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Easy Stuffed Acorn Squash

Easy Stuffed Acorn Squash for Cozy Fall Comfort Food

Enjoy Easy Stuffed Acorn Squash, a delightful fall dish perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 pieces Acorn Squash Halved and seeded
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 1 pound Halal Turkey Sausage Can substitute with chicken sausage or chickpeas
  • 1 medium Onion Diced; can substitute with shallots
  • 2 stalks Celery Chopped
  • 1 medium Apple Any firm variety, can substitute with pears
  • 2 cloves Garlic Minced; can substitute with garlic powder
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes Optional
  • 1 cup Cooked Quinoa or Rice Can substitute with farro or couscous
  • 1/2 cup Dried Cranberries Can substitute with raisins or chopped dates
  • 1/4 cup Chopped Pecans or Walnuts Optional
  • 1/2 cup Halal-certified Parmesan-style Cheese Optional; nutritional yeast for dairy-free option
  • 1/4 cup Chopped Fresh Parsley For garnish

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Halve and seed the acorn squash, placing halves cut-side down on the sheet.
  2. Drizzle olive oil over cut sides of squash and season with salt and pepper. Roast for 30–35 minutes, until tender.
  3. In a skillet, heat olive oil over medium heat. Cook turkey sausage for 5–7 minutes until browned.
  4. Add onion, celery, and apple to the skillet, sauté for 5–7 minutes until softened.
  5. Stir in garlic, sage, thyme, and red pepper flakes, mixing well. Add quinoa or rice, cranberries, and optional nuts, cooking for 2–3 minutes.
  6. Flip roasted squash halves cut-side up and fill generously with the stuffing. Top with cheese if desired.
  7. Bake stuffed squash for an additional 10–15 minutes until heated through and cheese is melty.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1200IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

This dish is meal prep-friendly. Consider making extra stuffing to use as a salad topping throughout the week.

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