Description
This Stuffed Acorn Squash recipe offers a cozy and versatile dish perfect for fall or any time you want a wholesome, comforting meal. Featuring tender roasted acorn squash halves filled with a savory mixture of protein, vegetables, grains, nuts, and cheese, it’s easily adaptable to your dietary preferences and perfect for using up leftovers. The squash is first roasted until soft, then filled and baked again until bubbly and flavorful.
Ingredients
Units
Scale
Squash
- 1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
- Olive oil
- Kosher salt
- Freshly ground black pepper
Filling (2 to 3 cups total)
- 1/2 to 1 cup protein — options include ground sausage, ground beef, chicken, tempeh, or baked tofu
- 1 to 2 cups vegetables — such as onions, mushrooms, zucchini, peppers, or greens
- 1/2 cup cooked grains and/or nuts — examples include barley, quinoa, millet, farro, rice, walnuts, almonds, or pecans
- 1/2 to 1 cup shredded cheese
- 1 to 3 teaspoons herbs or spices (to taste)
Instructions
- Preheat the Oven and Prepare the Squash: Arrange a rack in the lower-middle position of the oven and preheat to 375°F (190°C). Cut the squash in half lengthwise from stem to root and scoop out the seeds carefully.
- Roast the Squash Halves: Place the squash halves cut-side-down in a baking dish. Pour in enough hot water to fill the pan by about 1/4 inch to keep the squash moist during roasting. Loosely cover the dish with aluminum foil.
- Cook Until Tender: Roast the squash in the oven for 30 to 50 minutes or until very soft and tender when pierced with a fork or paring knife. The exact time will depend on the squash size and variety.
- Prepare the Filling: While the squash roasts, prepare your filling. Combine 2 to 3 cups of mixed ingredients such as cooked protein (meat or plant-based), sautéed vegetables, cooked grains, nuts, cheese, and herbs or spices. Make sure raw meats and vegetables are fully cooked beforehand. Adjust seasoning with salt, pepper, and spices to taste.
- Stuff the Squash: Once the squash is cooked, carefully flip the halves so they sit cut-side up, creating natural bowls. Lightly rub the inside with olive oil and sprinkle with salt and pepper. Divide the filling evenly between the squash halves, mounding the filling above the edges if desired.
- Final Bake: Cover the stuffed squash loosely with foil again and return to the oven. Roast for an additional 15 to 20 minutes until the filling is heated through and bubbly. Optionally, add extra cheese on top during the last few minutes of baking.
- Serve: Remove from oven and serve immediately for a warm, comforting meal that serves 2 people.
Notes
- You can customize the filling using any protein or vegetable leftovers you have on hand.
- Adjust cooking time based on the size and type of squash used to ensure it is fully tender.
- For a vegetarian version, use plant-based protein such as tempeh or tofu and vegetable stock for added flavor.
- Adding nuts to the filling provides texture and healthy fats.
- Use foil to keep moisture in during roasting to prevent the squash from drying out.
- This recipe can be doubled easily for more servings.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
