Stuffed Acorn Squash
Tender roasted squash filled with a savory, protein-rich mixture of vegetables, grains, and optional cheese. Quick, easy, and versatile, this fiber-packed meal is perfect for cozy weeknight dinners or meal prep.
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.
