Why You’ll Love This Recipe
- Perfect for fall and holiday dinners with seasonal flavors
- Easily customizable with your favorite grains and vegetables
- A delicious vegetarian option that can also be made vegan or gluten-free
- Roasting the squash brings out its natural sweetness and makes it tender and caramelized
- Great for meal prep or serving a crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 acorn squashes (halved and seeded)
- 1 cup cooked quinoa, rice, or farro (your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked lentils (or beans if preferred)
- 1/2 cup chopped spinach or kale (optional)
- 1/4 cup dried cranberries or raisins (optional for sweetness)
- 1/4 cup chopped nuts (such as walnuts, pecans, or almonds)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh herbs (such as thyme, rosemary, or parsley) for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the cooked quinoa (or your choice of grains), lentils, spinach (if using), cranberries, and chopped nuts to the skillet. Stir to combine. Season with cinnamon, cumin, salt, and pepper, and cook for an additional 3–5 minutes to heat through.
- Once the squash is done roasting, remove it from the oven and flip the halves over. Stuff each squash half with the prepared filling, pressing gently to pack it in.
- Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow the flavors to meld and the filling to warm through.
- Garnish with fresh herbs before serving.
Servings and timing
- Serves 4 (1 squash half per person)
- Prep time: 15 minutes
- Cook time: 45–60 minutes (including roasting squash)
Variations
- Protein options: Add cooked chicken, sausage, or tofu for a more filling dish.
- Sweet twist: Stir in some diced apples or pears for an added sweet note that complements the squash.
- Vegan or gluten-free: Use quinoa, farro, or rice as the base and check that your grains and lentils are gluten-free if necessary.
- Stuffing alternatives: You can use couscous, bulgur wheat, or barley in place of quinoa or rice for a different texture.
- Spicy kick: Add a pinch of cayenne pepper or chili flakes for a little heat.
- Cheese topping: Top with grated cheese (goat cheese, feta, or parmesan) and bake for an additional 5 minutes for a creamy finish.
Storage/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat, place the stuffed squash halves on a baking sheet and bake at 350°F for 10–15 minutes until heated through.
- You can also microwave the squash for 2–3 minutes until warmed.
FAQs
Can I use a different type of squash?
Yes! You can substitute acorn squash with other varieties like butternut, delicata, or spaghetti squash, though cooking times may vary.
Can I make the filling ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Stuff the squash and bake when ready to serve.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Be sure to thaw and squeeze out excess water before adding it to the filling.
Can I make this dish in advance for a crowd?
Absolutely! You can prepare the stuffed squash up to the point of baking. Simply refrigerate the stuffed squash halves and bake them when ready to serve.
How do I know when the squash is done?
The squash is done when it’s tender and easily pierced with a fork. The flesh should be soft and caramelized around the edges.
Can I freeze stuffed acorn squash?
You can freeze the stuffed squash before baking. Wrap each half tightly in plastic wrap or foil and store in an airtight container for up to 3 months. Thaw in the fridge and bake as usual when ready to serve.
Can I add more vegetables to the filling?
Yes! Feel free to add other vegetables like roasted bell peppers, zucchini, or carrots for more color and flavor.
Can I use canned lentils or beans instead of cooking them myself?
Yes, you can use canned lentils or beans for convenience. Just be sure to drain and rinse them before adding to the filling.
What can I serve with stuffed acorn squash?
Stuffed acorn squash pairs well with a simple side salad, roasted potatoes, or a light soup for a complete meal.
Can I make this dish spicy?
Yes! Add a pinch of chili powder, cumin, or a few dashes of hot sauce to spice it up. You can also use spicy sausage in the filling for an extra kick.
Conclusion
Stuffed Acorn Squash is a delicious and versatile dish that can be customized to your liking. The natural sweetness of the roasted squash pairs wonderfully with savory fillings, making it the perfect autumn-inspired meal. Whether served as a main dish or a side, this stuffed squash will quickly become a favorite for any occasion, offering a balance of flavors and textures that everyone will love.
PrintStuffed Acorn Squash
Stuffed Acorn Squash is a savory dish that combines roasted acorn squash with a flavorful filling of grains, vegetables, and herbs. This hearty, vegetarian option is perfect for fall and holiday meals.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes (including roasting squash)
- Total Time: 60–75 minutes
- Yield: Serves 4 (1 squash half per person)
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Ingredients
- 2 acorn squashes (halved and seeded)
- 1 cup cooked quinoa, rice, or farro (your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked lentils (or beans if preferred)
- 1/2 cup chopped spinach or kale (optional)
- 1/4 cup dried cranberries or raisins (optional for sweetness)
- 1/4 cup chopped nuts (such as walnuts, pecans, or almonds)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh herbs (such as thyme, rosemary, or parsley) for garnish
Instructions
Preheat your oven to 375°F (190°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the cooked quinoa (or your choice of grains), lentils, spinach (if using), cranberries, and chopped nuts to the skillet. Stir to combine. Season with cinnamon, cumin, salt, and pepper, and cook for an additional 3–5 minutes to heat through.
- Once the squash is done roasting, remove it from the oven and flip the halves over. Stuff each squash half with the prepared filling, pressing gently to pack it in.
- Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow the flavors to meld and the filling to warm through.
- Garnish with fresh herbs before serving.
Notes
- Substitute acorn squash with other varieties like butternut or delicata for a different texture and flavor.
- The filling can be prepared ahead of time and refrigerated for up to 2 days.
- Frozen spinach works well; just thaw and squeeze out excess moisture.
- Store leftovers in the refrigerator for up to 3-4 days, or freeze unbaked stuffed squash for up to 3 months.
Nutrition
- Serving Size: 1 squash half
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
