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Stuffed Acorn Squash

I made this stuffed acorn squash recipe for a Food for Life class I was teaching, and it was a huge hit! One participant said they would be perfect for an upscale dining restaurant. Not only beautiful and delicious but very nutritious as well.

vegan stuffed acorn squash

We love this stuffed acorn squash because it’s…

  • A rainbow of warm colors
  • Loaded with wholesome ingredients
  • Perfect for stuffing
  • Bursting with flavor
  • Great for holidays or any time of the year
  • Amazingly delicious

An acorn squash’s natural shape is perfect for adding stuffing. This delicious vegan baked and stuffed acorn squash recipe is packed with beta carotene and fiber, and makes a beautiful table display!

stuffed acorn squash on baking sheet
Such a beautiful display of color!

Cook squash whole in the oven

One trick to cooking acorn squash is to bake them whole, then slice and scrape the seeds out with a spoon. This makes it SO much easier. For step-by-step instructions, take a look at my How to Cook Acorn Squash article.

deseeding baked acorn squash
Such a beautiful display of color!

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

Nutrition in acorn squash

The nutritional content of acorn squash is similar to that of all other varieties of squash. It applies specifically to baked winter acorn squash that doesn’t contain any additional salt. The serving size is 1 cup of cubed acorn squash weighing 205 grams, or about 7.25 ounces.–LiveStrong

Stuffed Acorn Squash whole
Whole uncooked acorn squash

A serving of acorn squash contains 37 percent of the DV for vitamin C, 23 percent of the DV for thiamin and 20 percent of the DV for vitamin B6.

It also contains 18 percent of the DV for vitamin A, 10 percent of the DV for folate and 10 percent of the DV for pantothenic acid. A serving of acorn squash contains 26 percent of the DV for potassium, 25 percent of the DV for manganese and 22 percent of the DV for magnesium.–LiveStrong

How Carotenoids Help Protect Against Cancer

Carotenoids are the pigments that give fruits and vegetables such as carrots, cantaloupe, sweet potato, and kale their vibrant orange, yellow, and green colors. Beta-carotene, lycopene, and lutein are all different varieties of carotenoids.

They all act as antioxidants with strong cancer-fighting properties. Antioxidants protect cells from free radicals, substances that work to destroy cell membranes and DNA. Smokers tend to have higher concentrations of free radicals in the blood due to the chemicals they inhale.

So, it’s no surprise that studies have confirmed that antioxidants lower the risk of lung cancer for smokers.1 (This is no reason to smoke, of course, as it is impossible to predict who will develop cancer in every instance.)

Studies have also suggested that carotenoids may help prevent skin, breast, and prostate cancer.2-4Some carotenoids are also converted to vitamin A, which is necessary for healthy vision and cell growth.Physicians Committee

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Other great squash recipes

Stuffed Acorn Squash

Stuffed Acorn Squash

Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

An acorn squash's natural shape is perfect for adding stuffing. This delicious vegan roasted and stuffed acorn squash recipe is packed with beta carotene and fiber, and makes a beautiful table display!

Ingredients

Acorn's Stuffing

Instructions

Baked Acorn Squash

  1. Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
  2. Preheat oven to 400 degrees. Place whole acorn squash in the oven and bake for approximately 30-40 minutes, depending on the size of your squash. While this is baking, begin cooking rice (stuffing).
  3. Slice in half. Use a spoon to remove seeds and stringy parts in the center.
  4. Stuff with rice and seasonings.

Acorn Stuffing

  1. While squash is baking in the oven, prepare to stuff by cooking rice. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.
  2. Add the rice, curry powder, cinnamon, sage, clove, and 1/2 teaspoon salt and stir until the spices are toasted about 1 minute. Add 1-1/2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
  3. Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, a little more cinnamon, parsley, walnuts, and a few grinds of black pepper.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 133Total Fat: .8gCarbohydrates: 29.8gFiber: 2.8gProtein: 2.7g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Vegan stuffed acorn squash
Perfect for holiday meals!

baked acorn squash
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Melody

Saturday 25th of April 2020

This is very good. Stuffed with a wild rice mixture and added a bouillon cube.

Tina

Wednesday 31st of August 2016

Going to try this. Quinoa would make a great grain to stuff with also!

DeAnne

Tuesday 10th of November 2015

This looks great! I will definitely try it.

Cheri

Monday 9th of November 2015

This filling looks yummy. I have found that cutting the squash on the equator presents the pretty scallop on the edges. I have cut the squash when raw, cutting off pointy ends so it sits flat like a bowl.