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.
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!
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.
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
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
Other great squash recipes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup wild rice, or other rice, I used long grain brown here
- 1-1/2 cup water
- 1/2 tsp ground curry powder, mild
- 1 tsp ground cinnamon
- 2 whole cloves
- 1/2 tsp sage
- 1/4 cup walnuts, chopped, optional
- fresh chopped parsley
- maple syrup for drizzling
- kosher salt & pepper (to taste preference)
- black sesame seeds, optional
Baked Acorn Squash
- Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
- 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).
- Slice in half. Use a spoon to remove seeds and stringy parts in the center.
- Stuff with rice and seasonings.
- 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.
- 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.
- 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.
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.