This roasted stuffed squash is a hearty, wholesome meal that combines tender winter squash with a protein-packed, fiber-rich filling.
Bursting with colorful vegetables, whole grains, and optional cheese, it provides plant-based protein, healthy fats, and minimal saturated fat.
Easy to prepare and versatile, it’s perfect for weeknight dinners, meal prep, or a cozy, satisfying lunch that nourishes both body and soul.
Stuffed Acorn Squash
Equipment
- 1 medium baking dish
- Aluminum foil, enough to cover the dish
- Sharp Knife
- Spoon or ice cream scoop (for removing seeds)
- Mixing bowl
- Fork or paring knife (for testing tenderness)
Ingredients
For the Squash:
- 1 medium winter squash acorn, kabocha, delicata, red kuri, or sweet dumpling
For the Filling (2–3 cups total):
- ½ to 1 cup protein ground sausage, ground beef, chicken, tempeh, or baked tofu
- 1 to 2 cups chopped vegetables onions, mushrooms, zucchini, peppers, or leafy greens
- ½ cup cooked grains or nuts quinoa, barley, farro, rice, walnuts, almonds, or pecans
- ½ to 1 cup shredded cheese optional, for topping
- 1 –3 teaspoons herbs and spices such as thyme, sage, paprika, or cumin
- Olive oil for brushing
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Oven and Squash: Start by preheating your oven to 375°F (190°C) and positioning a rack in the lower-middle part of the oven. While the oven warms, carefully wash your squash under running water to remove any dirt. Using a sharp knife, slice the squash in half lengthwise, from stem to tip. Scoop out all seeds and stringy fibers with a spoon, creating two clean squash halves. Set aside the seeds if you wish to roast them separately for a crunchy snack.
- Roast the Squash Halves: Lightly brush or drizzle the cut sides of the squash with a small amount of olive oil and sprinkle a pinch of salt and freshly ground black pepper. Place the squash halves cut-side down in a medium baking dish. Pour in enough hot water to fill the dish about 1/4 inch deep—this helps steam the squash gently while roasting. Cover the dish loosely with aluminum foil to trap moisture, ensuring the flesh becomes tender without drying out. Roast in the preheated oven for 30 to 50 minutes, depending on the size and type of squash, until the flesh is soft when tested with a fork or paring knife.
- Prepare the Filling: While the squash is roasting, assemble your filling. In a large mixing bowl, combine your choice of protein (cooked ground meat, baked tofu, or tempeh) with chopped vegetables, cooked grains, and nuts. If using raw ingredients like onions or mushrooms, cook them first in a small skillet with olive oil until softened and fragrant. Add your herbs and spices, adjusting to taste, and season with salt and pepper. Mix thoroughly to ensure all flavors are evenly distributed. Taste a small portion to check seasoning, making adjustments as needed. The goal is a balanced, flavorful filling that complements the natural sweetness of the roasted squash.
- Flip and Prepare Squash Bowls: Once the squash is tender, remove it from the oven and carefully flip each half so the cut sides are facing up. They should now form natural “bowls” ready to hold the filling. If desired, lightly brush the inside of each squash with a touch more olive oil and sprinkle an additional pinch of salt and pepper to enhance the flavor.
- Stuff the Squash Halves: Using a spoon or your hands, fill each squash bowl generously with the prepared filling. Don’t hesitate to mound the mixture slightly above the edges—the squash can handle a hearty portion. Smooth the top lightly for even roasting, and if you plan to use cheese, sprinkle a little over each mound. The filling should be compact enough to stay in place but loose enough to allow steam to circulate for even cooking.
- Roast Again for Finishing: Cover the stuffed squash with aluminum foil once more and return to the oven. Roast for an additional 15 to 20 minutes, until the filling is heated through and any cheese melts into a golden, bubbly topping. This second roasting ensures that the flavors meld together and the squash is warm and tender throughout. If you like a slightly browned or crisped cheese topping, uncover the foil for the last 3 to 5 minutes of cooking.
- Serve and Enjoy: Remove the stuffed squash from the oven and let it cool for 2 to 3 minutes. This brief resting time allows the flavors to settle and makes serving easier. Serve each half as a complete meal or alongside a fresh green salad for a balanced dish. Leftovers can be stored in an airtight container in the refrigerator for up to four days, making this recipe excellent for meal prep.
Notes
- Choose a medium-sized squash for even roasting and easy stuffing. Large squash may require longer roasting times.
- Pre-cook proteins and denser vegetables to ensure everything in the filling is evenly cooked.
- Experiment with grains, nuts, and cheese to suit dietary preferences or seasonal produce.
- Roasting squash cut-side down initially helps lock in moisture and prevents drying.
- Leftover filling can be stored separately and used in salads, wraps, or grain bowls.
Chef’s Secrets For Perfect Stuffed Squash
Achieving the perfect stuffed squash comes down to a few key techniques.
First, ensure the squash is fully tender before adding the filling—soft flesh enhances both texture and flavor.
Toasting nuts or lightly browning grains before mixing them into the filling adds a nutty aroma and depth.
Layering flavors with fresh herbs, spices, and a pinch of salt allows every bite to be vibrant and balanced.
Finally, giving the filled squash a second roast lets the filling meld with the natural sweetness of the squash, resulting in a cohesive, flavorful dish.
Serving Suggestions For Cozy Meals
Stuffed squash is incredibly versatile and can be served in multiple ways.
For a hearty main course, pair each half with a crisp green salad or roasted root vegetables.
If you prefer a lighter meal, serve a half portion with a side of steamed greens or sautéed mushrooms.
Topping the filling with a sprinkle of fresh herbs, a dollop of yogurt, or a drizzle of balsamic glaze adds freshness and visual appeal.
This dish also works beautifully for family-style dinners, as the colorful presentation makes it inviting and festive.
Storage Tips For Long-Lasting Freshness
To keep your stuffed squash fresh, allow it to cool slightly before transferring to an airtight container.
Stored in the refrigerator, it will remain good for up to four days.
For meal prep, consider storing the roasted squash halves and filling separately—this prevents the squash from becoming too soft or soggy.
When reheating, cover with foil and warm in the oven at 350°F until heated through, or microwave gently to preserve moisture.
Leftover seeds can be roasted for a crunchy snack, making the most of every ingredient.
Frequently Asked Questions
1. Can I make this recipe vegan or vegetarian?
Yes! Simply choose plant-based protein options such as baked tofu, tempeh, or legumes, and skip the cheese or use a vegan alternative. The dish will remain hearty, fiber-rich, and full of flavor.
2. How do I know when the squash is fully cooked?
The squash is done when the flesh is easily pierced with a fork or paring knife and feels tender throughout. Larger varieties may take slightly longer, so test by inserting a fork in the thickest part of the flesh.
3. What grains and nuts work best in the filling?
Cooked quinoa, farro, barley, or rice are excellent choices. Nuts like walnuts, almonds, or pecans add texture and healthy fats. Toasting them lightly before adding to the filling enhances their flavor.
4. Can I prepare this dish ahead of time?
Absolutely! Roast the squash and prepare the filling in advance. Store them separately in the refrigerator and assemble just before reheating. This makes the dish ideal for meal prep or quick weeknight dinners.
5. How can I add more flavor without extra calories?
Use fresh herbs like thyme, sage, or rosemary, spices such as smoked paprika or cumin, and a touch of citrus zest. These ingredients boost taste without adding fat or sodium, keeping the dish light yet satisfying.
