30+ Healthy January Stuffed Squash Recipes for Perfect Winter Meal

As the winter chill sets in and the new year unfolds, there’s no better time to embrace the warmth and heartiness of seasonal squash.

January is the perfect month to indulge in these vibrant, versatile vegetables, which come in a variety of flavors, from the sweet delicata to the rich acorn and earthy butternut.

Stuffed squash recipes offer an incredible way to elevate these humble vegetables into satisfying meals, filled with nourishing ingredients like grains, proteins, vegetables, and herbs.

Whether you’re seeking a comforting vegetarian dish, a hearty meat-based meal, or something in between, stuffed squash is an ideal solution for both weeknight dinners and special occasions.

In this roundup, we’ll explore over 30 delectable stuffed squash recipes that are perfect for the cozy month of January.

From roasted acorn squash filled with quinoa and cranberries to rich butternut squash stuffed with lentils and roasted garlic, these recipes offer a mix of savory and sweet, and will fill your kitchen with delicious aromas.

So grab your favorite winter squash and start cooking your way through this list of stuffed squash recipes that promise to warm you up all season long!

30+ Healthy January Stuffed Squash Recipes for Perfect Winter Meal

Whether you’re looking to boost your winter meals with plant-based options or searching for a hearty, protein-packed dish, stuffed squash is the answer.

With its versatility and ability to pair well with so many ingredients, squash can be transformed into endless flavor combinations that fit any taste preference or dietary need.

These 30+ January stuffed squash recipes bring together the best of the season, showcasing the rich, comforting flavors that make this time of year so special.

As you experiment with these dishes, don’t be afraid to get creative and add your own twist to each recipe.

January is all about nourishment, warmth, and indulging in hearty meals that support your wellness goals for the new year. Enjoy!

Stuffed Butternut Squash with Quinoa and Cranberries

This stuffed butternut squash is the perfect dish to celebrate the flavors of January, combining roasted squash with the nutty flavor of quinoa and the sweetness of dried cranberries. It’s a filling yet light option that brings together textures and colors for a visually appealing and hearty meal.

Ingredients:

• 2 medium butternut squashes
• 1 cup quinoa
• 1 ½ cups vegetable broth (or water)
• 1 cup dried cranberries
• ½ cup chopped pecans
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the butternut squashes in half lengthwise and scoop out the seeds. Place them on a baking sheet and roast for about 40 minutes, or until the flesh is tender.
2. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked.
3. In a skillet, sauté the onion and garlic in a little olive oil over medium heat until softened, about 5 minutes. Add the cinnamon, ginger, salt, and pepper. Stir in the cranberries and pecans, then combine with the cooked quinoa.
4. Once the squash is roasted, remove it from the oven. Spoon the quinoa mixture into the squash halves, filling them completely.
5. Return the stuffed squash to the oven for an additional 10-15 minutes, allowing the flavors to meld and the top to crisp slightly.
6. Garnish with fresh parsley before serving.

This stuffed butternut squash with quinoa and cranberries offers a delightful combination of savory, sweet, and nutty flavors. It makes for a well-rounded meal, perfect for a winter evening when you’re craving something hearty but healthy. The combination of quinoa and cranberries not only adds texture but also brings a bit of brightness and festive color to the dish.

Sausage and Apple Stuffed Acorn Squash

This sausage and apple stuffed acorn squash recipe captures the essence of January comfort food, featuring a savory filling of sausage, apples, and spices, all nestled inside the tender flesh of acorn squash. It’s a perfect balance of hearty and sweet, ideal for winter meals.

Ingredients:

• 2 medium acorn squashes
• 1 pound ground sausage (Italian or breakfast sausage)
• 1 large apple, peeled, cored, and chopped
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• ½ teaspoon ground thyme
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the acorn squashes in half and scoop out the seeds. Place them on a baking sheet, cut side down, and roast for 30-40 minutes until the squash is tender.
2. In a large skillet, cook the ground sausage over medium heat, breaking it apart as it cooks. Once browned, remove any excess fat.
3. Add the chopped apple, onion, and garlic to the skillet, and sauté for another 5-7 minutes, until the apple softens and the onion becomes translucent.
4. Stir in the sage, thyme, cinnamon, salt, and pepper. Then add the breadcrumbs and cook for a few more minutes to combine the flavors and thicken the mixture slightly.
5. Once the acorn squash halves are roasted and tender, remove them from the oven. Spoon the sausage and apple mixture into the hollow centers of each squash half.
6. Return the stuffed squash to the oven for another 10 minutes to allow the filling to set and lightly brown.
7. Garnish with fresh parsley before serving.

This sausage and apple stuffed acorn squash is a comforting and satisfying dish that combines the rich, savory flavors of sausage with the subtle sweetness of apples. The combination of cinnamon and sage evokes the warmth of winter, making it the perfect dish for January meals. This recipe is also a great way to incorporate seasonal produce into a cozy, well-balanced dinner.

Vegan Stuffed Delicata Squash with Lentils and Spinach

This vegan stuffed delicata squash is a nourishing and colorful dish, perfect for January’s chillier weather. The combination of lentils, spinach, and warm spices fills the squash with protein and fiber, while the sweetness of the delicata squash adds a unique contrast. It’s a comforting, plant-based meal that’s both filling and nutritious.

Ingredients:

• 2 medium delicata squashes
• 1 cup cooked green or brown lentils
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• Salt and pepper to taste
• ½ cup coconut milk (optional for creaminess)
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the delicata squashes in half lengthwise and scoop out the seeds. Place them cut side down on a baking sheet and roast for 30-35 minutes until the flesh is tender.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cumin, turmeric, salt, and pepper, and cook for another 2 minutes to toast the spices.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cooked lentils and coconut milk, if using, for a creamier texture. Heat the mixture through, then remove from the heat.
5. Once the delicata squash halves are roasted and tender, remove them from the oven and spoon the lentil and spinach mixture into the hollow centers of each squash.
6. Return the stuffed squash to the oven for an additional 10 minutes to allow the flavors to blend.
7. Garnish with fresh cilantro before serving.

This vegan stuffed delicata squash is not only hearty and healthy but also full of vibrant flavors that celebrate the season’s best produce. The lentils provide a great source of plant-based protein, while the coconut milk adds a touch of creaminess. The sweetness of the delicata squash pairs beautifully with the earthy spices and greens, making it a satisfying and balanced meal for a January dinner.

Stuffed Spaghetti Squash with Black Beans and Corn

This stuffed spaghetti squash is a vibrant, hearty dish that combines the naturally sweet squash with savory black beans, corn, and warm spices. The result is a satisfying, healthy meal that’s perfect for chilly January evenings, offering a perfect balance of flavors and textures.

Ingredients:

• 2 medium spaghetti squashes
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• ½ cup shredded cheese (optional, for non-vegan version)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Place them on a baking sheet, cut side down, and roast for about 40 minutes or until the flesh is tender and can be easily scraped into strands with a fork.
2. While the squash is roasting, heat a bit of olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 5 minutes or until soft and fragrant.
3. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes until heated through and the flavors meld together.
4. Once the spaghetti squash halves are roasted, remove them from the oven. Using a fork, gently scrape the flesh to create spaghetti-like strands.
5. Spoon the black bean and corn mixture into the squash halves, filling them up completely. If using cheese, sprinkle it on top and return to the oven for an additional 5-10 minutes to melt the cheese.
6. Garnish with fresh cilantro before serving.

This stuffed spaghetti squash with black beans and corn is a satisfying, nutritious dish that brings together the best of winter vegetables and hearty beans. The spaghetti squash acts as a healthy, low-calorie base, while the black beans and corn add richness and flavor. It’s an easy-to-make, full-flavored meal that will warm you up on a cold January day.

Stuffed Kabocha Squash with Rice and Mushrooms

Kabocha squash, known for its rich, sweet flesh, pairs beautifully with a savory mixture of rice and mushrooms in this cozy stuffed squash recipe. The earthy flavors of the mushrooms combined with the tender rice make this dish a wonderful option for a filling, hearty meal in the middle of January.

Ingredients:

• 2 medium kabocha squashes
• 1 cup cooked brown rice
• 1 ½ cups sliced mushrooms (cremini or button mushrooms work well)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• ½ cup vegetable broth
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the kabocha squashes in half and scoop out the seeds. Place the squash halves on a baking sheet and roast for 40 minutes or until the flesh is fork-tender.
2. While the squash is roasting, heat some olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 7 minutes.
4. Stir in the cooked brown rice, soy sauce, thyme, salt, and pepper. Add the vegetable broth and let it simmer for 5-7 minutes until everything is well-combined and the rice is warmed through.
5. Once the kabocha squash halves are roasted, remove them from the oven. Use a fork to scrape the flesh of the squash slightly to make room for the filling.
6. Stuff the squash halves with the rice and mushroom mixture. Return them to the oven for another 10-15 minutes to allow the flavors to meld together.
7. Garnish with fresh thyme or parsley before serving.

This stuffed kabocha squash with rice and mushrooms is the perfect January dish that blends the sweetness of the squash with the savory richness of mushrooms and rice. The soy sauce adds depth, while the thyme provides a wonderful earthy note. It’s a simple yet comforting meal that brings a touch of warmth and heartiness to any winter table.

Stuffed Hubbard Squash with Sweet Potatoes and Kale

For a comforting and nutrient-packed dish, try stuffing Hubbard squash with sweet potatoes, kale, and spices. This recipe combines the smooth, sweet flesh of Hubbard squash with the hearty textures of sweet potatoes and kale, making it a satisfying and wholesome meal for January.

Ingredients:

• 2 medium Hubbard squashes
• 2 medium sweet potatoes, peeled and diced
• 2 cups chopped kale (stems removed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• ½ cup vegetable broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the Hubbard squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 40 minutes or until the flesh is tender and easily scraped with a fork.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until soft and fragrant.
3. Add the diced sweet potatoes to the skillet, and cook for about 10 minutes, stirring occasionally, until they begin to soften. Add the chopped kale, smoked paprika, turmeric, salt, and pepper. Stir well, and cook for another 5-7 minutes until the kale is wilted and the sweet potatoes are tender.
4. Stir in the vegetable broth and let the mixture simmer for an additional 2-3 minutes, ensuring everything is well coated and the flavors meld together.
5. Once the Hubbard squash halves are roasted, remove them from the oven and use a fork to gently scrape the flesh into strands, leaving some space for the filling.
6. Stuff the squash halves with the sweet potato and kale mixture, and return them to the oven for an additional 10 minutes to let the flavors come together.
7. Garnish with fresh parsley before serving.

This stuffed Hubbard squash with sweet potatoes and kale offers a nourishing and colorful dish that’s perfect for winter meals. The sweetness of the sweet potatoes and squash contrasts beautifully with the earthy, robust flavors of the kale and spices. It’s a hearty, well-rounded meal that’s both satisfying and full of nutrients—just what you need to get through January’s cold days.

Stuffed Acorn Squash with Farro and Roasted Vegetables

This stuffed acorn squash combines the nutty chewiness of farro with roasted vegetables, creating a flavorful and wholesome meal perfect for the colder days of January. The hearty grains and sweet roasted vegetables pair beautifully with the mild sweetness of acorn squash, making it a great plant-based option for the season.

Ingredients:

• 2 medium acorn squashes
• 1 cup farro (or substitute with quinoa or rice)
• 1 small zucchini, diced
• 1 small bell pepper, diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• ½ cup vegetable broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the acorn squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40 minutes, or until the flesh is tender.
2. While the squash is roasting, cook the farro. In a medium saucepan, bring 2 ½ cups of water to a boil. Add the farro, reduce heat to low, cover, and simmer for about 25 minutes, or until tender. Drain any excess water and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, and red onion, and sauté for about 7-10 minutes until softened and slightly caramelized. Season with oregano, cumin, salt, and pepper.
4. Stir the cooked farro into the vegetable mixture and cook for an additional 2-3 minutes to blend the flavors.
5. Once the acorn squash halves are roasted, remove them from the oven and scrape the flesh slightly to create space for the filling.
6. Stuff the squash halves with the farro and vegetable mixture, pressing it down gently. Return the stuffed squash to the oven for another 10 minutes to allow the filling to set and lightly brown.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash with farro and roasted vegetables is a delightful and nutritious meal that’s perfect for January. The nutty farro and savory vegetables make this dish hearty and satisfying, while the sweetness of the acorn squash provides a perfect balance. It’s a simple yet filling option for both weeknight dinners and holiday gatherings.

Stuffed Sweet Dumpling Squash with Pecan and Wild Rice Pilaf

Sweet dumpling squash, with its tender flesh and vibrant orange color, provides a stunning backdrop for a filling of wild rice, pecans, and dried fruit. This dish is perfect for a cozy January meal, offering a great balance of flavors, textures, and a little extra warmth from the spices.

Ingredients:

• 2 medium sweet dumpling squashes
• 1 cup wild rice
• ½ cup pecans, roughly chopped
• ½ cup dried cherries or cranberries
• 1 small onion, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ½ cup vegetable broth
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the sweet dumpling squashes in half and scoop out the seeds. Place the squash halves on a baking sheet and roast for 35-40 minutes, or until the flesh is fork-tender.
2. While the squash is roasting, cook the wild rice according to package instructions. Typically, this involves bringing 2 ½ cups of water to a boil, adding the rice, reducing the heat, and simmering for about 40 minutes until the rice is tender and the water has been absorbed. Fluff the rice with a fork and set it aside.
3. In a skillet, heat the olive oil over medium heat and sauté the chopped onion for about 5 minutes, or until softened. Add the cinnamon, rosemary, salt, and pepper, and cook for another 1-2 minutes to toast the spices.
4. Stir in the cooked wild rice, chopped pecans, and dried cherries or cranberries. Add the vegetable broth and cook for 5-7 minutes to allow the flavors to meld together and the mixture to heat through.
5. Once the sweet dumpling squash halves are roasted, remove them from the oven. Use a fork to scrape the flesh slightly, creating space for the filling.
6. Stuff the squash halves with the wild rice and pecan mixture, pressing it down gently. Return to the oven for another 10 minutes to heat the filling and allow the flavors to meld.
7. Garnish with extra rosemary or parsley before serving.

This stuffed sweet dumpling squash with wild rice and pecans is a beautiful, seasonal dish that brings together hearty rice, nutty pecans, and the sweetness of dried fruit. The squash provides the perfect vessel for this flavorful filling, making it a comforting and balanced meal for chilly January evenings. The dish is full of warm spices, offering both flavor and nourishment.

Stuffed Winter Squash with Chickpeas and Tahini Sauce

This stuffed winter squash recipe combines roasted squash with a protein-packed filling of chickpeas, herbs, and a creamy tahini sauce, making it a rich and satisfying dish for January. The tahini adds a luxurious creaminess that complements the savory flavors of the chickpeas and squash.

Ingredients:

• 2 medium winter squashes (such as Hubbard or acorn)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 small garlic clove, minced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the winter squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40-45 minutes, or until the flesh is tender.
2. While the squash is roasting, heat the olive oil in a skillet over medium heat. Add the chickpeas and sauté for 5-7 minutes until they’re lightly crispy and golden. Stir in the cumin, smoked paprika, salt, and pepper, and cook for another minute.
3. In a small bowl, whisk together the tahini, lemon juice, water, and minced garlic to create a smooth sauce. Add salt and pepper to taste.
4. Once the squash halves are roasted, remove them from the oven and use a fork to scrape the flesh slightly to create room for the filling.
5. Stuff the squash halves with the sautéed chickpeas and drizzle with the tahini sauce. Return the stuffed squash to the oven for an additional 10 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro before serving.

This stuffed winter squash with chickpeas and tahini sauce is a wonderful winter dish that’s both hearty and satisfying. The chickpeas provide protein and texture, while the tahini sauce brings a creamy, nutty richness that complements the roasted squash beautifully. This dish is not only flavorful but also packed with nutrients, making it a wholesome meal for the season.

Stuffed Delicata Squash with Quinoa, Spinach, and Feta

Delicata squash, with its tender skin and sweet flavor, is the perfect base for a stuffing that’s packed with protein-rich quinoa, savory spinach, and creamy feta. This dish offers a balanced combination of textures and flavors, making it a satisfying, nutritious option for a January meal.

Ingredients:

• 2 medium delicata squashes
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the delicata squashes in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 30-35 minutes, or until the flesh is tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and sauté until wilted, about 3-4 minutes. Stir in the cooked quinoa, ground coriander, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld together.
4. Once the squash halves are roasted, remove them from the oven. Use a fork to gently scrape the flesh to make room for the filling.
5. Stuff the squash halves with the quinoa and spinach mixture, pressing it down gently. Top each stuffed squash with crumbled feta cheese.
6. Return the stuffed squash to the oven for an additional 10 minutes to allow the feta to melt slightly and the flavors to come together.
7. Garnish with fresh thyme or parsley before serving.

This stuffed delicata squash with quinoa, spinach, and feta is a wonderfully balanced dish that’s both nutritious and filling. The sweetness of the squash complements the savory quinoa and spinach, while the feta adds a creamy, salty finish. It’s a perfect choice for a healthy yet comforting meal during the colder months.

Stuffed Butternut Squash with Lentils and Roasted Garlic

This stuffed butternut squash is a hearty and flavorful dish that features protein-packed lentils and roasted garlic for a rich, comforting meal. The natural sweetness of the butternut squash pairs beautifully with the earthy lentils, making this a great choice for a wholesome January dinner.

Ingredients:

• 2 medium butternut squashes
• 1 cup cooked lentils (or 1 can of lentils, drained and rinsed)
• 1 head of garlic
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• ½ cup vegetable broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the butternut squashes in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40 minutes, or until the flesh is tender.
2. While the squash is roasting, wrap the head of garlic in foil and place it on the same baking sheet as the squash. Roast the garlic for 35-40 minutes until soft and golden.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
4. Once the garlic is roasted, squeeze the softened cloves out of their skins and add them to the skillet with the onions. Stir in the turmeric, cumin, salt, and pepper, and cook for 1-2 minutes until fragrant.
5. Add the cooked lentils and vegetable broth to the skillet. Stir well and cook for an additional 5-7 minutes to heat through and allow the flavors to combine.
6. Once the butternut squash halves are roasted, remove them from the oven. Use a fork to scrape the flesh slightly to create space for the lentil mixture.
7. Stuff the squash halves with the lentil and roasted garlic mixture, pressing down gently. Return to the oven for an additional 10 minutes to allow the flavors to meld.
8. Garnish with fresh parsley before serving.

This stuffed butternut squash with lentils and roasted garlic is a delicious, nourishing dish that brings together the natural sweetness of the squash with the earthy flavors of lentils and garlic. It’s a hearty, plant-based meal that’s perfect for the colder months, offering both comfort and nutrition.

Stuffed Winter Squash with Chicken, Apple, and Sage

For a savory-sweet combination that’s perfect for January, try stuffing winter squash with chicken, apple, and fresh sage. The tender chicken and juicy apples are complemented by the mild, sweet flavor of the squash and the fragrant sage, making this dish a flavorful, comforting meal.

Ingredients:

• 2 medium winter squashes (such as acorn or kabocha)
• 2 boneless, skinless chicken breasts, diced
• 1 apple, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the winter squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 35-40 minutes, or until the flesh is fork-tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through.
3. Add the diced onion, garlic, apple, and sage to the skillet. Cook for another 5 minutes until the apples soften and the onions become translucent.
4. Stir in the cinnamon, salt, and pepper. Add the chicken broth, and cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Once the squash halves are roasted, remove them from the oven. Use a fork to scrape the flesh slightly, creating room for the filling.
6. Stuff the squash halves with the chicken and apple mixture, pressing down gently. Return the stuffed squash to the oven for another 10-15 minutes to allow the filling to meld and the flavors to fully integrate.
7. Garnish with additional fresh sage before serving.

This stuffed winter squash with chicken, apple, and sage is a wonderfully balanced dish that combines savory and sweet flavors in a comforting way. The tender chicken and juicy apples blend perfectly with the sage and cinnamon, creating a warming and flavorful dish that’s perfect for January meals. The squash acts as the ideal vessel for this hearty stuffing, making it both delicious and visually appealing.

Stuffed Hubbard Squash with Barley and Roasted Carrots

This hearty stuffed Hubbard squash features barley, a nutty and chewy grain, paired with sweet roasted carrots. The combination of these ingredients creates a filling, balanced dish that is both satisfying and nutritious, perfect for a January meal.

Ingredients:

• 2 medium Hubbard squashes
• 1 cup pearl barley
• 2 cups carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon honey (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the Hubbard squashes in half and scoop out the seeds. Place them on a baking sheet, cut side down, and roast for about 40 minutes or until the flesh is tender.
2. While the squash is roasting, cook the barley. In a medium saucepan, bring 3 cups of water to a boil. Add the barley, reduce heat, and simmer for about 25-30 minutes, or until the barley is tender. Drain any excess water and set aside.
3. On a separate baking sheet, toss the sliced carrots with olive oil, thyme, turmeric, salt, and pepper. Roast for about 20-25 minutes, or until tender and caramelized.
4. Once the squash is roasted, remove it from the oven. Use a fork to scrape the flesh slightly to create space for the filling.
5. In a large bowl, combine the cooked barley and roasted carrots. Stir in honey for a touch of sweetness, if desired. Taste and adjust seasoning as needed.
6. Stuff the roasted Hubbard squash halves with the barley and carrot mixture, pressing down gently. Return the stuffed squash to the oven for another 10 minutes to allow the filling to set and the flavors to meld.
7. Garnish with fresh parsley before serving.

This stuffed Hubbard squash with barley and roasted carrots is a deliciously filling dish that brings together earthy barley and sweet carrots, all nestled inside the creamy squash. The honey adds a subtle sweetness that complements the savory herbs, making this a wonderful choice for a winter meal. The dish is hearty, warm, and comforting—perfect for cozy evenings in January.

Stuffed Acorn Squash with Cranberry, Pecan, and Rice Pilaf

Acorn squash, with its sweet, nutty flavor, serves as a perfect base for a stuffing made with fragrant rice pilaf, tart cranberries, and crunchy pecans. This dish is festive and vibrant, offering a balance of flavors that are ideal for a January meal.

Ingredients:

• 2 medium acorn squashes
• 1 cup cooked rice (preferably wild rice or brown rice)
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• ½ cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the acorn squashes in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 35-40 minutes, or until the flesh is tender.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
3. Stir in the cinnamon, sage, salt, and pepper, and cook for another minute until fragrant.
4. Add the cooked rice, cranberries, and pecans to the skillet, mixing everything together. Add the vegetable broth and cook for 5-7 minutes, allowing the flavors to meld and the rice to absorb the liquid.
5. Once the acorn squashes are roasted, remove them from the oven. Use a fork to scrape the flesh slightly to create room for the filling.
6. Stuff the squash halves with the rice, cranberry, and pecan mixture, pressing it down gently. Return to the oven for another 10 minutes to allow the flavors to blend and the filling to set.
7. Garnish with extra fresh sage before serving.

This stuffed acorn squash with cranberry, pecan, and rice pilaf is a colorful and festive dish that’s full of flavor. The sweet-tart cranberries and crunchy pecans complement the earthy rice and the soft, sweet squash, creating a comforting and satisfying winter meal. This dish is perfect for both weeknight dinners and special occasions, offering a delightful balance of textures and flavors.

Stuffed Spaghetti Squash with Ground Turkey, Spinach, and Ricotta

Spaghetti squash provides a unique, low-carb base for a filling made with ground turkey, spinach, and creamy ricotta cheese. This stuffed squash is a light yet filling meal, perfect for the new year as it’s nutritious and packed with protein.

Ingredients:

• 2 medium spaghetti squashes
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup marinara sauce (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squashes in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40 minutes, or until the flesh is tender and can be easily shredded with a fork.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through.
3. Add the diced onion and garlic to the skillet, cooking until softened, about 5 minutes. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
4. Remove the skillet from the heat and stir in the ricotta cheese, oregano, salt, and pepper. Mix until well combined.
5. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into spaghetti-like strands and place them in a large bowl. Reserve some of the squash strands to mix with the filling, if desired.
6. Stuff the spaghetti squash halves with the turkey and spinach mixture, pressing it down gently. If using marinara sauce, top the stuffed squash with a spoonful of sauce.
7. Return the stuffed squash to the oven for another 10 minutes to warm through.
8. Garnish with fresh basil before serving.

This stuffed spaghetti squash with ground turkey, spinach, and ricotta is a healthy and flavorful dish that offers all the comforts of a traditional pasta meal, without the carbs. The turkey provides lean protein, while the ricotta adds creaminess, and the spinach brings a boost of nutrients. This dish is perfect for anyone looking for a light yet satisfying meal during the colder months.

Note: More recipes​ are coming soon!