32+ Delicious Diabetic-Friendly Acorn Squash Recipes to Try Today

Acorn squash is a versatile and nutritious vegetable that fits perfectly into a diabetic-friendly diet.

With its mild sweetness and rich flavor, acorn squash can be incorporated into a variety of dishes, from savory sides to hearty mains and even comforting desserts.

It’s an excellent source of fiber, vitamins, and antioxidants, all of which can help manage blood sugar levels and support overall health.

If you’re looking for delicious, low-carb recipes that don’t compromise on flavor, you’ve come to the right place.

In this article, we’ve rounded up 32+ diabetic acorn squash recipes that are not only easy to prepare but also full of wholesome ingredients.

Whether you’re craving a roasted vegetable medley, a flavorful stuffed squash, or a savory stew, these recipes will help you enjoy the goodness of acorn squash while keeping your blood sugar levels in check.

Let’s dive into these delicious dishes!

32+ Delicious Diabetic-Friendly Acorn Squash Recipes to Try Today

Incorporating acorn squash into your diet is a simple and effective way to add flavor, nutrition, and variety to your meals while managing your diabetes.

With these 32+ diabetic-friendly recipes, you now have a wealth of creative ways to enjoy this nutritious vegetable, whether you’re in the mood for a quick side dish or a comforting main course.

The best part?

These recipes use natural, low-glycemic ingredients that won’t spike your blood sugar, making them perfect for anyone looking to maintain a healthy diet.

So, get ready to explore the endless possibilities with acorn squash—your taste buds will thank you, and your body will too!

Roasted Acorn Squash with Cinnamon and Nutmeg

This Roasted Acorn Squash with Cinnamon and Nutmeg recipe is a warm, comforting dish perfect for those managing their blood sugar levels. The natural sweetness of the acorn squash, combined with the aromatic spices, creates a flavorful experience without any added sugar, making it ideal for diabetics.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Drizzle olive oil over the squash halves, ensuring they are evenly coated.
4. Sprinkle cinnamon, nutmeg, salt, and pepper over the squash.
5. Place the squash halves, cut-side up, on a baking sheet lined with parchment paper.
6. Roast for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
7. Garnish with fresh parsley and serve warm.

Roasted acorn squash with cinnamon and nutmeg is a fantastic way to incorporate fall flavors into your diabetic meal plan. The gentle sweetness of the squash combined with the spices not only satisfies your cravings but also helps maintain healthy blood sugar levels. This recipe is a great alternative to sweeter, carb-heavy side dishes often associated with holiday meals, providing flavor without the spike in sugar.

Stuffed Acorn Squash with Quinoa and Veggies

Stuffed acorn squash with quinoa and vegetables offers a nutrient-dense meal that’s both satisfying and diabetic-friendly. Packed with fiber from the quinoa and antioxidants from the veggies, this dish provides a healthy, filling option that won’t disrupt your blood sugar.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup diced bell peppers
• 1/2 cup chopped red onion
• 1/2 cup chopped spinach
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp chopped fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil over the cut sides of the acorn squash halves, then season with salt and pepper.
3. Place the squash on a baking sheet, cut-side down, and roast for 25-30 minutes, or until tender.
4. While the squash is roasting, heat olive oil in a pan over medium heat. Add bell peppers, onion, and spinach. Sauté for 5-7 minutes, until softened.
5. Stir in the cooked quinoa and cumin. Cook for another 2-3 minutes to combine the flavors.
6. Once the squash is done, carefully scoop out a bit of the flesh to create space for the stuffing.
7. Stuff each squash half with the quinoa and vegetable mixture.
8. Garnish with fresh cilantro and serve.

Stuffed acorn squash is not only a great way to enjoy a low-calorie, high-fiber meal but also a perfect way to introduce more plant-based, nutrient-rich foods into your diet. Quinoa, a complete protein, adds fullness while keeping the blood sugar stable, and the addition of fresh vegetables makes this a well-rounded and satisfying dish. It’s ideal for anyone looking to create a hearty, diabetic-friendly dinner.

Acorn Squash and Chickpea Curry

This Acorn Squash and Chickpea Curry is a delicious, flavorful dish that provides a unique twist on traditional curry. The acorn squash adds a subtle sweetness, which balances the spices in the curry and makes for a comforting, healthy meal without spiking your blood sugar levels.

Ingredients:

• 2 acorn squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, sautéing for 3-4 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for an additional minute.
3. Add the diced acorn squash, chickpeas, and diced tomatoes to the pot. Stir well to combine.
4. Pour in the coconut milk, and add salt and pepper to taste. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the squash is tender.
5. Once the squash is cooked, stir gently, and adjust the seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This Acorn Squash and Chickpea Curry is a nourishing and satisfying dish that blends a variety of spices and flavors to create a warm, comforting meal. The combination of fiber-rich squash and protein-packed chickpeas makes it an excellent option for those managing diabetes. The curry spices, such as turmeric and cumin, not only add flavor but also provide anti-inflammatory benefits, supporting overall health while helping stabilize blood sugar levels.

Baked Acorn Squash with Garlic and Parmesan

This Baked Acorn Squash with Garlic and Parmesan recipe is a savory side dish that is perfect for a diabetic-friendly meal. The richness of garlic and the nutty taste of Parmesan perfectly complement the natural sweetness of acorn squash, providing a satisfying flavor profile without adding unnecessary sugar.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Drizzle olive oil over the cut sides of the squash and sprinkle with minced garlic, thyme, salt, and pepper.
4. Place the squash halves on a baking sheet, cut-side up, and roast for 30 minutes.
5. After 30 minutes, remove the squash from the oven, sprinkle Parmesan cheese over the cut sides, and return to the oven.
6. Continue baking for an additional 10-15 minutes, until the squash is tender and the cheese is golden and bubbly.
7. Serve warm, garnished with fresh thyme if desired.

Baked acorn squash with garlic and Parmesan is a savory, flavorful way to enjoy this nutrient-packed vegetable. The garlic infuses the squash with depth, while the Parmesan adds a rich, umami element. This dish is an excellent low-carb option that works well as a side dish or even a main course for a diabetic-friendly meal. It’s both indulgent and health-conscious, making it a perfect choice for anyone watching their blood sugar levels.

Acorn Squash and Lentil Salad

This Acorn Squash and Lentil Salad is a vibrant, hearty dish that’s perfect for those with diabetes looking to enjoy a nutritious and filling meal. The combination of roasted squash and protein-rich lentils creates a well-balanced salad that’s not only satisfying but also low in glycemic index, making it great for managing blood sugar levels.

Ingredients:

• 2 acorn squash, peeled and cubed
• 1 cup cooked lentils
• 1/4 cup red onion, finely diced
• 1/2 cup pomegranate seeds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed acorn squash with 1 tbsp olive oil, cumin, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a large bowl, combine the cooked lentils, red onion, and pomegranate seeds.
4. Once the squash is roasted, add it to the bowl with the lentils and toss gently to combine.
5. Drizzle the salad with balsamic vinegar and the remaining 1 tbsp olive oil, then toss again.
6. Garnish with fresh parsley and serve warm or at room temperature.

This Acorn Squash and Lentil Salad is a nutritious, filling meal that is packed with fiber, protein, and antioxidants. The sweetness of the acorn squash pairs beautifully with the nutty lentils and the tartness of the pomegranate seeds, creating a complex flavor profile that is both satisfying and diabetic-friendly. With its high fiber content and low glycemic index, this salad helps manage blood sugar levels while providing long-lasting energy throughout the day.

Acorn Squash Soup with Ginger and Coconut Milk

This Acorn Squash Soup with Ginger and Coconut Milk is a creamy, comforting dish that’s perfect for colder months or when you’re craving something light yet satisfying. The addition of fresh ginger and coconut milk adds depth and warmth, while the smooth texture of the squash makes it a silky-smooth, diabetic-friendly soup option.

Ingredients:

• 2 acorn squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk (unsweetened)
• 4 cups low-sodium vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the cubed acorn squash and vegetable broth. Bring the mixture to a simmer and cook for 20-25 minutes, or until the squash is tender.
4. Once the squash is soft, use an immersion blender or transfer the soup to a regular blender to puree until smooth.
5. Return the soup to the pot, then stir in the coconut milk. Season with salt and pepper to taste, and heat over low heat for another 5-10 minutes.
6. Garnish with fresh cilantro and serve warm.

Acorn squash soup with ginger and coconut milk is the perfect example of how simple ingredients can come together to create a flavorful, nutritious dish. The natural sweetness of the acorn squash is balanced by the warmth of the ginger and the creaminess of the coconut milk, making this soup a delicious yet diabetic-friendly comfort food. It’s a great way to enjoy a filling, low-carb meal that will keep your blood sugar steady while delighting your taste buds.

Acorn Squash and Turkey Meatballs

This Acorn Squash and Turkey Meatballs recipe brings together the richness of lean turkey and the natural sweetness of acorn squash. The combination creates a wholesome meal that is low in carbs and full of protein, making it an excellent choice for diabetics looking to enjoy a satisfying, blood sugar-friendly dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 lb ground turkey
• 1/4 cup breadcrumbs (preferably whole-wheat)
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground sage
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over the cut sides of the acorn squash, season with salt and pepper, and place on a baking sheet. Roast for 35-40 minutes, until the squash is tender.
3. While the squash is roasting, combine the ground turkey, breadcrumbs, egg, garlic powder, onion powder, ground sage, salt, and pepper in a bowl. Mix well and form into 12 meatballs.
4. Heat a large skillet over medium heat and cook the meatballs in batches, browning them on all sides, about 6-8 minutes.
5. Once the meatballs are browned, add chicken broth to the skillet and simmer for 5-10 minutes, until the meatballs are fully cooked.
6. Once the squash is done roasting, scoop out a small portion of the flesh to make room for the meatballs.
7. Stuff each acorn squash half with 3-4 turkey meatballs, spooning some of the pan juices over the top.
8. Serve warm.

This Acorn Squash and Turkey Meatballs recipe is a protein-packed meal that combines lean turkey with fiber-rich acorn squash. The turkey meatballs add richness and depth, while the squash serves as a healthy base that complements the dish without raising blood sugar. The whole family can enjoy this hearty, nutritious meal that is diabetic-friendly and full of flavor.

Grilled Acorn Squash with Lemon and Olive Oil

Grilled Acorn Squash with Lemon and Olive Oil is a simple yet delicious way to enjoy this seasonal vegetable while keeping things light and healthy. The smoky flavor from grilling, paired with the brightness of lemon and the richness of olive oil, creates a refreshing dish that works well as a side or a main course.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium heat.
2. Drizzle the acorn squash halves with olive oil and sprinkle with dried oregano, salt, and pepper.
3. Place the squash halves, cut-side down, on the grill. Grill for 10-12 minutes until grill marks appear and the squash is tender.
4. Flip the squash over and grill for an additional 5-7 minutes.
5. Once the squash is tender and charred, remove it from the grill and drizzle with lemon juice.
6. Garnish with fresh parsley and serve warm.

Grilled acorn squash with lemon and olive oil is a fresh and light option for anyone looking to reduce their carbohydrate intake. The smoky flavor from the grill adds depth, while the lemon brightens the dish and enhances the natural sweetness of the squash. This simple recipe is perfect for those on a diabetic meal plan and can be enjoyed as a side dish or even as a standalone meal when paired with a protein source.

Acorn Squash and Kale Sauté

This Acorn Squash and Kale Sauté is a vibrant, nutrient-packed dish that combines the sweetness of roasted acorn squash with the earthy flavor of sautéed kale. The addition of garlic and a touch of balsamic vinegar creates a savory, tangy balance that makes this dish a great option for diabetics seeking a light yet satisfying meal.

Ingredients:

• 2 acorn squash, peeled and cubed
• 2 cups kale, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Crumbled feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed acorn squash with 1 tbsp olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the chopped kale to the skillet and sauté for 3-5 minutes, until wilted.
5. Once the squash is roasted, add it to the skillet with the kale. Stir in the balsamic vinegar and cook for an additional 2-3 minutes to combine the flavors.
6. Garnish with crumbled feta cheese, if desired, and serve warm.

Acorn squash and kale sauté is a quick and easy diabetic-friendly meal that’s full of flavor and nutrients. The combination of fiber from the squash and greens, along with the antioxidants from kale, creates a dish that supports healthy blood sugar levels. The balsamic vinegar adds a tangy depth, while the feta cheese provides a creamy finish, making this meal both nourishing and satisfying.

Acorn Squash Stuffed with Quinoa and Black Beans

This Acorn Squash Stuffed with Quinoa and Black Beans is a hearty, nutrient-dense dish that is both diabetic-friendly and delicious. The combination of protein-rich quinoa, fiber-packed black beans, and the natural sweetness of acorn squash makes for a satisfying meal that’s low in glycemic index and high in flavor.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over the cut sides of the acorn squash, season with salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, until the squash is tender.
3. While the squash is roasting, prepare the filling by combining cooked quinoa, black beans, diced tomatoes, red onion, cumin, chili powder, salt, and pepper in a bowl. Mix well.
4. Once the squash is tender, remove from the oven and stuff each half with the quinoa and black bean mixture.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through.
6. Garnish with fresh cilantro before serving.

Acorn squash stuffed with quinoa and black beans offers a delightful combination of textures and flavors. The quinoa provides a protein boost, while the black beans add fiber and richness. This meal is perfect for those following a diabetic meal plan, as it helps stabilize blood sugar levels with its balanced nutrient profile. This dish is also easily customizable, allowing for additional vegetables or spices based on your preferences.

Acorn Squash with Almond Butter and Cinnamon

Acorn Squash with Almond Butter and Cinnamon is a simple yet deliciously comforting dish. The natural sweetness of the acorn squash is enhanced by the richness of almond butter and the warm spice of cinnamon, creating a healthy treat that fits perfectly into a diabetic diet.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp almond butter (unsweetened)
• 1/2 tsp cinnamon
• 1 tbsp honey (optional)
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil or melted butter over the cut sides of the acorn squash, and season with salt. Place on a baking sheet and roast for 35-40 minutes until tender.
3. While the squash is roasting, mix the almond butter, cinnamon, and honey (if using) in a small bowl until smooth.
4. Once the squash is roasted, remove it from the oven and spoon the almond butter mixture into the center of each squash half.
5. Return the squash to the oven for an additional 5-7 minutes to warm the almond butter mixture.
6. Serve warm, garnished with a sprinkle of cinnamon if desired.

Acorn squash with almond butter and cinnamon is a simple, sweet dish that offers a nutritious, low-glycemic option for diabetics. The almond butter provides healthy fats and protein, while the cinnamon adds a flavorful spice that may help regulate blood sugar levels. This dish can serve as a warm side or a satisfying snack, and the honey is optional, allowing you to control the sweetness without spiking blood sugar levels.

Roasted Acorn Squash with Tahini Dressing

Roasted Acorn Squash with Tahini Dressing is a savory-sweet dish that brings together the earthiness of roasted squash with the rich, nutty flavor of tahini. This diabetic-friendly meal is full of healthy fats, fiber, and antioxidants, making it a perfect option for a balanced, low-carb diet.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp warm water (to thin the dressing)
• 1 garlic clove, minced
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
3. While the squash is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, warm water, and minced garlic. Add more water as needed to reach a smooth, pourable consistency.
4. Once the squash is done roasting, flip it over and drizzle with the tahini dressing.
5. Garnish with fresh parsley and serve warm.

Roasted acorn squash with tahini dressing is a flavorful and nourishing dish that balances savory, sweet, and nutty flavors. The tahini dressing adds a creamy texture while offering healthy fats and protein, making it an ideal option for those managing their blood sugar. This dish is simple to prepare and works well as a side dish or a light main course. The addition of lemon juice and garlic gives it a refreshing, zesty finish that perfectly complements the richness of the squash.

Spicy Acorn Squash and Lentil Curry

Spicy Acorn Squash and Lentil Curry is a comforting, warming dish that combines the natural sweetness of acorn squash with the richness of lentils and the bold flavors of curry. This recipe is ideal for those with diabetes, as it’s high in fiber and packed with plant-based protein, helping to stabilize blood sugar levels.

Ingredients:

• 2 acorn squash, peeled and cubed
• 1 cup dry lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 3-4 minutes until fragrant and softened.
2. Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes to release the flavors of the spices.
3. Add the cubed acorn squash, diced tomatoes, lentils, and vegetable broth to the pot. Stir well to combine, then bring to a boil.
4. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils and squash are tender and the curry has thickened.
5. Serve warm, garnished with fresh cilantro.

Spicy Acorn Squash and Lentil Curry is a hearty and nutritious meal that’s packed with fiber and plant-based protein. The lentils and acorn squash make for a satisfying, low-glycemic meal that won’t cause blood sugar spikes. The combination of spices adds depth and warmth to the dish, making it a perfect option for cooler months or when you need a comforting, diabetic-friendly dinner.

Acorn Squash and Cauliflower Mash

Acorn Squash and Cauliflower Mash is a smooth, creamy, and nutritious alternative to traditional mashed potatoes. This diabetic-friendly dish blends the sweetness of acorn squash with the mild flavor of cauliflower, creating a low-carb, high-fiber side dish that’s perfect for any meal.

Ingredients:

• 1 acorn squash, peeled and cubed
• 1 head cauliflower, chopped into florets
• 1 tbsp olive oil
• 1/4 cup low-sodium vegetable broth
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp unsweetened almond milk (or more for desired consistency)
• Fresh parsley for garnish

Instructions:

1. Steam the acorn squash cubes and cauliflower florets together for about 15-20 minutes, or until both are tender.
2. Drain any excess water and transfer the squash and cauliflower to a large mixing bowl.
3. Add olive oil, vegetable broth, garlic powder, salt, and pepper, and mash the vegetables with a potato masher or use an immersion blender for a smoother texture.
4. Stir in almond milk to reach your desired consistency. Adjust seasoning to taste.
5. Serve warm, garnished with fresh parsley.

Acorn Squash and Cauliflower Mash is a fantastic low-carb alternative to mashed potatoes. The combination of cauliflower’s neutral taste and acorn squash’s natural sweetness creates a creamy, flavorful side dish that’s ideal for diabetic diets. It’s rich in fiber, which helps manage blood sugar levels, while the addition of garlic powder and almond milk adds a creamy texture and subtle flavor, making it a great accompaniment to any meal.

Acorn Squash Salad with Pomegranate and Walnuts

Acorn Squash Salad with Pomegranate and Walnuts is a refreshing, vibrant dish that pairs the earthy sweetness of roasted acorn squash with the crunchy texture of walnuts and the burst of tart pomegranate seeds. This salad is rich in healthy fats, fiber, and antioxidants, making it a perfect diabetic-friendly meal.

Ingredients:

• 1 acorn squash, peeled, cubed, and roasted
• 1/2 cup walnuts, toasted
• 1/4 cup pomegranate seeds
• 4 cups mixed greens (such as spinach and arugula)
• 1/4 cup feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the acorn squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
2. While the squash is roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly golden.
3. In a large bowl, combine the mixed greens, roasted acorn squash, toasted walnuts, pomegranate seeds, and feta cheese (if using).
4. Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
5. Serve immediately as a side or light main course.

Acorn Squash Salad with Pomegranate and Walnuts is a fresh, colorful dish that’s as delicious as it is nutritious. The roasted acorn squash provides natural sweetness, while the walnuts offer heart-healthy fats, and the pomegranate seeds add a burst of tartness. This salad is low in carbohydrates and high in fiber, making it a great option for managing blood sugar levels, and it’s perfect as a side dish or a light meal on its own.

Maple-Glazed Acorn Squash with Cinnamon and Pecans

Maple-Glazed Acorn Squash with Cinnamon and Pecans is a warm, comforting dish that combines the rich flavors of roasted acorn squash with the sweetness of maple syrup, the warmth of cinnamon, and the crunch of toasted pecans. This diabetic-friendly recipe offers a balance of natural sweetness and healthy fats, making it a perfect fall or winter side dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp pure maple syrup (unsweetened)
• 1/2 tsp cinnamon
• 1/4 cup pecans, chopped
• 1 tbsp fresh thyme, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet.
2. Roast the squash for 35-40 minutes, or until tender and easily pierced with a fork.
3. While the squash is roasting, heat maple syrup and cinnamon in a small saucepan over low heat for 2-3 minutes, stirring until the mixture is warm and well-combined.
4. Once the squash is cooked, flip the halves over and drizzle the maple-cinnamon glaze over the flesh.
5. Sprinkle chopped pecans on top of the squash, and return to the oven for another 5 minutes to toast the pecans and allow the glaze to set.
6. Garnish with fresh thyme if desired and serve warm.

Maple-Glazed Acorn Squash with Cinnamon and Pecans is a beautifully balanced dish that combines the sweetness of maple syrup with the warmth of cinnamon, while the pecans add both flavor and a crunchy texture. This diabetic-friendly recipe uses a small amount of maple syrup to provide just the right amount of sweetness, without causing a spike in blood sugar. The healthy fats from the pecans make this dish a satisfying and nourishing addition to any meal.

Acorn Squash and Spinach Stuffed Portobello Mushrooms

Acorn Squash and Spinach Stuffed Portobello Mushrooms are a creative and flavorful dish that combines roasted acorn squash with sautéed spinach, creating a nutrient-packed filling for large, meaty Portobello mushrooms. This recipe is low in carbs and high in fiber, making it a perfect diabetic-friendly meal or appetizer.

Ingredients:

• 2 acorn squash, peeled, cubed, and roasted
• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil, divided
• 2 cups fresh spinach, chopped
• 1/4 cup feta cheese (optional)
• Salt and pepper to taste
• 1 tbsp garlic, minced
• 1 tsp dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the acorn squash cubes with 1 tbsp olive oil and season with salt and pepper. Roast for 30-35 minutes, or until tender.
2. While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and sauté for 3-4 minutes, until wilted. Remove from heat and set aside.
4. Once the squash is roasted, mash it lightly with a fork. Combine it with the sautéed spinach, feta cheese (if using), oregano, salt, and pepper.
5. Stuff each Portobello mushroom cap with the squash-spinach mixture, pressing down gently to pack the filling.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender.
7. Serve warm as a side dish or a main course.

Acorn Squash and Spinach Stuffed Portobello Mushrooms are a delicious and savory option for anyone looking for a healthy, low-carb meal. The roasted acorn squash adds a touch of sweetness that complements the earthiness of the mushrooms, while the spinach provides fiber and iron. This dish is filling and satisfying, making it an excellent choice for diabetics looking for a hearty yet nutritious meal.

Acorn Squash and Eggplant Stir-Fry

Acorn Squash and Eggplant Stir-Fry is a flavorful, vegetable-packed dish that combines the sweetness of roasted acorn squash with the tender texture of eggplant. Stir-fried with a mix of garlic, ginger, and soy sauce, this dish is low in carbs and provides a great source of fiber, making it ideal for those with diabetes.

Ingredients:

• 2 acorn squash, peeled and cubed
• 1 eggplant, cut into cubes
• 1 tbsp olive oil
• 2 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until tender.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the cubed eggplant and cook for 5-7 minutes until softened and golden brown.
3. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, and red pepper flakes (if using), and cook for another 3-4 minutes.
5. Once the acorn squash is roasted, add it to the skillet with the eggplant. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
6. Garnish with sesame seeds and fresh cilantro before serving.

Acorn Squash and Eggplant Stir-Fry is a vibrant, flavorful dish that offers a satisfying combination of textures. The roasted acorn squash provides natural sweetness, while the eggplant soaks up the savory flavors of soy sauce and sesame oil. This diabetic-friendly dish is rich in fiber, antioxidants, and healthy fats, making it a perfect choice for maintaining balanced blood sugar levels. It works wonderfully as a side dish or light main course.

Acorn Squash and Chickpea Salad

Acorn Squash and Chickpea Salad is a fresh, light dish that combines roasted acorn squash with protein-packed chickpeas, creating a filling and nutritious salad. The addition of olive oil, lemon, and herbs gives it a tangy, Mediterranean-inspired flavor while providing a good balance of fiber, healthy fats, and protein, making it perfect for a diabetic-friendly meal.

Ingredients:

• 2 acorn squash, peeled, cubed, and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup feta cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the cubed acorn squash with 1 tbsp olive oil, salt, and pepper, and roast for 30-35 minutes until tender and lightly browned.
2. In a large bowl, combine the roasted acorn squash, chickpeas, mixed greens, and red onion.
3. In a small bowl, whisk together the lemon juice, cumin, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
4. Garnish with fresh parsley and feta cheese (if using), and serve immediately.

Acorn Squash and Chickpea Salad is a refreshing, nutritious dish that’s perfect for a light lunch or as a side to a larger meal. The roasted squash adds sweetness and depth, while the chickpeas contribute a hearty, protein-rich element to the salad. The combination of fiber from the squash and chickpeas and healthy fats from olive oil and feta helps keep blood sugar levels stable. This salad is a great addition to any diabetic meal plan.

Roasted Acorn Squash and Brussels Sprout Medley

Roasted Acorn Squash and Brussels Sprout Medley is a savory, roasted vegetable dish that pairs the natural sweetness of acorn squash with the earthy, slightly bitter flavor of Brussels sprouts. The dish is enhanced with a balsamic glaze, which gives it a tangy finish, making it a perfect side for any diabetic-friendly meal.

Ingredients:

• 2 acorn squash, peeled, cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• 1 tsp fresh thyme or rosemary (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed acorn squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the vegetables for 25-30 minutes, or until the squash is tender and the Brussels sprouts are golden brown.
3. While the vegetables are roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened.
4. Drizzle the balsamic glaze over the roasted vegetables, and sprinkle with fresh thyme or rosemary.
5. Serve warm as a side dish.

Roasted Acorn Squash and Brussels Sprout Medley is a wonderfully balanced dish that combines the sweetness of acorn squash with the savory, caramelized flavor of Brussels sprouts. The balsamic glaze adds a hint of tang and richness, while the vegetables’ high fiber content helps regulate blood sugar. This diabetic-friendly recipe is perfect for a holiday meal or any time you need a delicious, hearty side dish.

Acorn Squash and Quinoa Stuffed Peppers

Acorn Squash and Quinoa Stuffed Peppers are a nutritious and colorful dish that combines roasted acorn squash with quinoa, making a high-fiber, protein-rich filling. Stuffed inside bell peppers and baked to perfection, this dish offers a satisfying, diabetic-friendly meal that’s both comforting and delicious.

Ingredients:

• 2 acorn squash, peeled, cubed, and roasted
• 1 cup quinoa, cooked
• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup black beans, rinsed and drained
• 1/4 cup cilantro, chopped
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup low-fat shredded cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Roast the acorn squash cubes with olive oil, salt, and pepper for 30-35 minutes, until tender and lightly browned.
2. While the squash is roasting, cook the quinoa according to package instructions.
3. In a large bowl, combine the roasted acorn squash, cooked quinoa, black beans, cilantro, cumin, paprika, salt, and pepper.
4. Stuff the mixture into the hollowed-out bell peppers, pressing the filling down gently.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
6. If desired, sprinkle shredded cheese on top of each pepper during the last 5 minutes of baking.
7. Serve warm, garnished with additional cilantro if desired.

Acorn Squash and Quinoa Stuffed Peppers offer a nutrient-packed, low-carb meal that is ideal for those with diabetes. The combination of quinoa’s protein and the acorn squash’s fiber helps keep blood sugar levels stable, while the spices give the dish depth of flavor. This dish is both filling and healthy, making it a great option for dinner or meal prep.

Note: More recipes are coming soon!