8 In Main Courses

Stuffed Acorn Squash

Stuffed squash is a great meatless option for a Thanksgiving or holiday meal, especially if you’re looking for something a little outside the traditional norm!  The quinoa stuffed squash we made last year was such a hit, we decided to do another take on it this year. Instead of stuffing the squash with quinoa, we decided to go with a traditional bread stuffing, made with whole grain bread, leeks, and herbs.

Both versions are one of our favorite main dishes — the roasted sweetness of the squash pairs perfectly with a savory filling. (If you’re looking for a gluten free option, try the quinoa version instead of the bread stuffing.)

We picked up our ingredients at the Indy Winter Farmer’s Market, which opened last weekend. And if you’re an Indy resident, we’ll be at the Indy Winter Farmer’s Market this Saturday (November 17) from 9:00-11:00 for a book signing for the Green Mango Cafe Cookbook!  We’d love to see you there if you are local. (Special thanks to everyone who has picked up a cookbook – sales are going well!)

What are you planning for your Thanksgiving table?

Thanksgiving 2012
Roasted Root Vegetables
Grape and Walnut Salad with Lemon Poppy Seed Dressing
Apple Pomegranate Galette
Whole Grain Classic Stuffing

Stuffed Acorn Squash
Serves: 4
What You Need
  • 2 large acorn squash (about 2½ pounds each) or 4 small acorn squash
  • Whole Grain Classic Stuffing
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
What To Do
  1. Preheat the oven to 375°F.
  2. Prepare the Whole Grain Classic Stuffing.
  3. Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet lined with parchment paper (for easy cleanup).
  4. Place both the stuffing and the squash into the oven; bake for about 45 to 50 minutes until the squash is slightly browned and easily pierced with a fork, and the stuffing is browned.
  5. Spoon the stuffing into the acorn squash halves. Serve immediately.



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  • Reply
    November 15, 2012 at 5:21 am

    This really sounds delicious – we may not have thanksgiving over here but this is such a great vegetarian option. So delicious!

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 15, 2012 at 6:43 am

    I love this! I tried your quinoa stuffed squash a little while ago and it was such a hit. I know this will be too!

  • Reply
    November 15, 2012 at 9:56 am

    I love this, seriously. I am such a carb lover that stuffing is one of the things I get most excited for (because hardly ever is bread the main ingredient). However, I love the idea of putting it inside the squash- wonderful!

    • Reply
      November 18, 2012 at 8:53 pm

      Seriously — what could be better than soggy bread as the main ingredient of a meal? :)

  • Reply
    Loretta | A Finn In The Kitchen
    November 15, 2012 at 10:35 am

    Ok, first of all, don’t even get me started on stuffing! My favorite part about the Thanksgiving meal…Then you stuff it in acorn squash, which I recently fell in love with. It looks absolutely gorgeous!

  • Reply
    November 15, 2012 at 11:13 am

    I love the idea of filling squash with stuffing! I usually fill them with rice, nuts, etc, but I’ll be trying this sometime this week!

  • Reply
    November 20, 2012 at 10:03 pm

    I featured these and the galette in a healthy thanksgiving post for the blog Ladylux.com – as you’ll see, I’m a fan! Thanks for the great recipes!


    • Reply
      November 21, 2012 at 8:55 pm

      Thank you, Tara! So glad you enjoy the recipes!

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    Happy Cooking! ~ Sonja & Alex