Stuffed Baked Acorn Squash Recipe

Stuffed Baked Acorn Squash is a cozy and comforting dish that captures the essence of autumn in every bite. The natural sweetness of the acorn squash pairs beautifully with a savory stuffing that’s both hearty and nutritious. This dish is perfect for a festive holiday meal or a simple, wholesome dinner on a chilly evening.

If you’re looking for a delicious and impressive way to enjoy seasonal produce, you’ve come to the right place. When you bake the acorn squash until it’s tender and fill it with a flavorful mix of grains, vegetables, and herbs, you get a meal that’s as visually appealing as it is tasty. Whether you’re entertaining guests or just indulging in a comforting meal at home, this stuffed acorn squash will be a hit. Not a fan of squash? Don’t worry, the stuffing itself is so delicious, you can enjoy it on its own or with other vegetables!

Kitchen Equipment Needed

• Baking sheet
• Sharp knife
• Spoon
• Medium saucepan
• Large mixing bowl
• Aluminum foil

Ingredients

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa or brown rice
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded cheese (optional)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Rub the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with aluminum foil.
3. Bake the Squash: Bake in the preheated oven for about 30-40 minutes, or until the squash is tender when pierced with a fork.
4. Cook the Quinoa or Rice: While the squash is baking, rinse the quinoa or rice under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa or rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the grains are tender. Fluff with a fork.
5. Prepare the Stuffing: In a large mixing bowl, combine the cooked quinoa or rice, diced onion, minced garlic, red bell pepper, zucchini, dried cranberries, chopped nuts, dried thyme, dried sage, ground cinnamon, ground nutmeg, and chopped fresh parsley. Mix well. If using, stir in the shredded cheese.
6. Stuff the Squash: Remove the baked acorn squash from the oven and carefully turn them over. Spoon the stuffing mixture evenly into each squash half.
7. Bake Again: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and the tops are slightly golden.
8. Serve: Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired. Enjoy your cozy and delicious stuffed baked acorn squash!