Stuffed Acorn Squash Food

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Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese


  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams


Stuffed Squash image

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper


  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.


Stuffed Acorn Squash image

Experience the delicious flavor of this Stuffed Acorn Squash. This Stuffed Acorn Squash includes stuffing mix, apples and raisins and other tasty fixin's.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 5

3 large acorn squash, cut in half
1/2 lb. Italian sausage
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped apple
1/2 cup raisins


  • Preheat oven to 350°F. Place squash, cut sides down, on foil-lined 15x10x1-inch baking pan; cover. Bake 30 minutes.
  • Meanwhile, remove casing from sausage. Crumble sausage into small skillet. Cook until no longer pink; drain.
  • Prepare Stuffing as directed on package, except decrease butter to 3 Tbsp. Add sausage, apple and raisins; mix lightly.
  • Turn squash over. Spoon 3/4 cup of the stuffing mixture into each squash half; cover with foil. Bake an additional 30 minutes or until squash is tender, removing foil for last 10 minutes of baking time.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 56 g, Fiber 5 g, Sugar 13 g, Protein 10 g


Stuffed roast squash image

Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious.

Provided by Jamie Oliver

Categories     Rice Recipes     Christmas     Fruit

Time 1h

Yield 4

Number Of Ingredients 5

4 acorn squash, or onion squash (600-800g)
1 large red onion
100 g mixed fruit and nuts
1 x 250 g packet of cooked mixed grains, such as spelt and wild rice
1 big bunch of fresh mint, (60g)


  • Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
  • Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
  • Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
  • Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
  • Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.

Nutrition Facts : Calories 321 calories, Fat 11.6 g fat, SaturatedFat 1.6 g saturated fat, Protein 8.8 g protein, Carbohydrate 46 g carbohydrate, Sugar 19.8 g sugar, Sodium 0.7 g salt, Fiber 5.6 g fibre


Stuffed Acorn Squash II image

Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.

Provided by Andytofu

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 2

Number Of Ingredients 9

1 halved lengthwise and seeded
salt and freshly ground black pepper to taste
cooking spray
¼ pound lean ground beef
¼ pound ground pork sausage
vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 ounces Cheddar cheese, cubed


  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
  • Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
  • Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
  • Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g


Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated


  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams


Stuffed Acorn Squash image

This is a great fall dish for two. It will warm you right up on a crisp fall evening. I serve with Recipe #190146 which you can find posted under my other recipes.

Provided by Mrs. Doeinck

Categories     Vegetable

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

1 acorn squash (size of a small honeydew)
6 ounces ground turkey
1/4 cup chopped celery
1/4 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon curry powder
1/2 cup unsweetened applesauce
1 slice raisin bread, cubed (SunMaid is good)


  • Preheat oven to 350°F and spray a 10x6 baking dish with nonstick cooking spray.
  • Cut the squash in half lengthwise. Remove and discard the seed. Place cut side down in prepared baking dish. Bake for 50 minutes.
  • Combine turkey, celery, and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
  • Add salt, cinnamon, and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce and the bread cubes.
  • Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.

Nutrition Facts : Calories 284.9, Fat 7.4, SaturatedFat 1.9, Cholesterol 58.7, Sodium 399.4, Carbohydrate 38.8, Fiber 5.3, Sugar 7.6, Protein 19.9


Stuffed Acorn Squash image

This delicious, vegan stuffed acorn squash features apple, cranberries, pecans and brown rice mixed with savory thyme and sage. Perfect for Thanksgiving, or anytime for a healthy, filling, plant-based meal.

Provided by Deryn Macey

Categories     Main Dish

Time 50m

Yield 4

Number Of Ingredients 10

2 acorn squash, cut in half from stem to tip, seeds removed
1 white onion
4 cloves garlic
1 cup chopped celery
1/2 tsp each thyme, rosemary and sage
1 small to medium-sized apple, peeled and chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup cooked brown rice
salt and pepper, to taste


  • Preheat the oven to 400 degrees F.
  • Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
  • Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
  • When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
  • Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
  • Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
  • Once the squash is cooked, remove from the oven and fill each half with the stuffing.
  • Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.

Nutrition Facts : ServingSize 1, Calories 336 calories, Sugar 21 g, Sodium 30 mg, Fat 10 g, Carbohydrate 64 g, Fiber 9 g, Protein 5 g


Bulgur-Stuffed Acorn Squash image

Stuffed acorn squash recipes are trending and for good reason, this vegetable is just begging to be stuffed. Here we filled it with hearty bulgur and carrots, but also included dried fruit and citrus to brighten things up.

Provided by BHG Test Kitchen

Time 55m

Number Of Ingredients 14

Nonstick cooking spray
2 1-1.5 pound acorn squash
1 tablespoon olive oil
1 tablespoon butter
0.5 cup chopped carrot
0.5 cup chopped celery
0.5 cup chopped onion
1.5 cup cooked bulgur
0.25 cup chopped dried tart red cherries
0.25 cup chopped fresh Italian parsley
0.5 teaspoon salt
0.5 teaspoon black pepper
1 orange
0.5 cup chopped toasted hazelnuts


  • Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender.
  • In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through.
  • Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley.
  • Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice.

Nutrition Facts : Calories 351 kcal, Carbohydrate 52 g, Cholesterol 8 mg, Protein 7 g, SaturatedFat 3 g, Sodium 349 mg, Sugar 11 g, Fat 16 g, ServingSize 4 squash halves plus 3 1/3 cups filling, UnsaturatedFat 12 g


Ground Beef Stuffed Acorn Squash image

This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

2 large acorn squash, halved and seeded
1 cup water
3/4 pound ground beef
1 celery rib, chopped
1 small onion, chopped
1 medium tart apple, chopped
1 cup cooked rice
1/4 cup sunflower kernels
1 teaspoon curry powder
1 egg, beaten
5 teaspoons brown sugar, divided
1-1/4 teaspoons salt, divided
4 teaspoons butter


  • Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 496 calories, Fat 20g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 886mg sodium, Carbohydrate 62g carbohydrate (18g sugars, Fiber 8g fiber), Protein 23g protein.


Tofu-Stuffed Acorn Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 small acorn squash, halved, stemmed and seeded
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/2-inch pieces
3 cloves garlic, minced
1 14-ounce package firm tofu, drained and coarsely crumbled
1 pint cherry tomatoes, halved
1 5-ounce package baby spinach (about 8 cups)
2 tablespoons shredded parmesan cheese
1 tablespoon fresh lemon juice
2 whole-wheat pitas, toasted and torn into 1-inch pieces


  • Put the squash in a large microwave-safe bowl. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
  • Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
  • Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash. Serve with the salad.

Nutrition Facts : Calories 396 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 491 milligrams, Carbohydrate 45 grams, Fiber 9 grams, Protein 18 grams


Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste


  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

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  • Cut 1 inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on the prepared sheet pan and set aside.
  • In a large saute pan set over medium heat, brown the ground pork until no longer pink, 5 to 6 minutes. Remove the meat from the pan, add the olive oil, and saute the onion, celery, and carrot until they begin to soften, 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano, salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid, and bake until the squash is tender, about 1 hour. Serve immediately.

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Calories 382 per serving


Estimated Reading Time 6 mins
  • Stuffing Stuffed Pumpkin. We often buy pumpkins and stuff them with candles, but have you ever eaten out of one? We hadn’t until we tried this amazing recipe—and let us tell you: We’ll think twice about throwing out our next jack-o’-lantern.
  • Mexican Quinoa Stuffed Butternut Squash. Quinoa, avocado, Greek yogurt, cheese… what’s not to love about this? Though it looks fancy, it’s insanely easy to make.
  • Caramelized Onion Apple Sausage Stuffed Acorn Squash. This Paleo- and Whole30-friendly recipe includes all of our favorite fall flavors but skips out on some of the more indulgent ingredients, like butter, maple, and bread.
  • Moroccan-Spiced Vegan Stuffed Squash. Budget recipes may not scream flavorful, but don’t let the descriptor fool you. This super-affordable recipe is stuffed, spiced, and sauced in all the right ways and will more than satisfy your taste buds.
  • Stuffed Butternut Squash With Quinoa, Cranberries, and Kale. This recipe is as pretty as a Christmas cookie but has way more health benefits.
  • Chicken Parmesan Zucchini Bites. We love fall—if you couldn’t tell—but stuffed squash doesn’t only work with fall flavors. This recipe skips the oh-so popular butternut and acorn squash and opts for the humble zucchini.
  • Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash. Don’t let the 20+ list of ingredients scare you. This recipe is primarily made up of spices (and some juices), with chicken, chipotle chilies, couscous, squash, and cheddar cheese starring as the leads.
  • Delicata Squash Salad Bowls. Why add squash to your salad when you can eat salad in a squash? We’re all about this edi-bowl squash recipe, which is as light as it filling and flavorful.
  • Leek and Mushroom Couscous Stuffed Squash. We love stuffing, but we couldn’t eat the butter-drenched bread dish every day. This recipe, however, takes some of the best stuffing flavors—pecans, celery, thyme, maple syrup—and mixes them with couscous, a lighter carb that’s equally as effective at binding together all of the deliciousness.
  • Bruschetta Hummus Stuffed Zucchini. These bruschetta hummus stuffed zucchini couldn’t be simpler. Start by roasting the squash until the flesh is soft enough to scoop out, spread dollops of hummus where the flesh used to be, top with the tomato mixture, sprinkle panko and basil across each boat, and roast again.

Stuffed acorn squash, with farro, sausage, and cheese, plus apples and dried cherries, is a delicious mix of sweet and savory. ... More Squash Recipes Butternut Squash …
Ratings 68
Calories 384 per serving
Category Main Dish
  • Carefully rim a tiny bit off the top and bottom of each squash to create a flat surface. Then cut each squash in half. Scrape out seeds and stringy bits. Rub inside and cut edges of squash with a tablespoon of olive oil. Sprinkle inside of squash with salt and pepper. Place cavity side down on prepared baking sheets. Bake for 40-50 minutes or until fork tender.
  • While the squash roasts, heat the teaspoon of olive oil in a large frying pan over medium-high heat. When the oil is shimmering and hot, add the sausage, onion, and celery and cook until sausage is cooked through, breaking the sausage up into crumbles as it cooks.
  • Add in farro, apples, cherries, sage, and garlic powder and cook until the apple softens and the rest of the mixture has heated through.

Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious …
Reviews 54
Category Entree
Cuisine American
Total Time 55 mins
  • Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half.
  • Place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on.
  • While the squash roasts, cook the ground beef by placing a medium-size non-stick pan over medium-high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon/spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine.

Bake the stuffed acorn squash for an additional 20 minutes, then serve. posted on November 14, 2020 in Egg Free Recipes , Gluten free Recipes , Holiday Recipes , Main Dish …
4.8/5 (12)
Total Time 1 hr 20 mins
Category Dinner, Main Course, Side Dish, Thanksgiving
Calories 402 per serving
  • Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
  • Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
  • While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
  • Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.

Dinner Ideas Holiday Recipes Nourishing Staples Real Food 101 Real Food Tips Stuffed Acorn Squash October 3, 2015. Welcome the fall and winter with this mild and …
5/5 (2)
Category Main Course
Cuisine American
Total Time 1 hr 10 mins
  • Place the halved acorn squashes flesh side up on a baking sheet, butter the flesh, and then salt and pepper the flesh. Roast in a 425 degree oven for 50 minutes.
  • While the squash is roasting, cook the filling (the filling only takes about 20 minutes to make so you can either make it ahead of time or make it a half hour into roasting the squash so they are done at the same time). Start by browning the ground beef. Make sure you season the beef with salt and pepper while it cooks. Set the beef aside. Leave the fat behind in the pan.
  • Melt a few TB of butter (or bacon grease makes this taste amazing!) in the pan and add the onion with a big pinch of sea salt. Saute for about 5 minutes.

Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. …
5/5 (18)
Total Time 1 hr 30 mins
Category Side Dish
Calories 567 per serving
  • Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.
  • Pulse carrots, celery, onion, and garlic in food processor until you have an even dice (or you can do this by hand). I prefer my veggies to be as small as the rice, so I just use the food processor. Add to the pork while its cooking. Stir to combine and continue cooking until the vegetables are tender and the pork is brown and crumbly.
  • Add white wine to hot pan and scrape the bottom to deglaze. Allow to cook for 1-2 minutes until wine reduces. Remove from heat.

Stuffed Acorn Squash is a perfect Fall recipe, and it also makes a gorgeous holiday side dish. The acorn squash is stuffed with a creamy spinach mixture made with Parmesan and cream cheese. This vegetarian and gluten-free recipe will become your new favorite Autumn comfort food!
4.9/5 (19)
Total Time 1 hr 10 mins
Category Side Dish
Calories 384 per serving

Stuffed acorn squash with sausage makes for a filling, nutritious, and delicious vegan main dish for the holidays or during fall. It’s like traditional holiday stuffing but taken up a notch! Roasted squash is best served with hearty, fall-themed sides, like mashed potatoes , cream of mushroom soup , more roasted vegetables , and salad .
Reviews 1
Category Mains
Cuisine American
Total Time 1 hr

Turkey Sausage-Stuffed Acorn Squash Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia. Go to Recipe. 3 / 11. Sausage-Stuffed Butternut Squash Load butternut squash shells with an Italian turkey sausage and squash mixture for …
Estimated Reading Time 3 mins

Spray a 9×13 baking dish with oil spray or brush with oil. Place the acorn squash in the baking dish and brush or spray the acorn squash with more olive oil. Add salt and pepper. Bake for 40 minutes to an hour depending on the size of the squash. Take squash out of the oven when it is fork tender.
Cuisine American
Category Main Course
Author Happy Food

This stuffed acorn squash is a warming dish and makes a delicious seasonal recipe. It can be stuffed with many different ingredients and you can easily customize it for each member of the family. Ingredients. Scale 1x 2x 3x. Roasted Squash: 3 acorn squash, halved; 3 Tbsp. olive oil; 2 Tbsp. pure maple syrup; 1/2 tsp. sea salt; 1/2 tsp. black pepper; Wild Rice: …
Servings 6
Estimated Reading Time 3 mins
Category Main Dish
Total Time 456153 hrs 56 mins

Substitutions for stuffed acorn squash: There are a lot of ways to customize this stuffed acorn squash! Meat– You can use ground beef, ground pork, sausage or ground chicken instead of turkey in this recipe if you’d like.We also have a Beef Stuffed Acorn Squash recipe.. Whole30/Paleo – simply omit the cheese. Mushrooms – If you don’t like mushrooms, omit them.
Ratings 73
Calories 399 per serving
Category Main Course

Stuffed Acorn Squash. 4 Servings. 1 hr. Jump to recipe. Simple Stuffed Acorn Squash is a staple recipe in our house in the fall and winter. Filled with a mix of spicy and sweet flavors in the stuffing and a savory flavor from the acorn squash. I never thought I would get Phillip to love this dish.
Servings 4
Total Time 1 hr

My favorite is recipes for stuffed acorn squash like this one. Check out this guide to learn how to cook acorn squash in different ways and the health benefits it has to offer, or just hit the “jump to recipe” button above to skip to the making this delicious and healthy holiday side dish for WW. (But pin it for later, lots of good info here!) Stuffed Acorn Squash Is Such A …
Servings 6
Total Time 1 hr 10 mins
Category Side Dish
Calories 243 per serving

Remove the squash from the oven and scoop out a little of the squash to make room for the filling. Make sure you leave at least a half inch shell all the way around the squash. You can add the squash to the filling or leave it out. Bake Stuffed Acorn Squash. Spoon the filling into each half of the acorn squash. It should be rounded over the top ...
5/5 (4)
Category Entree, Main Course, Main Dish, Side Dish
Servings 4
Calories 460 per serving

Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes. Set aside. Combine the quinoa and 1 cup of water in a small pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes. Remove the pot from the heat and let cool; then fluff the quinoa with a fork.
5/5 (2)
Total Time 35 mins
Estimated Reading Time 2 mins

Drain off any fat. Add garlic and Italian seasoning; cook and stir for 30 seconds. Reduce heat to medium. Mix in soup and lemon juice; cook, stirring occasionally, for 2 minutes. When squash is cooked, arrange cut side up in lightly greased 2 qt (1.9 L) baking dish. Spoon soup mixture into wells in squash halves, mounding if necessary.
5/5 (2)
Calories 510
Servings 2
Calories 510 per serving

Stuffed acorn squash. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. What goes well with acorn squash? Treat acorn squash just as you would stuffed peppers or stuffed zucchini. In other words: Have fun! Any combination of rice (or other whole grain ...
Cuisine American
Category Comfort Food, Dinner, Main Dish, Side Dish
Servings 6
Total Time 1 hr 15 mins

Quinoa-Stuffed Acorn Squash Recipe: How to Make It tip Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash. Bake until filling is heated through and squash is tender, 20-25 minutes.

30 Best Acorn Squash Recipes - How to Cook Acorn Squash best Roasted and Stuffed Acorn Squash. Filled with brown rice, ground beef, and black beans, this is a healthy dinner idea that won't leave you hungry. Get the recipe at The Cozy Apron. Recipe for Perfection. 12 of 30. Maple Butter Roasted Acorn Squash With Pecans.

Stuffed Acorn Squash with Ground Beef Recipes 106,147 Recipes. Last updated Jan 03, 2022. This search takes into account your taste preferences. 106,147 suggested recipes. Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale The Roasted Root. sea salt, ground nutmeg, Brussels sprouts, acorn squash, yellow onion and 6 more . Ground Beef & …

Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike. It's delicious stuffed, roasted, mashed, and puréed into soup. Enjoy these acorn squash recipes all through fall and winter.

The acorn squash is stuffed with ground sausage and apple, then baked in the oven. If you prefer, you can make this vegetarian by leaving out the meat. Tip: To make the squash stand upright, just cut off a slice from the bottom. Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.



Alex and I have made many acorn squash recipes. Stuffed acorn squash officially marks Fall cooking in my kitchen. This stuffed acorn squash recipe is surprisingly easy. Think sweet tender squash roasted in the oven while you quickly prep a delicious. This Stuffed Acorn Squash filled with Quinoa Stuffing makes a beautiful and filling vegan main course. So …

I cannot emphasize enough how much I love my Cook's Country Magazine subscription that I got as a Christmas gift. This week is my second video and blog recipe featured from this magazine.

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