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

Stuffed Acorn Squash

Stuffed Acorn Squash is a healthy side dish perfect for any holiday feast! This stuffing is vegetarian, but you can easily customize the ingredients to suit your taste. Your guests will be wowed by its attractive presentation and delicious flavors!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: stuffed acorn squash
Servings: 4 servings
Calories: 323kcal
Author: Cindy

Ingredients

  • 2 acorn squash medium size is ideal
  • 4 tablespoons olive oil divided

Stuffing

  • 1/2 cup celery chopped
  • 1/2 cup apple chopped
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1/2 tsp salt
  • 1 cup bread crumbs
  • 1/4 cup parmesan cheese grated or crumbled
  • salt and pepper to taste

Instructions

  • Preheat your oven to 375°F, placing the rack in the middle position. If your oven has a convection or forced air feature, turn it on. Line a baking sheet with parchment and set aside.
  • Slice 1/4 inch from the top and bottom of each squash so it sits flat. Then cut in half and scoop out the seeds using a spoon or melon baller. Brush with 1 tablespoon of olive oil and place on the prepared baking sheet. Bake for 30 minutes.
  • While the squash is baking, make the stuffing.
  • Set a large frying pan over medium heat. Add 1 tablespoon of olive oil along with the apple, celery, cranberries and thyme. Sauté for 5 minutes or until tender.
  • Add the salt, breadcrumbs, 1-2 tablespoons more oil, parmesan cheese and salt and pepper. Stir to combine.
  • Remove the squash from the oven. Spoon the stuffing into the squash so each one mounds 1 to 2 inches high.
  • Put the stuffed squash back in the oven. Bake for 15 minutes more until the stuffing is golden. Insert a skewer or fork into the thickest part of the squash to ensure it's tender. Serve warm.

Video

Notes

  • Squash: If you cannot find acorn squash, you can substitute butternut squash, dumpling squash, kabocha squash or even baby pumpkin. You may need to double the stuffing amount to accommodate larger cavities with other squash varieties.
  • Make Ahead: Squash still tastes good the day after, but tends to sag in shape. I recommend eating it the same day.

Nutrition

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 | Net Carbs: 32g