Ham Stuffed Acorn Squash

Elevate your fall dinner table with this savory and satisfying Ham Stuffed Acorn Squash recipe, a perfect blend of hearty and wholesome flavors. Tender roasted acorn squash halves serve as natural bowls for a mouthwatering stuffing made with diced ham, buttery breadcrumbs, sautéed onions, celery, and a touch of Parmesan cheese. Infused with rich chicken broth and a sprinkle of fresh parsley, this dish is both comforting and elegant. Not only is it easy to prepare in under an hour, but it’s also visually stunning—ideal for cozy family dinners or holiday gatherings. With its golden, crispy topping and vibrant presentation, this dish strikes a balance between rustic charm and culinary sophistication. Try it today for a warm, nutrient-rich dinner that’s guaranteed to impress!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 1 medium, diced yellow onion
• 2 stalks, diced celery stalks
• 2 cloves, minced garlic cloves
• 1 cup, diced cooked ham
• 1 cup bread crumbs
• 2 tablespoons, chopped fresh parsley
• 0.25 cup, grated Parmesan cheese
• 0.5 cup chicken broth

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each acorn squash in half from top to bottom and scoop out the seeds and stringy pulp.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the flesh is tender but still firm enough to hold its shape.

Step 5

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

Step 6

Add the diced onion and celery, and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute.

Step 7

Add the diced ham to the skillet and cook for 2-3 minutes to warm through.

Step 8

Reduce the heat to low and stir in the bread crumbs, parsley, and Parmesan cheese. Slowly pour in the chicken broth, stirring constantly to moisten the mixture. Remove from heat and set aside.

Step 9

Once the squash halves are done roasting, remove them from the oven and carefully flip them cut-side up.

Step 10

Divide the stuffing mixture evenly among the squash halves, pressing it down slightly to help it adhere.

Step 11

Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.

Step 12

Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Serving size	2768.4 grams (2768.4g)

Amount per serving	% Daily Value*
Calories	2017

Total Fat 73.70g	94%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 3.40g
Cholesterol 231mg	77%
Sodium 6497mg	282%
Total Carbohydrate 284.80g	104%
Dietary Fiber 86.20g	308%
Total Sugars 13.70g
Protein 88.40g	177%

Vitamin D 5IU	23%
Calcium 1258mg	97%
Iron 15mg	82%
Potassium 9866mg	210%

*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: 30.8%

Protein: 16.4%

Carbs: 52.8%