Stuffed Acorn Squash
Ever tasted a dish that feels like a warm hug? This stuffed acorn squash does just that. With its aromatic spices and comforting flavors, it’s the perfect recipe to make you feel cozy inside and out.
Ingredients
- 2 medium acorn squash halved and seeds removed
- 1 tbsp olive oil or any neutral oil
- 1 small onion diced
- 2 garlic cloves minced (or 1/2 tsp garlic powder)
- 1 rib celery diced
- 1 medium apple diced
- 1 tsp dried thyme (or Italian seasoning)
- 1/2 tsp ground cinnamon
- protein options *see notes*
- 1 cup rice or quinoa cooked
- 1/4 cup sunflower seeds or chopped pecans optional
- 1/4 cup cheese (cheddar, feta, mozzarella) optional
Instructions
Roast the Squash
- Preheat oven to 400°F.
- Brush inside of each squash half with olive oil. Sprinkle with salt and pepper.
- Place cut-side down on a baking sheet lined with parchment.
- Roast for 30-35 minutes until fork-tender.
Cook the Grain and Protein
- Cook either rice or quinoa.
- If using lentils, cook per package directions (or explore purchasing canned already cooked lentils).If using ground turkey or chicken, cook until internal temperature reaches at least 165°F.
Make the Filling
- While squash is roasting, in a single skillet, heat 1 tbsp oil in a large pan over medium heat.
- Add onion and celery and sauté 5 minutes until soft.
- Add garlic, apple, thyme, and cinnamon. Cook another 3-5 minutes.
- Stir in cooked protein of choice and cooked grain. Warm through and season with salt and pepper.
- Stir in seeds/nuts and cheese (if using). Turn off heat.
Stuff the Squash
- Turn roasted squash halves cut-side up.
- Spoon the filling into each half, packing it gently.
- Optional: sprinkle a bit more cheese on top.
Bake again (Optional but nice)
- Return to oven for 10 minutes until heated through and cheese melts.
Notes
Protein options:
-
- Vegetarian option: 1 can (15 oz) cooked white beans or 1 can (15 oz) cooked lentils, drained and rinsed
- NON-vegetarian option: 1 lb ground turkey or chicken