Thursday, April 5, 2018

Stuffed Acorn Squash

While the weather is still cool and I'm inclined to use my oven, I decided to make some stuffed acorn squash to go along with a roast for dinner. This recipe takes a short cut using Kraft Stove Top Stuffing.

Stuffed Acorn Squash

Cut a large acorn squash in half and scoop out the seeds.  Slice to make six lengthwise sections.

Place the squash slices a large baking dish with 1/2 inch of water in the bottom, then sprinkle with salt and ground cinnamon.

Cover with foil and bake for 30 minutes at 350 degrees or until fork tender.

I start with a box of Savory Herb Stove Top Stuffing, then I like to doctor it up a bit.

Dice 1/2 cup onion, 1/4 cup celery (including leaves), 1/4 cup bell pepper, 1/4 pecans and 2 cloves of garlic.

Saute in 1 tablespoon of olive oil until tender.

Add salt, pepper and crushed dried thyme leaves (or poultry seasoning) to taste.

Mix sauteed vegetables with bread crumbs from the mix box.

Boil 1 cup of water with 4 tablespoons margarine.  Stir the hot liquid into the bread crumb and sauteed vegetable mixture. 

Remove any remaining water from the baking dish. Cover acorn squash with the stuffing mix.

Cover and bake for 30 minutes at 350 degrees. Remove the foil and bake an additional 15 minutes to brown the top of the stuffing.

This makes a great side dish or a hearty vegetarian entree.

Do you have any vegetarian or side dishes you would like to recommend? -- Margy


  1. Replies
    1. Thanks. My plan is to grow acorn squash this summer to have more for winter meals. It stores quite well with its firm outer skin. - Margy


Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy