Description
Cheesy Stuffed Acorn Squash is a comforting and flavorful dish featuring roasted acorn squash halves filled with a savory mixture of ground chicken, sautéed vegetables, apples, fresh herbs, and parmesan, all topped with melted cheese for a deliciously cheesy finish.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash (each about 2 lb)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound (450g) ground chicken (or ground turkey, ground beef, or mild Italian sausage)
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 1 rib celery, diced
- 1 sweet crisp apple, peeled, cored, and diced
- 2 cloves garlic, minced
- 2 teaspoons fresh chopped thyme (or rosemary or a mix)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup shredded parmesan cheese
- 1 cup shredded cheese (a mix of mozzarella and sharp cheddar recommended)
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds with a spoon or ice cream scoop, discarding the seeds. Place the halves cut side up on a sheet pan.
- Roast Squash: Drizzle the squash halves with olive oil and season with salt and black pepper. Roast for 30-40 minutes until the flesh is fork-tender.
- Cook Filling – Brown Meat: While the squash roasts, heat olive oil and butter in a skillet over medium-high heat. Add the ground chicken and cook until browned.
- Sauté Vegetables and Apple: Add the sliced mushrooms, diced onion, celery, and apple to the skillet. Cook for 4-5 minutes until onions become soft and translucent.
- Add Seasonings: Stir in minced garlic, fresh chopped thyme, salt, and pepper. Cook for an additional 30 seconds to release the aromas.
- Finish Filling: Mix in the shredded parmesan cheese and remove the skillet from heat.
- Scoop Squash Flesh: After cooling enough to handle, carefully scoop out the flesh from each squash half, leaving about a ¼ inch wall intact to prevent holes. Use a spoon or ice cream scoop for best control.
- Combine Filling: Add the scooped squash flesh to the filling mixture and stir well to combine all ingredients evenly.
- Stuff Squash Halves: Divide the filling evenly among the 4 acorn squash halves, filling each cavity thoroughly.
- Add Cheese Topping and Finish Baking: Sprinkle the shredded cheese evenly on top of the stuffed squash halves. Return to the oven and roast for 5 minutes. Then, switch to broil for 2-3 minutes until the cheese topping is bubbly and lightly browned.
Notes
- This recipe uses acorn squash, but similar winter squashes can be used if preferred.
- You can substitute ground chicken with turkey, beef, or mild Italian sausage for variation.
- The mix of mozzarella and sharp cheddar provides a perfect melty and flavorful cheese topping, but feel free to use your favorite cheese.
- Using fresh herbs like thyme or rosemary enhances the filling’s aroma and flavor.
- Carefully scooping the squash flesh while leaving a sufficient wall ensures the final dish holds its shape without leaking.
Nutrition
- Serving Size: 0.5 acorn squash
- Calories: 531 kcal
- Sugar: 7 g
- Sodium: 1001 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 133 mg
