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Stuffed Acorn Squash

Stuffed Acorn Squash
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A cozy, nutritious, and delicious stuffed acorn squash recipe that balances the natural sweetness of roasted acorn squash with a flavorful, hearty filling. Perfect for a quick dinner or a seasonal side dish, this recipe is simple, customizable, and packed with fiber, protein, and vitamins to satisfy various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 2 medium acorn squashes
  • 1 cup cooked quinoa or rice
  • 1 cup mushrooms, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Fresh Herbs

  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • 2 tbsp fresh parsley, chopped (for garnish)

Optional Ingredients

  • 1/4 cup chopped nuts or seeds (walnuts, pecans, or pumpkin seeds)
  • 1/4 cup crumbled feta or grated parmesan cheese (or vegan cheese/nutritional yeast for vegan option)
  • 1/4 cup dried cranberries or chopped apples (for a sweet-savory variation)
  • Red pepper flakes or diced jalapeño (for spicy kick)
  • Ground turkey or sausage (for meat lovers’ variation, about 1/2 cup cooked)

Instructions

  1. Prepare the Acorn Squash: Wash the squash thoroughly. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp, creating cavities perfect for stuffing.
  2. Roast the Squash: Brush the cut sides with olive oil and season with salt and pepper. Place them cut side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 30-40 minutes until the flesh is tender and caramelized.
  3. Prepare the Filling: Cook quinoa or rice according to package instructions. While the squash roasts, sauté onions, garlic, mushrooms, and any other vegetables in olive oil until soft and fragrant. Mix in the cooked grain, fresh herbs, nuts or seeds, cheese (if using), and season well with salt and pepper. Add optional ingredients or proteins as desired.
  4. Stuff the Squash: Turn the roasted squash cut side up carefully. Fill each half generously with the warm filling mixture, pressing down slightly to pack it in.
  5. Final Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes at 375°F (190°C). This allows the filling to meld, warm through, and the edges of the squash to crisp up.

Notes

  • Choose acorn squash of similar size for even cooking.
  • Roast the squash before stuffing to soften and enhance natural sweetness.
  • Add fresh herbs towards the end of cooking for the best flavor.
  • Include crunchy nuts or seeds for varied texture.
  • Test the squash for tenderness by piercing with a fork; it should be tender but not mushy.
  • Use gluten-free grains such as quinoa to keep the dish gluten-free.
  • Store leftovers covered in the refrigerator up to 3-4 days.
  • Freeze filling and squash shells separately for up to 2 months.

Nutrition

Keywords: stuffed acorn squash, roasted squash, fall recipes, gluten free, vegetarian, vegan options, healthy stuffed squash, quinoa filling

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