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!


Calories: 323kcal, Carbohydrates: 36g, Protein: 7g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 6mg, Sodium: 624mg, Potassium: 116mg, Fiber: 4g, Sugar: 15g, Vitamin A: 100IU, Vitamin C: 5mg, Calcium: 150mg, Iron: 2mg
Author: Cindy
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