Stuffed Acorn Squash

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I cooked acorn squash for the first time last Fall, when I got one in my CSA produce. I just got my first one this season and decided to try another stuffing recipe. Like portabellas, I love these because you can stuff them with just about anything. The one thing I don’t like is actually halving the squash – I find this difficult even with a large sharp knife. Any suggestions out there?
This is a fairly easy, filling recipe that is super healthy. It is also very tasty and most meat-eaters won’t notice the lack of meat. A perfect way to ring in Fall!
  • 1 whole acorn squash
  • 1 package frozen Boca veggie crumbles
  • 1 green pepper
  • 1 red pepper
  • 1/2 white onion
  • 2 apples
  • parsley and tarragon, chopped finely
  • Olive oil
  • Ponzu sauce
  • Salt/pepper
  1. First, slice the acorn squash in half – you need a good large knife to do this. Sometimes I can’t get mine to slice evenly, in which case I re-cut to even the halves up. If you do this, keep the squash that gets cut off and use that in the stuffing mix.
  2. Scoop out the insides/seeds and place cut side down in baking dish w/a shallow pool of water on bottom.
  3. Bake until slightly tender (fork meets resistance) for about 20 minutes at 375 degrees.
  4. Meanwhile, chop all vegetables into bite-size pieces. Chop the herbs finely and reserve.
  5. After the squash has been in the oven for about 10 minutes, begin to make the stuffing. In a large pan, saute the veggies and crumbles together until cooked. Add olive oil and Ponzu as needed to add moisture. Stuffing should be moist and well seasoned but not swimming. Season generously with S/P. Occasionally place the lid on the pan to create more moisture.
  6. Take squash out of oven when softened. Stir herbs into stuffing. Scoop stuffing into inside of squash and bake for about 10 minutes at 375 – squash should be cooked through and stuffing hot.
  7. Depending on how big your squash is, you will probably have extra stuffing. I serve the squash with extra stuffing on the plate. The stuffing is actually enough to make 2 whole acorn sqaushes, 4 servings, so you could do that also.
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One thought on “Stuffed Acorn Squash

  1. Aunt Lou October 8, 2009 / 9:48 PM

    Grandma used to make acorn squash too. She used to put butter and cinnamon in the middle and bake them! Yummy! I am impressed with your cooking. Love ya!

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