Savory Stuffed Acorn Squash

Level

Home Cook

Time

60 min.

Serves

Ingredients

2 acorn or delicata squash, halved lengthwise and seeds removed
2 tbsp olive oil
Salt & pepper, to taste

For the Filling

1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 celery stalk, diced (optional)
1 apple or pear, diced (optional, adds sweetness)
1 cup cooked quinoa, wild rice, or brown rice
½ cup chopped kale, spinach, or chard (lightly sautéed)
¼ cup dried cranberries (or raisins)
¼ cup toasted walnuts or pecans
½ tsp thyme or sage (dried or fresh)
Salt & pepper, to taste
¼ cup crumbled feta or goat cheese (optional)

Instructions

Step 1

Preheat oven to 400°F (200°C). Brush squash halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast 25–35 minutes, until tender.

Step 2

While squash roasts, prepare filling: Heat olive oil in a skillet, sauté onion, garlic, and celery until soft. Stir in apple/pear, greens, cooked grain, cranberries, nuts, and herbs. Cook 2–3 minutes, adjust seasoning.

Step 3

Turn squash halves cut-side up. Fill with the warm mixture. Sprinkle with cheese if using.

Step 4

Return to oven for 5–10 minutes to warm through and slightly melt cheese.

Step 5

Serve warm as a main dish or hearty side.

Tip: Add browned sausage, ground turkey, or lentils for extra protein.

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