Baked Stuffed Squash

Delight in the comforting flavors of fall with this Baked Stuffed Squash recipe, a wholesome and satisfying dish that's as beautiful as it is delicious. Perfectly roasted acorn squash halves serve as edible bowls, filled with a savory, herb-infused stuffing made from sautéed vegetables, breadcrumbs, Parmesan cheese, and a medley of fragrant seasonings like thyme and sage. The combination of roasted squash's tender sweetness and the crisp, golden-topped stuffing creates a mouthwatering balance of textures and flavors. This easy, vegetarian main course or hearty side dish comes together in just over an hour, making it ideal for cozy weeknight dinners or festive holiday tables. Serve warm, garnished with fresh parsley, to savor the ultimate baked squash comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium-sized acorn squash
• 2 tablespoons olive oil
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons salt
• 1 tablespoon unsalted butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup mushrooms, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 0.5 teaspoon dried sage
• 1 cup breadcrumbs
• 0.5 cup parmesan cheese, grated
• 3 tablespoons vegetable stock

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2

Carefully cut the acorn squashes in half and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place the squashes cut-side down on the prepared baking sheet.

Step 3

Bake the squash halves in the oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is baking, heat the remaining 1 tablespoon of olive oil and the butter in a large skillet over medium heat.

Step 5

Add the diced onion, garlic, carrot, celery, and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Stir in the chopped parsley, thyme, sage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another 1-2 minutes to let the flavors meld.

Step 7

Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, and vegetable stock. Mix until the stuffing holds together but is not overly wet.

Step 8

Once the squash halves are done baking, remove them from the oven and carefully turn them over so the cut side faces up. Scoop the prepared stuffing mixture into each squash half, packing it gently.

Step 9

Return the stuffed squashes to the oven and bake for another 15-20 minutes, or until the tops are golden and crisp.

Step 10

Let the stuffed squashes cool for 5 minutes before serving. Optionally, garnish with additional parsley or a sprinkle of Parmesan. Serve warm and enjoy!

Nutrition Facts

Serving size	1150.9 grams (1150.9g)

Amount per serving	% Daily Value*
Calories	1275

Total Fat 59.50g	76%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 2.80g
Cholesterol 71mg	24%
Sodium 3833mg	167%
Total Carbohydrate 162.10g	59%
Dietary Fiber 22.40g	80%
Total Sugars 23.00g
Protein 45.30g	91%

Vitamin D 14IU	70%
Calcium 826mg	64%
Iron 10mg	54%
Potassium 3357mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 13.3%

Carbs: 47.5%