Stuffed Acorn Squash


for 4 servings

  • 2 small acorn squashes

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon fresh rosemary

  • 3 cloves garlic, chopped

  • Protein Options: ½ lb sausage(225 g) OR ½ lb ground turkey(225 g) OR a full can of Black Beans (vegetarian option)

  • 1 medium sized apple, chopped

  • 1 cup panko breadcrumbs(50 g) OR chopped oats

  • ½ cup parmesan cheese(55 g)

  • 1-2 tbsp of raw honey OR maple syrup


  1. Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).

  2. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.

  3. Drizzle each squash half with olive oil, salt, and pepper.

  4. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

  5. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.

  6. Add Garlic and Protein Option, until it is browned on all sides.

  7. Add Apple until slightly softened. Finally, mix in Bread Crumbs OR oats, and then Parmesan Cheese and Raw Honey just until incorporated. Remove from heat.

  8. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.

  9. Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.

  10. Enjoy!

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