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Stuffed Baked Acorn Squash

Stuffed Baked Acorn Squash
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This Stuffed Baked Acorn Squash recipe is a delightful way to enjoy seasonal fall flavors combined with wholesome, nutritious ingredients. Featuring tender roasted acorn squash halves filled with a hearty mixture of quinoa or rice, vegetables, protein, herbs, nuts, and optional cheese, this dish is perfect for cozy dinners or festive gatherings. It’s easy to prepare, visually stunning, versatile, and satisfying for all kinds of diets, making it a comforting yet impressive meal.

Ingredients

Scale

Squash

  • 2 medium acorn squashes
  • Olive oil, for brushing
  • Salt and pepper, to taste

Grain Base

  • 1 cup quinoa or rice
  • Water or broth, according to grain package instructions

Vegetables

  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach (optional)

Protein

  • 1/2 lb ground turkey, sausage, or plant-based crumbles

Herbs and Spices

  • 2 cloves garlic, minced
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 tsp fresh rosemary or 1/2 tsp dried rosemary
  • 1/4 tsp ground cinnamon
  • Salt and pepper, to taste

Nuts and Seeds

  • 1/4 cup chopped walnuts or pepitas

Optional

  • 1/4 cup grated Parmesan or crumbled feta cheese

Instructions

  1. Prepare the Squash: Carefully cut the acorn squashes in half and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt and pepper. Place the halves face-down on a baking sheet and roast in a preheated oven at 400°F (200°C) for 30-40 minutes, until the flesh is tender but not mushy.
  2. Cook the Filling: While the squash roasts, cook the quinoa or rice according to package instructions. In a skillet, sauté diced onions and your chosen vegetables until soft. Add the protein and cook thoroughly. Season with garlic, thyme, rosemary, cinnamon, salt, and pepper to build rich flavors. Stir in the cooked grain and nuts or seeds, mixing well. Add dried fruit, if using.
  3. Stuff the Squash: Once roasted, allow the squash halves to cool enough to handle. Flip them over gently and fill each cavity generously with the prepared stuffing. Press the stuffing lightly to pack it firmly.
  4. Bake Again: Return the stuffed squash to the oven at 375°F (190°C) for 15-20 minutes to meld flavors and heat through. If using cheese, sprinkle it on top in the last 5 minutes of baking to melt perfectly.

Notes

  • Choose acorn squashes of similar size to ensure even cooking.
  • Don’t overcook the squash; it should be tender yet firm to support the stuffing.
  • Season each component individually to maximize flavor complexity.
  • Use a rimmed baking sheet to catch any drips and ease cleanup.
  • Allow the baked stuffed squash to rest for a few minutes before serving to help set the filling.

Nutrition

Keywords: stuffed acorn squash, baked squash recipe, fall recipes, gluten free, vegetarian options, healthy dinner, seasonal vegetables

Find it online: https://dailydishez.com/stuffed-baked-acorn-squash/