This recipe for stuffed acorn squash is not only attractive, but it’s delicious too. It makes a wonderful side dish that would go with many types of meals. It can also make a nice main dish, perhaps with more nuts or seeds, or even beans added to it. Give it a try! The recipe is below the video links.
To see how to roast acorn squash (with no added oil), watch this video!
To see a video demonstration of this recipe, watch here…
Enjoy the recipe below!
I hope this helps!
Sweet and Savory Stuffed Roasted Acorn Squash
Makes 6 Servings
3 acorn squash
1 Tbsp extra virgin olive oil
1 Tbsp butter
½ cup chopped onion
½ cup chopped bell pepper (green or red)
2 cloves garlic, minced
1 medium apple, peeled and cut into bite-size pieces
¼ cup sweetened dried cranberries
1/2 cup pecans, coarsely chopped
½ tsp salt, or to taste
3 cups cooked rice of choice
Optional garnish, fresh or dried parsley flakes
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Wash and cut the squash in half from stem end to point. Scoop out the seeds and place the halves, cut side down on the parchment paper lined baking sheet (it is not necessary to oil the squash halves). Place baking sheet on oven rack in the middle of the oven and roast the squash for about 30 minutes, or until a knife easily pierces the squash. Remove from oven. [See note below]
You will need cooked rice for this dish. The rice may be cooked while the squash is roasting. Or, the rice may be cooked in advance and held in the refrigerator. If cooking it in advance, see the note below.
Prepare the stuffing
While the squash are roasting, prepare the stuffing. Heat the oil and butter in a skillet over medium heat. Sauté the onion and bell pepper until they begin to soften; add garlic. Sauté briefly, then stir in the chopped apple, cranberries, chopped pecans and salt. Allow the added ingredients to briefly heat through. Remove from heat and stir in the cooked rice. Cover and set aside until the squash are done.
Fill the squash halves (when everything is hot and freshly cooked)
After the squash are roasted, remove them from the baking sheet and fill them with the hot, prepared filling. Top with optional garnish. Serve any extra filling on the side. Enjoy!
Fill the squash halves (when the squash and/or rice were precooked and are cold)
If the squash and/or rice were precooked and need to be reheated, place the filled roasted squash halves on a clean dry baking sheet or pan (parchment paper is not needed). Scoop filling into the squash halves. Follow reheating instructions in the note below. Top with optional garnish and serve.
If any filling is left and needs to be reheated, place it in a greased oven-safe bowl and cover it with foil. Place in oven at 375F or 400F for about 10 to 15 minutes, or until everything is heated through. Sprinkle with fresh or dried parsley flakes for optional garnish, if desired.
Reheating Note: The squash and/or rice may be cooked ahead of time and held in a covered container in the refrigerator. If doing this, stuff the cold squash with the prepared filling. Place the filled squash halves in a clean, dry baking dish and cover the dish with foil to help retain moisture. Place in oven at either 375F or 400F until heated through. The time will depend upon how cold the squash is and if the rice was also cooked in advance and is still cold.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.