Description
A comforting and versatile stuffed acorn squash recipe that features tender roasted squash halves filled with a hearty mix of protein, vegetables, grains, and cheese. Perfect as a wholesome main dish or a side, this recipe offers flexibility by allowing you to customize the filling with your favorite ingredients.
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 (choose one or combine): ground sausage, ground beef, chicken, tempeh, or baked tofu
- 1 to 2 cups vegetables (choose from): onions, mushrooms, zucchini, peppers, greens
- 1/2 cup cooked grains and/or nuts (choose from): barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
- 1/2 to 1 cup shredded cheese
- 1 to 3 teaspoons herbs or spices (such as thyme, sage, rosemary, or your preferred blend)
Instructions
- Preheat Oven: Arrange a rack in the lower-middle position and heat the oven to 375°F (190°C).
- Prepare Squash: Cut the squash in half from stem to root and scoop out the seeds carefully.
- Roast Squash: Place the squash halves cut-side-down in a baking dish. Pour hot water into the dish to reach about 1/4 inch deep. Loosely cover with aluminum foil to retain moisture. Roast for 30 to 50 minutes, or until the squash is very soft and tender when pierced with a fork or paring knife. The exact time depends on the squash size and variety.
- Prepare Filling: While the squash roasts, cook any raw protein and vegetables you plan to use in the filling. Combine all filling ingredients—protein, vegetables, cooked grains/nuts, cheese, herbs, and spices—in a bowl. Taste and season with salt and pepper as preferred.
- Stuff Squash: Flip the roasted squash halves so the cut sides face up, forming natural bowls. Brush the insides with olive oil and sprinkle with salt and pepper. Divide the filling evenly between squash halves, stuffing well and mounding as desired.
- Final Roast: Cover the stuffed squash loosely with aluminum foil again. Roast at 375°F for 15 to 20 minutes until the filling is heated through and bubbly.
- Serve: Optionally top with extra shredded cheese while hot. Serve immediately for best flavor and texture.
Notes
- You can customize the filling with various proteins, vegetables, grains, nuts, and cheese based on your preference or leftovers.
- The roasting time for the squash varies by size and type; check tenderness often after 30 minutes.
- Using foil helps keep moisture during roasting, making the squash tender.
- Consider adding fresh herbs or spices to complement your chosen filling ingredients for enhanced flavor.
- This dish can be made ahead by preparing the filling and pre-roasting the squash, then assembling and roasting for the final step before serving.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg
