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Stuffed Acorn Squash

Stuffed Acorn Squash
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A warm, comforting, and nutritious Stuffed Acorn Squash recipe perfect for cozy dinners. Tender roasted acorn squash halves filled with a flavorful mixture of quinoa or rice, vegetables, nuts or seeds, and aromatic seasonings. Easily customizable for vegetarian, vegan, or meat options, this dish is both hearty and visually impressive.

Ingredients

Scale

Main Ingredients

  • 2 medium acorn squashes
  • 1 cup quinoa or rice (uncooked)
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 cups fresh spinach
  • 1/3 cup walnuts or pumpkin seeds
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or melted butter

Optional Protein Add-ins

  • 1/2 cup cooked sausage, ground turkey, or chickpeas

Optional Toppings and Garnishes

  • 1/3 cup crumbled feta or shredded mozzarella cheese
  • Fresh parsley, thyme, or rosemary for garnish
  • Balsamic glaze or Greek yogurt for drizzling

Instructions

  1. Prepare the Squash: Wash the acorn squashes thoroughly, then slice them in half lengthwise. Scoop out the seeds and stringy bits, creating a hollow perfect for stuffing.
  2. Roast the Squash: Brush the squash halves with olive oil or melted butter and season lightly with salt and pepper. Place cut side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes until the flesh is soft and caramelized.
  3. Make the Filling: While the squash roasts, cook quinoa or rice according to package instructions. Sauté diced onions, bell peppers, and garlic in olive oil until tender, then stir in spinach until wilted. Combine cooked grains with the sautéed vegetables, nuts or seeds, spices, and optional protein additions.
  4. Stuff and Bake Again: Spoon the filling evenly into each roasted squash half. If using cheese, sprinkle it on top now. Return the filled squashes to the oven and bake for another 10-15 minutes until heated through and cheese is bubbly.
  5. Serve Warm: Remove from the oven and let cool for a few minutes before serving to allow flavors to blend and the squash to set perfectly.

Notes

  • Pick firm squash with hard skin and no soft spots for the best roasting results.
  • Don’t overstuff; leave a little room in the squash cavity to ensure even cooking and prevent spills.
  • Pre-cook ingredients like grains and proteins to avoid uneven cooking inside the squash.
  • Use a baking sheet with sides to catch drippings and keep the oven clean.
  • Test the squash with a fork; it is perfectly roasted when tender and easily pierced.

Nutrition

Keywords: stuffed acorn squash, roasted squash, gluten-free meal, vegetarian, vegan option, hearty dinner, fall recipe

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