olive oil, seasoned with salt and pepper, and roasted in the oven. Then, they are stuffed ...
See details

2021-11-09  · Instructions. Cut squash in half, scoop out seeds, baste with coconut oil and top with S&P; Roast FACE DOWN on 400 degrees for 60 minutes. While acorn squash is roasting, melt some ghee/coconut oil or fat of your choice in a pan over medium heat and brown the sausage. Once cooked remove and set aside in a mixing bowl to cool.
See details


See details


See details

2021-11-12  · Sweet, buttery acorn squash is so delicious simply roasted with olive oil, salt and pepper but it’s even better when stuffed with a delicious filling. In this recipe it is the star of the show. Roasted until perfectly tender and caramelized then filled with a savoury mix of lean ground turkey, mushrooms, onions, pumpkin seeds and brown rice and topped with just the right amount of melty ...
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #low-protein     #main-dish     #vegetables     #american     #oven     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #equipment     #number-of-servings

Top Asked Questions

What's the best way to make stuffed acorn squash?
Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
How long to cook acorn squash in oven?
Drizzle each squash half with olive oil, salt, and pepper. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
What to do with acorn squash in the fall?
A super versatile fall vegetable, acorn squash is delicious stuffed, pureed into soup, or tossed into salad or pasta -- and of course there's squash casserole. It pairs beautifully with any roasted meat you please and works well in both savory and sweet applications -- you can't go wrong with this healthy showstopper!
What kind of squash is good for stuffing?
Acorn squash tastes mildly sweet and nutty. Its flavor is not as bold as other winter squash varieties, which makes it wonderful for stuffing with other ingredients. If you haven’t had acorn squash before but enjoy other winter squash recipes, definitely give it a taste! It’s one of the easiest squashes to prepare, and it’s delicious too.

Related Search