This post may contain affiliate links. Please read the disclosure policy.

Stuffed Squash is a festive and colorful addition to any holiday party! The sumptuous stuffing and squash flavors are irresistible together, and the presentation is amazing.

This Stuffed Squash recipe is easy, attractive and so tasty

For this recipe, you can make the stuffing while the squash bakes in the oven… Any size acorn squash will do, although smaller ones can be easier to handle. You can also use baby pumpkins or other squash if you prefer.

Watch our video tutorial to see how to make it:

This Stuffed Squash recipe is easy, attractive and so tasty
5 from 1 vote

Stuffed Acorn Squash

Acorn squash baked with a festive stuffing
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4 servings


  • 2 acorn squash
  • 4 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 cup celery, chopped
  • 1/2 cup apple, chopped
  • 1/2 cup dried cranberries
  • 1/2 tsp salt
  • 1 cup bread crumbs
  • 1/4 cup parmesan cheese, grated or crumbled
  • salt and pepper to taste


  • Preheat your oven to 350°F. Set aside a baking sheet.
  • Slice 1/4 inch from the top and bottom of each squash so it sits flat. Then cut in half and remove seeds.
  • Brush with 1 tablespoon of olive oil, and bake for 30 minutes. Meanwhile, make the stuffing.
  • Set a large frying pan over medium heat. Add a tablespoon of oil along with apple, celery, cranberries and thyme. Fry 5 min.
  • Add the salt, bread crumbs, 1-2 tbsp more oil, parmesan cheese and salt and pepper. Stir to blend evenly.
  • Add stuffing to squash halves using a spoon. Bake for 15 more minutes. Serve and enjoy!
Nutrition Facts
Stuffed Acorn Squash
Amount Per Serving
Calories 323 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 6mg2%
Sodium 624mg26%
Potassium 116mg3%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 15g17%
Protein 7g14%
Vitamin A 100IU2%
Vitamin C 5mg6%
Calcium 150mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Did you make this recipe? Leave a comment below!