50+ Delicious Winter Stuffed Squash Recipes for Every Palate

As winter settles in, there’s nothing quite like the comforting aroma of a hearty stuffed squash wafting through the kitchen.

These versatile vegetables are not only delicious but also provide a perfect vessel for a variety of flavorful fillings.

Whether you’re looking for vegetarian options, healthy choices, or indulgent flavors, stuffed squash recipes are a fantastic way to warm up your winter meals.

In this article, we present over 50 creative and mouthwatering stuffed squash recipes that celebrate seasonal ingredients and culinary creativity.

From acorn to butternut, each recipe is designed to delight your taste buds while nourishing your body, making them perfect for cozy family dinners, festive gatherings, or meal prep for busy weekdays.

50+ Delicious Winter Stuffed Squash Recipes for Every Palate

With over 50 winter stuffed squash recipes to choose from, you’ll never run out of ideas for this cozy and nutritious dish.

Stuffed squash not only showcases the rich flavors of winter ingredients but also allows you to explore various cuisines and dietary preferences.

Whether you prefer hearty grain and protein-filled recipes or lighter vegetable-packed options, there’s something for everyone in this collection.

Embrace the winter season by experimenting with different flavors, textures, and fillings.

As you gather around the table with family and friends, these stuffed squash recipes will surely bring warmth and joy to your winter dining experience.

So, roll up your sleeves, grab your favorite squash, and get ready to create some delightful meals that will keep you warm all season long!

Savory Sage and Sausage Stuffed Acorn Squash

This hearty dish features acorn squash filled with a savory mixture of sausage, sage, and vegetables, creating a comforting meal perfect for chilly winter nights. The combination of flavors makes it a great centerpiece for a family dinner or a festive gathering.

Ingredients:

• 2 medium acorn squash
• 1 pound Italian sausage (or turkey sausage)
• 1 cup cooked quinoa or rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, diced
• 1 cup spinach, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for drizzling
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash cut-side up on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes until tender.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
3. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are browned.
4. Crumble in the sausage, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-8 minutes.
5. Stir in the cooked quinoa or rice, spinach, sage, thyme, salt, and pepper. Cook until the spinach is wilted and everything is heated through.
6. Remove the squash from the oven and fill each half with the sausage mixture. Top with Parmesan cheese if desired. Return to the oven and bake for an additional 10 minutes.

The savory flavors of the stuffed acorn squash make it a delightful winter meal that warms you from the inside out. This dish not only serves as a filling dinner option but also makes for a beautiful presentation on your holiday table. Each bite offers a delicious blend of spices and textures, ensuring that everyone will be asking for seconds.

Maple-Cranberry Stuffed Butternut Squash

This vibrant recipe features sweet butternut squash filled with a delightful mixture of maple syrup, dried cranberries, nuts, and spices. It’s a perfect combination of sweet and savory that embodies the spirit of winter and brings a festive touch to any meal.

Ingredients:

• 2 medium butternut squash
• 1 cup cooked farro or rice
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet and drizzle with olive oil. Season with salt and cinnamon. Roast for 40-50 minutes until tender.
2. While the squash is roasting, prepare the filling. In a bowl, mix together the cooked farro or rice, dried cranberries, chopped nuts, maple syrup, cinnamon, nutmeg, and a pinch of salt. Adjust sweetness as desired.
3. Once the squash is tender, remove it from the oven and carefully scoop out a bit of the flesh to make room for the filling.
4. Fill each squash half with the cranberry mixture, pressing down gently to pack it in. Return to the oven and bake for an additional 15-20 minutes until heated through.
5. Garnish with fresh parsley before serving.

The combination of flavors in this dish is truly delightful, making it a must-try during the winter months. The natural sweetness of the butternut squash pairs perfectly with the tartness of the cranberries and the warmth of the spices. This recipe not only tastes amazing but also adds a beautiful splash of color to your winter meals. It’s an excellent choice for both festive gatherings and cozy family dinners.

Curried Lentil Stuffed Delicata Squash

Delicata squash, known for its edible skin and sweet flavor, is the perfect vessel for a nourishing filling of curried lentils. This recipe brings together the warmth of curry spices and the protein-rich goodness of lentils, making it a wholesome winter meal.

Ingredients:

• 2 medium delicata squash
• 1 cup cooked green or brown lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 cup coconut milk
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the delicata squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes until tender.
2. In a skillet, heat a little olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
3. Stir in the garlic, curry powder, and cumin, cooking for an additional minute until fragrant.
4. Add the cooked lentils, coconut milk, and diced tomatoes. Stir well and simmer for about 5-7 minutes until heated through. Season with salt and pepper to taste.
5. Remove the squash from the oven and fill each half with the lentil mixture. Return to the oven and bake for another 10 minutes.
6. Garnish with fresh cilantro before serving.

This curried lentil stuffed delicata squash is not only delicious but also packed with nutrients, making it a fantastic winter dish. The creamy coconut milk combined with the warm spices creates a cozy, aromatic filling that will warm you up on even the coldest of nights. It’s an impressive yet easy-to-prepare meal that’s sure to delight your family and friends, bringing a touch of exotic flavor to your winter dining table.

Cheesy Spinach and Quinoa Stuffed Spaghetti Squash

This delightful dish combines the nutty flavor of spaghetti squash with a rich filling of cheesy spinach and quinoa, making it a nutritious and satisfying meal. It’s a wonderful way to enjoy a vegetable-packed dinner that feels indulgent while still being healthy.

Ingredients:

• 1 large spaghetti squash
• 1 cup cooked quinoa
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and cook until wilted (if using fresh), about 3-4 minutes. If using frozen spinach, make sure it is heated through and any excess moisture is evaporated.
4. In a large bowl, combine the cooked quinoa, sautéed spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Mix the squash strands with the filling mixture, then fill each squash half with the cheesy quinoa filling.
6. Top with additional mozzarella cheese if desired and bake for another 10-15 minutes until the cheese is melted and bubbly.

This cheesy spinach and quinoa stuffed spaghetti squash is a comforting, creamy dish that feels indulgent while being full of wholesome ingredients. It’s an excellent choice for a family meal or a cozy dinner with friends. The combination of flavors and textures will surely impress everyone at the table, making it a favorite for winter dining.

Sweet Potato and Black Bean Stuffed Kabocha Squash

This recipe features the earthy flavors of sweet potatoes and black beans stuffed into kabocha squash, resulting in a hearty and vibrant dish that’s perfect for winter. The natural sweetness of the squash complements the savory filling beautifully, making it a delightful option for a festive meal.

Ingredients:

• 1 medium kabocha squash
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the kabocha squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-35 minutes until tender.
2. In a pot, bring water to a boil and add the diced sweet potato. Cook until tender, about 10-15 minutes. Drain and set aside.
3. In a large bowl, combine the cooked sweet potato, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
4. Once the kabocha squash is cooked, carefully flip the halves cut-side up. Fill each half with the sweet potato and black bean mixture, pressing down gently.
5. Return to the oven and bake for an additional 15-20 minutes until heated through.
6. Garnish with fresh cilantro before serving.

This sweet potato and black bean stuffed kabocha squash is a fantastic winter dish that brings warmth and nutrition to your table. The flavors meld beautifully, making each bite satisfying and delicious. It’s a colorful addition to any meal, perfect for impressing guests or enjoying a cozy night in. This recipe is not only hearty but also vegetarian-friendly, catering to a variety of dietary preferences while ensuring everyone leaves the table satisfied.

Mediterranean Stuffed Acorn Squash

Bringing the flavors of the Mediterranean to your winter dining, this acorn squash recipe is stuffed with a colorful medley of ingredients, including feta cheese, olives, and sun-dried tomatoes. It’s a refreshing and vibrant dish that showcases the seasonal bounty.

Ingredients:

• 2 medium acorn squash
• 1 cup cooked couscous or quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup diced bell pepper
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large bowl, combine the cooked couscous or quinoa, feta cheese, chopped olives, sun-dried tomatoes, diced bell pepper, oregano, and a drizzle of olive oil. Season with salt and pepper to taste.
3. Once the squash is roasted, flip the halves cut-side up. Fill each half with the Mediterranean mixture, pressing down gently.
4. Return to the oven and bake for another 10-15 minutes until heated through.
5. Garnish with fresh parsley before serving.

This Mediterranean stuffed acorn squash is a delightful way to enjoy the robust flavors of the region during the winter months. The combination of creamy feta, tangy olives, and sweet roasted squash creates a balanced and satisfying dish. It’s perfect for entertaining or as a special family meal, offering a taste of sunshine in the heart of winter. Each bite bursts with flavor, ensuring that this dish will become a favorite at your table.

Balsamic Glazed Brussels Sprouts and Mushroom Stuffed Delicata Squash

This vibrant dish features delicata squash filled with a medley of roasted Brussels sprouts and mushrooms, drizzled with a sweet balsamic glaze. It’s a perfect balance of flavors and textures, making it an excellent choice for a winter feast or holiday gathering.

Ingredients:

• 2 medium delicata squash
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup mushrooms, sliced (cremini or button)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
2. In a separate bowl, toss the Brussels sprouts and mushrooms with olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper.
3. Spread the Brussels sprout and mushroom mixture on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
4. Once the delicata squash and vegetables are cooked, remove them from the oven. Flip the squash cut-side up and fill each half with the roasted Brussels sprouts and mushrooms.
5. Return to the oven for another 10 minutes to heat through. Garnish with fresh thyme before serving.

This balsamic glazed Brussels sprouts and mushroom stuffed delicata squash is a delightful way to showcase winter vegetables in a comforting dish. The combination of earthy mushrooms and sweet Brussels sprouts complements the sweet, roasted delicata squash perfectly. This recipe not only serves as a stunning centerpiece for any holiday table but also provides a delicious way to enjoy seasonal produce. Each bite delivers a burst of flavor, making it a memorable addition to your winter meals.

Apple, Walnut, and Cinnamon Stuffed Acorn Squash

This sweet and nutty dish combines the flavors of apples, walnuts, and warm spices to create a comforting stuffing for roasted acorn squash. It’s perfect for winter, offering a delightful balance of sweetness and warmth that feels like a hug in a bowl.

Ingredients:

• 2 medium acorn squash
• 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
• 1/2 cup walnuts, chopped
• 1/4 cup dried cranberries or raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons maple syrup
• Salt to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
2. In a skillet over medium heat, add a drizzle of olive oil. Add the diced apples and sauté for about 5-7 minutes until they start to soften.
3. Stir in the chopped walnuts, dried cranberries, cinnamon, nutmeg, and maple syrup. Cook for an additional 3-4 minutes, mixing well until everything is combined.
4. Once the acorn squash is roasted, flip the halves cut-side up. Fill each half with the apple and walnut mixture, pressing down gently.
5. Return to the oven and bake for another 15-20 minutes until heated through.

This apple, walnut, and cinnamon stuffed acorn squash is a warm, comforting dish that brings a touch of sweetness to winter dining. The combination of tender squash, sweet apples, and crunchy walnuts creates a satisfying texture and flavor profile that delights the senses. It’s an ideal dish for family gatherings, holiday meals, or a cozy night in, and it showcases seasonal ingredients beautifully. Each bite offers a sweet and nutty explosion, making this recipe a go-to for anyone looking to enjoy the flavors of winter.

Thai Peanut and Vegetable Stuffed Butternut Squash

This flavorful dish features roasted butternut squash stuffed with a colorful mix of vegetables and a creamy Thai peanut sauce. It’s a unique twist on stuffed squash that brings together rich flavors and textures, making it a standout choice for winter dinners.

Ingredients:

• 1 medium butternut squash
• 1 cup cooked brown rice or quinoa
• 1 cup mixed vegetables (bell peppers, carrots, snap peas)
• 1/2 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Chopped green onions and cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40-45 minutes until tender.
2. In a skillet, heat a drizzle of olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender-crisp.
3. In a bowl, mix together the peanut butter, soy sauce, maple syrup, lime juice, grated ginger, and a splash of water to create a smooth sauce.
4. Once the butternut squash is roasted, flip the halves cut-side up. In a bowl, combine the cooked rice or quinoa with the sautéed vegetables and half of the peanut sauce. Mix well.
5. Fill each squash half with the vegetable and rice mixture, drizzling the remaining peanut sauce on top.
6. Return to the oven for another 10-15 minutes to heat through. Garnish with chopped green onions and cilantro before serving.

This Thai peanut and vegetable stuffed butternut squash is a delightful fusion of flavors that will warm you up during the winter months. The creamy peanut sauce adds a deliciously rich layer, while the roasted butternut squash provides a sweet and nutty base. It’s an exciting and satisfying dish that’s perfect for impressing guests or enjoying a flavorful meal with family. Each bite is bursting with flavor, making it a memorable addition to your winter recipe repertoire.

Herbed Rice and Lentil Stuffed Acorn Squash

This hearty dish features acorn squash filled with a savory mix of herbed rice and lentils, creating a filling and nutritious meal. It’s perfect for winter, showcasing the warmth of herbs and the satisfying texture of lentils.

Ingredients:

• 2 medium acorn squash
• 1 cup cooked brown rice or quinoa
• 1 cup cooked green or brown lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
2. In a skillet over medium heat, add the olive oil and sauté the diced onion for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
3. In a large bowl, combine the cooked rice, lentils, sautéed onion and garlic, thyme, rosemary, salt, and pepper. Mix well.
4. Once the acorn squash is roasted, flip the halves cut-side up. Fill each half with the rice and lentil mixture, pressing down gently.
5. Return to the oven and bake for an additional 10-15 minutes until heated through. Garnish with fresh parsley before serving.

This herbed rice and lentil stuffed acorn squash is a delightful winter dish that combines wholesome ingredients into a comforting meal. The nutty flavor of the lentils paired with fragrant herbs creates a satisfying filling that perfectly complements the sweet, roasted squash. It’s an excellent option for a vegetarian main course or as a side dish for any winter gathering. Each bite offers a warm and hearty experience, making it a dish that you’ll look forward to serving during the colder months.

Cranberry, Walnut, and Brown Rice Stuffed Delicata Squash

This festive dish features delicata squash stuffed with a delightful mixture of brown rice, tart cranberries, and crunchy walnuts, creating a colorful and nutritious meal. It’s perfect for winter celebrations, offering a blend of sweet and savory flavors that evoke the spirit of the season.

Ingredients:

• 2 medium delicata squash
• 1 cup cooked brown rice
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/2 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. In a large bowl, combine the cooked brown rice, sautéed onion, cranberries, walnuts, cinnamon, salt, and pepper. Mix well until all ingredients are combined.
4. Once the delicata squash is roasted, flip the halves cut-side up. Fill each half with the cranberry and walnut mixture, pressing down gently.
5. Return to the oven for an additional 10-15 minutes until heated through. Garnish with fresh parsley before serving.

This cranberry, walnut, and brown rice stuffed delicata squash is a delicious way to celebrate winter with seasonal flavors. The combination of sweet cranberries and crunchy walnuts pairs beautifully with the tender delicata squash, creating a dish that’s not only pleasing to the palate but also visually stunning. It’s an excellent option for holiday gatherings or family dinners, offering a balance of flavors that everyone will enjoy. Each bite delivers a festive flair, making this stuffed squash a cherished addition to your winter menu.

Curried Chickpea and Spinach Stuffed Butternut Squash

This vibrant dish features roasted butternut squash stuffed with a spiced mix of chickpeas, spinach, and aromatic curry flavors. It’s a wholesome and satisfying meal that warms the soul during the winter months.

Ingredients:

• 1 medium butternut squash
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups fresh spinach (or 1 cup frozen, thawed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40-45 minutes until tender.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Stir in the chickpeas, curry powder, and salt. Cook for about 5 minutes, allowing the chickpeas to absorb the spices. Add the spinach and cook until wilted. If desired, stir in the coconut milk for added creaminess.
4. Once the butternut squash is roasted, flip the halves cut-side up. Fill each half with the curried chickpea and spinach mixture, pressing down gently.
5. Return to the oven for an additional 10-15 minutes until heated through. Garnish with fresh cilantro before serving.

This curried chickpea and spinach stuffed butternut squash is a delightful and unique winter dish that combines hearty ingredients with aromatic spices. The warmth of the curry brings a cozy flavor profile that perfectly complements the sweetness of the roasted squash. It’s a fantastic option for a satisfying vegetarian meal or as a flavorful side dish at any gathering. Each bite bursts with spices and textures, making it a delicious choice for those chilly winter nights.

Quinoa and Black Bean Stuffed Acorn Squash

This nourishing dish combines roasted acorn squash with a hearty filling of quinoa, black beans, and spices, creating a satisfying meal perfect for winter evenings. It’s not only delicious but also packed with protein and fiber, making it a great option for vegetarian and vegan diets.

Ingredients:

• 2 medium acorn squash
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 small red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
2. In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, cumin, chili powder, lime juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Once the acorn squash is roasted, flip the halves cut-side up. Fill each half with the quinoa and black bean mixture, pressing down gently to pack it in.
4. Return to the oven and bake for an additional 10-15 minutes to heat through. Garnish with fresh cilantro before serving.

This quinoa and black bean stuffed acorn squash is a delightful and hearty dish that embraces the flavors of winter. The combination of nutty quinoa and earthy black beans creates a protein-rich filling that pairs beautifully with the sweet, roasted squash. It’s a versatile recipe that can be served as a main dish or a side, making it ideal for family dinners or potlucks. Each bite is a perfect blend of flavors and textures, making this recipe a wonderful addition to your winter meal rotation.

Spinach, Feta, and Pine Nut Stuffed Spaghetti Squash

This light yet flavorful dish features roasted spaghetti squash filled with a delightful mix of sautéed spinach, tangy feta cheese, and crunchy pine nuts. It’s a great option for a winter meal that feels both comforting and refreshing.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach (or 1 cup frozen, thawed)
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook until wilted.
3. In a large bowl, combine the sautéed spinach, crumbled feta cheese, toasted pine nuts, salt, and pepper. Mix well.
4. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into spaghetti-like strands, leaving some in the shell for stability. Add the strands to the spinach and feta mixture and stir to combine.
5. Fill the squash halves with the mixture and return to the oven for an additional 10-15 minutes to heat through. Drizzle with fresh lemon juice before serving.

This spinach, feta, and pine nut stuffed spaghetti squash is a delightful and healthy winter dish that highlights the flavors of the season. The creamy feta cheese pairs perfectly with the earthy spinach and crunchy pine nuts, creating a well-balanced filling that’s both satisfying and light. It’s a fantastic option for a cozy weeknight dinner or as a unique dish for holiday gatherings. Each bite offers a burst of flavor, making this stuffed spaghetti squash a memorable addition to your winter recipe collection.

Cheesy Broccoli and Rice Stuffed Butternut Squash

This comforting dish features roasted butternut squash filled with a creamy mixture of broccoli, rice, and cheese, creating a warm and satisfying meal. It’s perfect for winter, bringing together classic flavors that the whole family will love.

Ingredients:

• 1 medium butternut squash
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese (or a cheese blend)
• 1/2 cup milk (dairy or plant-based)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40-45 minutes until tender.
2. In a large bowl, combine the cooked rice, steamed broccoli, shredded cheese, milk, garlic powder, salt, and pepper. Mix well until everything is combined.
3. Once the butternut squash is roasted, flip the halves cut-side up. Fill each half with the cheesy broccoli and rice mixture, pressing down gently to pack it in.
4. Return to the oven and bake for an additional 10-15 minutes until heated through and the cheese is melted and bubbly. Garnish with fresh chives before serving.

This cheesy broccoli and rice stuffed butternut squash is a delightful winter comfort food that combines the sweetness of roasted squash with a creamy, cheesy filling. The broccoli adds a burst of color and nutrition, making this dish a wholesome option for family dinners. It’s a perfect way to enjoy seasonal produce while providing a satisfying meal that everyone will enjoy. Each bite is filled with warmth and cheesy goodness, making it an ideal dish for cozy nights in.

Note: More recipes are coming soon!