Print

Stuffed Baked Acorn Squash

Stuffed Baked Acorn Squash
Print Recipe

This Stuffed Baked Acorn Squash recipe offers a cozy, wholesome meal featuring naturally sweet roasted acorn squash filled with a savory, customizable stuffing of grains, sautéed vegetables, fresh herbs, nuts or seeds, and optional cheese. It’s easy to prepare, nutrient-packed, gluten-free, and perfect for any occasion or season.

Ingredients

Scale

Acorn Squash

  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Stuffing

  • 1 cup cooked quinoa or rice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme or sage, chopped
  • 1/4 cup toasted pecans or pumpkin seeds
  • 1/2 teaspoon ground cinnamon or nutmeg
  • Salt and black pepper, to taste

Optional Additions

  • 1/4 cup feta or parmesan cheese, crumbled (or vegan alternative)
  • 1/4 cup cooked sausage, ground turkey, or chickpeas (for protein boost)
  • 1/4 cup dried cranberries or diced apples (for sweet and savory twist)
  • Additional spices: chili flakes or smoked paprika, as desired

Instructions

  1. Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Carefully cut the acorn squashes in half from stem to tip and scoop out the seeds. Brush the cut sides lightly with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes until tender but still holding shape.
  2. Cook the Grain and Prepare the Filling: While the squash roasts, cook your chosen grain according to package instructions. In a skillet, heat olive oil over medium heat and sauté diced onions, bell peppers, and mushrooms until softened and fragrant. Add minced garlic near the end to prevent burning. Combine the sautéed vegetables with the cooked grain, fresh herbs, toasted nuts or seeds, and seasonings in a mixing bowl.
  3. Stuff the Squash: Turn the roasted squash halves cut-side up and fill each cavity generously with the prepared stuffing mixture. If desired, sprinkle feta or parmesan cheese on top for a melty finish.
  4. Bake to Finish: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes until heated through and the tops turn golden. Remove from oven and let cool slightly before serving.

Notes

  • Choose firm, medium-sized acorn squashes for even roasting and easier handling.
  • Pre-roasting the squash before stuffing helps it hold shape and prevents sogginess.
  • Use fresh herbs for brighter, more vibrant flavor.
  • Toast nuts and seeds to enhance crunch and add toasted flavor.
  • Don’t overstuff the squash; leave some space for even heat circulation.

Nutrition

Keywords: stuffed acorn squash, baked squash, gluten-free, healthy dinner, vegetarian, fall recipe, cozy meal, quinoa stuffing

Find it online: https://recipesemilly.com/stuffed-baked-acorn-squash/