50+ Savory Valentine’s Day Stuffed Squash Recipes for Every Taste

Valentine’s Day is the perfect opportunity to show your loved ones how much you care, and what better way to do that than with a homemade meal that’s both delicious and thoughtful?

Stuffed squash recipes are a fantastic choice for a romantic dinner, combining tender, sweet squash with rich, flavorful fillings.

Whether you’re cooking for a vegan partner, a seafood lover, or someone with a penchant for classic comfort foods, there’s a stuffed squash recipe to suit every taste.

This blog post features 50+ Valentine’s Day Stuffed Squash Recipes, ensuring you have a wide variety of options to create the perfect meal that says “I love you” with every bite.

From savory and hearty to light and refreshing, these recipes will impress and delight, making your Valentine’s Day celebration unforgettable.

50+ Savory Valentine’s Day Stuffed Squash Recipes for Every Taste

Stuffed squash dishes are an elegant and versatile way to celebrate Valentine’s Day, offering something for every taste and dietary preference.

Whether you choose a rich, indulgent stuffing or a healthier, plant-based filling, these recipes promise to elevate your Valentine’s Day meal into a memorable culinary experience.

With over 50+ stuffed squash recipes, you’re sure to find the perfect dish to share with that special someone.

Embrace the flavors of the season and create a dinner that will warm the heart and satisfy the soul, making this Valentine’s Day one to remember.

Heartfelt Quinoa-Stuffed Acorn Squash

Celebrate Valentine’s Day with this stunning Heartfelt Quinoa-Stuffed Acorn Squash. Perfect for vegetarians and meat-lovers alike, this dish combines nutrient-packed quinoa, dried cranberries, and toasted almonds with a medley of warm spices. The presentation of the heart-shaped squash makes it an unforgettable addition to your romantic dinner table.

Ingredients:

• 2 medium acorn squash
• 1 cup cooked quinoa
• 1/3 cup dried cranberries
• 1/3 cup toasted slivered almonds
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Halve the acorn squash and scoop out the seeds. Rub the insides with olive oil and sprinkle with salt, pepper, and cinnamon.
3. Place the squash halves cut-side down on a baking sheet. Bake for 25–30 minutes or until tender.
4. In a mixing bowl, combine cooked quinoa, dried cranberries, almonds, feta cheese (if using), nutmeg, and maple syrup. Adjust seasoning as needed.
5. Remove the squash from the oven and carefully fill each half with the quinoa mixture.
6. Return to the oven for an additional 10 minutes to warm the filling.
7. Serve hot, garnished with extra almonds or cranberries for a festive touch.

This Heartfelt Quinoa-Stuffed Acorn Squash brings a harmonious balance of sweet, savory, and nutty flavors to your Valentine’s Day meal. It’s a dish that’s as wholesome as your love, and its vibrant presentation is sure to leave a lasting impression.

Savory Stuffed Butternut Squash with Sausage and Sage

Elevate your Valentine’s Day dinner with this Savory Stuffed Butternut Squash. Featuring a hearty blend of seasoned sausage, caramelized onions, and earthy sage, this dish offers a rich, satisfying experience. Perfect for couples who appreciate comforting flavors, this recipe is a flavorful celebration of love.

Ingredients:

• 2 small butternut squash, halved and seeds removed
• 1/2 lb ground sausage
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup breadcrumbs (or gluten-free alternative)
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh sage
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the cut sides of the butternut squash with olive oil, salt, and pepper. Place them cut-side down on a baking sheet and bake for 30–35 minutes, or until the flesh is tender.
3. While the squash is baking, heat a skillet over medium heat and cook the sausage until browned. Remove and set aside.
4. In the same skillet, add onions and cook until caramelized. Add garlic and cook for another minute.
5. In a bowl, mix the sausage, onions, garlic, breadcrumbs, Parmesan cheese, and sage.
6. Flip the squash halves over and scoop out some of the flesh to create a cavity. Mix the scooped-out flesh into the sausage filling.
7. Stuff each squash half with the sausage mixture. Return to the oven and bake for 15 minutes, or until golden on top.
8. Garnish with additional sage leaves before serving.

This Savory Stuffed Butternut Squash combines bold, hearty flavors with elegant presentation, making it the perfect choice for a romantic Valentine’s Day dinner. It’s a dish that’s guaranteed to warm hearts and appetites alike.

Sweetheart Apple and Walnut-Stuffed Delicata Squash

Add a touch of sweetness to your Valentine’s Day menu with this Sweetheart Apple and Walnut-Stuffed Delicata Squash. The combination of crisp apples, crunchy walnuts, and aromatic cinnamon is a delightful treat. This recipe is a beautiful way to show your affection through a deliciously unique dish.

Ingredients:

• 2 delicata squash, halved and seeded
• 2 small apples, diced
• 1/4 cup chopped walnuts
• 2 tbsp dried cherries or raisins
• 1 tbsp butter
• 1 tbsp brown sugar or honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the delicata squash halves with a pinch of salt and place them cut-side down on a baking sheet. Bake for 20 minutes.
3. In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and ginger, stirring until the apples soften slightly.
4. Stir in walnuts and dried cherries or raisins, and cook for another 2 minutes.
5. Remove the squash from the oven and flip them over. Fill each half with the apple mixture.
6. Return to the oven and bake for another 10 minutes until the filling is warmed through and lightly caramelized.
7. Serve warm, garnished with a sprinkle of cinnamon or extra walnuts.

The Sweetheart Apple and Walnut-Stuffed Delicata Squash is a wonderful blend of sweet and spiced flavors. This recipe embodies warmth and love, making it an ideal Valentine’s Day dish that’s sure to win hearts at the dinner table.

Rosemary and Parmesan-Stuffed Spaghetti Squash

This Rosemary and Parmesan-Stuffed Spaghetti Squash is a savory yet sophisticated option for Valentine’s Day. The spaghetti squash serves as the perfect vessel for a rich blend of rosemary, garlic, and Parmesan, creating a comforting and delicious dish. With its light texture and bold flavors, it’s an excellent choice for those looking for a healthier but indulgent meal.

Ingredients:

• 2 medium spaghetti squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs (optional, for crunch)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 40 minutes, or until tender.
3. While the squash bakes, heat olive oil in a small skillet and sauté garlic until fragrant. Add rosemary and cook for another 2 minutes.
4. Once the squash is done, use a fork to scrape out the flesh into strands. Combine the squash strands with the sautéed garlic and rosemary mixture.
5. Mix in Parmesan cheese, salt, and pepper to taste.
6. Stuff the squash halves with the mixture and top with panko breadcrumbs for added texture.
7. Bake for an additional 10 minutes, or until golden and crispy on top.

The Rosemary and Parmesan-Stuffed Spaghetti Squash is light, flavorful, and perfect for a cozy Valentine’s dinner. The tender squash and aromatic rosemary give the dish a heartwarming, rustic touch that will make your evening special.

Crispy Bacon and Spinach-Stuffed Kabocha Squash

If you’re looking for a dish that’s both savory and indulgent, the Crispy Bacon and Spinach-Stuffed Kabocha Squash is a crowd-pleaser. The sweet, earthy flavor of kabocha squash pairs beautifully with the smoky bacon and vibrant spinach, creating a hearty, satisfying dish for your Valentine’s celebration.

Ingredients:

• 2 small kabocha squashes
• 1/2 lb bacon, chopped
• 2 cups fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup grated Gruyère or cheddar cheese
• 1/4 cup sour cream or Greek yogurt
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the kabocha squashes in half and scoop out the seeds. Rub the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 35–40 minutes, or until tender.
3. While the squash bakes, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set it aside.
4. In the same skillet, sauté onions until soft. Add spinach and cook until wilted.
5. In a bowl, mix the sautéed spinach and onions with crispy bacon, cheese, and sour cream. Adjust seasoning with salt and pepper.
6. Once the squash is done, scoop out a bit of the flesh to create space for the filling.
7. Stuff each squash half with the bacon and spinach mixture and return to the oven for 10 more minutes to melt the cheese.

The Crispy Bacon and Spinach-Stuffed Kabocha Squash is a rich and comforting dish, perfect for impressing your Valentine. The combination of smoky bacon, creamy cheese, and tender squash makes this a memorable and satisfying main course for any romantic evening.

Lentil and Sweet Potato-Stuffed Acorn Squash

For a nutrient-packed Valentine’s Day meal, try this Lentil and Sweet Potato-Stuffed Acorn Squash. The earthy flavors of lentils and sweet potatoes complement the tender acorn squash, creating a wholesome and hearty dish. It’s the ideal choice for a healthy yet flavorful celebration of love.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked lentils
• 1 large sweet potato, peeled and cubed
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Bake for 30–35 minutes, or until tender.
3. While the squash bakes, roast the sweet potato cubes. Toss them with olive oil, cumin, coriander, salt, and pepper, then spread them on a baking sheet and roast for 25–30 minutes until soft and slightly caramelized.
4. In a large bowl, combine the cooked lentils, roasted sweet potatoes, and chopped cilantro. Adjust seasoning as needed.
5. Once the squash is done, scoop out a bit of the flesh and mix it with the lentil and sweet potato mixture. Stuff each squash half with the filling.
6. Return to the oven for 10 minutes to warm the filling through.

The Lentil and Sweet Potato-Stuffed Acorn Squash is a wholesome and filling dish that brings a touch of warmth and comfort to your Valentine’s Day dinner. With its hearty and aromatic filling, this recipe is a wonderful choice for couples who love both nutrition and flavor.

Mushroom and Thyme-Stuffed Hubbard Squash

This Mushroom and Thyme-Stuffed Hubbard Squash is a cozy and luxurious choice for Valentine’s Day. The earthy mushrooms and fragrant thyme pair perfectly with the sweet, creamy texture of Hubbard squash, creating a rich and flavorful dish. It’s an ideal recipe for couples who enjoy the earthy depth of mushrooms with a touch of herbal freshness.

Ingredients:

• 2 small Hubbard squashes
• 1 cup cremini or button mushrooms, finely chopped
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1/4 cup heavy cream or coconut cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the Hubbard squash in half and scoop out the seeds. Rub the insides with olive oil, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 30–40 minutes until tender.
3. In a skillet, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until softened.
4. Add the mushrooms and thyme, cooking until the mushrooms release their moisture and become golden brown.
5. Stir in the heavy cream and Parmesan cheese, simmering for another 2–3 minutes to create a creamy filling. Season with salt and pepper.
6. Once the squash is cooked, scoop out some of the flesh to make room for the filling.
7. Stuff each squash half with the mushroom mixture, then return to the oven for another 10 minutes.

The Mushroom and Thyme-Stuffed Hubbard Squash is a wonderfully creamy and savory dish with rich mushroom flavors and a hint of herbaceous thyme. It’s perfect for those looking to impress their loved ones with a unique, indulgent Valentine’s Day dinner.

Spicy Chorizo and Rice-Stuffed Delicata Squash

For couples who enjoy a bit of spice, this Spicy Chorizo and Rice-Stuffed Delicata Squash is a fantastic choice. The smoky, spicy chorizo sausage paired with seasoned rice creates a bold, satisfying filling. The sweet delicata squash adds the perfect balance to this flavorful, hearty dish, making it a memorable option for your romantic dinner.

Ingredients:

• 2 delicata squashes
• 1/2 lb chorizo sausage, casing removed
• 1/2 cup cooked rice (white, brown, or wild rice)
• 1/4 cup diced tomatoes
• 1/4 cup onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the delicata squashes in half and remove the seeds. Rub them with olive oil, then season with salt and pepper. Place them cut-side down on a baking sheet and bake for 30 minutes.
3. While the squash is baking, heat a skillet over medium heat and cook the chorizo until browned, breaking it up with a spoon.
4. Add the onions to the skillet and cook until softened. Stir in the diced tomatoes, cumin, chili powder, and paprika. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Stir in the cooked rice and chopped cilantro, adjusting seasoning with salt and pepper.
6. Once the squash halves are tender, flip them over and scoop out some of the flesh. Mix it with the chorizo and rice filling.
7. Stuff each squash half with the chorizo rice mixture and return to the oven for 10–15 minutes, until heated through and slightly crispy on top.

The Spicy Chorizo and Rice-Stuffed Delicata Squash is packed with bold, smoky flavors and a touch of heat. It’s a fantastic choice for couples who love a little spice in their meals. This dish brings a delightful combination of sweetness and heat that’s sure to be a hit on Valentine’s Day.

Pomegranate and Cinnamon-Stuffed Acorn Squash

This Pomegranate and Cinnamon-Stuffed Acorn Squash is a stunning and refreshing dish that combines the tang of pomegranate with the warmth of cinnamon. It’s a perfect dish for those looking for something unique yet festive for Valentine’s Day. The bright red pomegranate seeds add a lovely pop of color, making this dish visually striking and flavorful.

Ingredients:

• 2 small acorn squashes
• 1/2 cup quinoa, cooked
• 1/4 cup pomegranate seeds
• 2 tbsp chopped walnuts
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the acorn squash in half and remove the seeds. Drizzle the cut sides with olive oil, then season with salt, pepper, and cinnamon. Place the squash halves cut-side down on a baking sheet and bake for 30 minutes or until tender.
3. While the squash is baking, cook the quinoa according to package instructions.
4. In a mixing bowl, combine the cooked quinoa, pomegranate seeds, walnuts, honey, cinnamon, ginger, and fresh mint. Adjust seasoning with salt and pepper.
5. Once the squash is done, flip the halves over and scoop out some of the flesh to make room for the filling.
6. Stuff each squash half with the quinoa mixture, and return to the oven for an additional 10 minutes to heat through.

The Pomegranate and Cinnamon-Stuffed Acorn Squash is a sweet and vibrant dish that combines warmth and freshness, making it a perfect addition to your Valentine’s Day table. With its festive appearance and deliciously balanced flavors, this recipe is sure to impress your loved ones.

Balsamic Glazed Chicken and Goat Cheese-Stuffed Butternut Squash

This Balsamic Glazed Chicken and Goat Cheese-Stuffed Butternut Squash is a perfect balance of savory and tangy flavors. The tender chicken, paired with the creamy goat cheese and the rich sweetness of butternut squash, creates a memorable dish. The addition of balsamic glaze enhances the dish with a touch of sweetness and acidity, making it an elegant choice for Valentine’s Day.

Ingredients:

• 2 medium butternut squashes
• 2 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/4 cup goat cheese, crumbled
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, then place cut-side down on a baking sheet. Roast for 35-40 minutes, until tender.
3. While the squash bakes, heat a skillet over medium heat and cook the chicken breasts until golden and cooked through (about 6-7 minutes per side). Remove from heat and set aside.
4. In the same skillet, combine balsamic vinegar and honey. Bring to a simmer and cook until the glaze has thickened, about 5 minutes.
5. Shred the cooked chicken and toss it in the balsamic glaze. Add chopped thyme, salt, and pepper.
6. Once the squash is done, scoop out some of the flesh and mix it with the shredded chicken.
7. Stuff the butternut squash halves with the chicken mixture and top with crumbled goat cheese. Return to the oven for another 10 minutes, allowing the cheese to melt and the flavors to meld.

The Balsamic Glazed Chicken and Goat Cheese-Stuffed Butternut Squash offers a beautiful balance of savory, tangy, and sweet flavors. The creamy goat cheese adds a luxurious touch to the dish, making it a perfect option for a special Valentine’s dinner. The balsamic glaze gives a depth of flavor that will leave a lasting impression on your loved one.

Caramelized Onion and Gruyère-Stuffed Acorn Squash

This Caramelized Onion and Gruyère-Stuffed Acorn Squash is a luxurious vegetarian option that is both comforting and sophisticated. The rich, sweet caramelized onions paired with the nutty, melt-in-your-mouth Gruyère cheese creates a flavor-packed filling for the tender acorn squash. This dish is perfect for those seeking a savory, indulgent treat for Valentine’s Day.

Ingredients:

• 2 acorn squashes
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1/2 cup Gruyère cheese, grated
• 1/4 cup vegetable broth
• 1/4 tsp thyme, dried
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squashes in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper, then place the halves cut-side down on a baking sheet and roast for 30 minutes.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden and caramelized (about 15 minutes).
4. Add the vegetable broth to the onions, stirring to loosen any browned bits from the bottom of the pan. Simmer for another 2-3 minutes, then season with thyme, salt, and pepper.
5. Once the squash is done, scoop out a portion of the flesh to make room for the filling.
6. Stuff each squash half with the caramelized onion mixture, then sprinkle with grated Gruyère cheese. Return to the oven for 10 minutes, allowing the cheese to melt and the flavors to come together.

The Caramelized Onion and Gruyère-Stuffed Acorn Squash is a refined and satisfying dish that’s both comforting and elegant. The combination of sweet onions and nutty cheese makes it a perfect vegetarian Valentine’s Day option that will leave you and your loved one feeling cozy and content.

Cranberry and Sausage-Stuffed Delicata Squash

For a festive and hearty dish, the Cranberry and Sausage-Stuffed Delicata Squash is a perfect Valentine’s Day choice. The sweet-tart cranberries, savory sausage, and hearty squash create a balance of flavors that make this dish both unique and satisfying. The addition of fresh herbs elevates the flavor profile, making this stuffed squash a delightful centerpiece for your romantic meal.

Ingredients:

• 2 delicata squashes
• 1/2 lb sausage (pork or turkey, based on preference)
• 1/2 cup fresh cranberries, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 tsp ground sage
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the delicata squashes in half lengthwise, remove the seeds, and rub with olive oil. Season with salt and pepper, then place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
3. While the squash roasts, cook the sausage in a skillet over medium heat until browned and cooked through. Remove from the pan and set aside.
4. In the same skillet, add the onions and cook until softened, about 5 minutes. Add the cranberries, parsley, and sage, cooking for another 2-3 minutes until the cranberries begin to soften.
5. Chop the sausage and mix it into the cranberry mixture. Adjust seasoning with salt and pepper.
6. Once the squash is done, scoop out some of the flesh to create room for the filling.
7. Stuff each squash half with the sausage and cranberry mixture, then return to the oven for an additional 10 minutes.

The Cranberry and Sausage-Stuffed Delicata Squash offers a delightful combination of sweet and savory flavors, with the tart cranberries providing a festive touch. This recipe is a fantastic option for Valentine’s Day, delivering both warmth and vibrancy to your dinner table.

Lobster and Herb-Stuffed Kabocha Squash

For a truly indulgent and luxurious Valentine’s Day meal, the Lobster and Herb-Stuffed Kabocha Squash is a show-stopper. The rich sweetness of kabocha squash, combined with succulent lobster and fresh herbs, creates a decadent stuffing that’s perfectly complemented by a light cream sauce. This dish is an impressive centerpiece for any romantic dinner, making it a great choice for special occasions.

Ingredients:

• 2 small kabocha squashes
• 1/2 lb lobster meat, cooked and chopped
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh tarragon, chopped
• 1/4 tsp lemon zest
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the kabocha squashes in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place the squashes cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
3. While the squash roasts, heat butter in a skillet over medium heat. Add the lobster meat and cook for 2-3 minutes to heat through.
4. Stir in the heavy cream, parsley, tarragon, and lemon zest. Let the mixture simmer for a few minutes until slightly thickened. Season with salt and pepper to taste.
5. Once the squash is done, scoop out a little of the flesh to create room for the filling.
6. Stuff each squash half with the lobster mixture and return to the oven for an additional 10 minutes to allow the flavors to meld.

The Lobster and Herb-Stuffed Kabocha Squash is an elegant and luxurious dish that will leave your loved one speechless. The sweet, tender kabocha squash provides the perfect base for the rich, flavorful lobster filling. With the fresh herbs and creamy sauce, this recipe is an unforgettable way to celebrate Valentine’s Day.

Mushroom and Spinach-Stuffed Acorn Squash

For a deliciously earthy and hearty option, the Mushroom and Spinach-Stuffed Acorn Squash is perfect for a romantic dinner. The savory mushrooms and wilted spinach create a rich filling, while the acorn squash adds a natural sweetness. This vegetarian dish is satisfying yet light, making it a fantastic choice for those looking for a flavorful, plant-based Valentine’s Day meal.

Ingredients:

• 2 acorn squashes
• 1/2 lb mushrooms (cremini, shiitake, or button), chopped
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squashes in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30 minutes, until tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the chopped mushrooms and cook until softened and browned, about 5 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
5. Stir in the ricotta cheese and half of the Parmesan cheese into the mushroom-spinach mixture.
6. Once the squash is done, scoop out some of the flesh to make room for the filling.
7. Stuff each squash half with the mushroom and spinach mixture, then sprinkle with the remaining Parmesan cheese. Return to the oven for 10 minutes to allow the cheese to melt and the filling to set.

The Mushroom and Spinach-Stuffed Acorn Squash is a flavorful and satisfying dish that’s perfect for a cozy Valentine’s Day dinner. The savory mushrooms and creamy ricotta cheese blend harmoniously with the natural sweetness of the acorn squash. This dish is ideal for those seeking a hearty yet light meal to enjoy on a special evening.

Quinoa and Cranberry-Stuffed Delicata Squash

The Quinoa and Cranberry-Stuffed Delicata Squash is a delightful, health-conscious dish that doesn’t skimp on flavor. The nutty quinoa pairs beautifully with the tart cranberries, while the delicate, tender delicata squash adds a mild sweetness. This dish is not only beautiful to serve but also full of nutritious ingredients, making it a light yet flavorful option for a Valentine’s Day celebration.

Ingredients:

• 2 delicata squashes
• 1 cup quinoa, cooked
• 1/2 cup fresh cranberries, chopped
• 1/4 cup almonds, slivered
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the delicata squashes in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper, then place the halves cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
3. While the squash is roasting, cook the quinoa according to package instructions.
4. In a skillet, toast the slivered almonds over medium heat until lightly browned, about 3-4 minutes.
5. In a large bowl, mix the cooked quinoa, chopped cranberries, toasted almonds, cinnamon, and maple syrup. Season with salt and pepper.
6. Once the squash is done, scoop out a little of the flesh to make room for the filling.
7. Stuff each squash half with the quinoa and cranberry mixture, then return to the oven for an additional 10 minutes to heat through.

The Quinoa and Cranberry-Stuffed Delicata Squash is an excellent choice for a nutritious and visually stunning Valentine’s Day meal. The quinoa provides a hearty, protein-packed filling, while the cranberries offer a burst of tartness that perfectly complements the sweet delicata squash. This dish is not only healthy but also bursting with flavor, making it a wonderful addition to any romantic dinner.

Note: More recipes are coming soon!