Acorn Stuffed Squash
A hearty stuffed squash dish featuring tender acorn squash filled with a flavorful mixture of rice, walnuts, cheese, and seasonings, perfect for cozy family dinners.
Ingredients
Instructions
- Halve the acorn squash lengthwise and remove strings and seeds.
- Bake, covered with foil, until tender, about 25 minutes at 375°F.
- Scoop out the flesh, leaving about 1/4-inch shell.
- Mash the cooked squash well.
- Saute minced onion in butter until soft.
- Mix the sautéed onion with the mashed squash, chopped walnuts, cooked brown rice, beaten eggs, salt, pepper, and nutmeg.
- Heap the squash mixture into the squash shells.
- Bake in a 350°F oven for 10 to 15 minutes.
- Top with grated Cheddar cheese in the last few minutes of baking.
Tips & Substitutions
For a richer flavor, try using a mix of nuts like pecans or almonds instead of walnuts. You can also substitute the brown rice with quinoa for a gluten-free option. If you want to add more veggies, consider incorporating spinach or kale into the filling. Adjust the seasoning to your taste, and don't be afraid to add more nutmeg for a warm, comforting flavor.
Serving Suggestions
Serve the acorn stuffed squash warm, garnished with fresh herbs like parsley or thyme for added color and flavor. This dish pairs beautifully with a light salad or steamed vegetables for a complete meal. For a comforting dessert, consider following it up with Homemade Vanilla Ice Cream(For 1 Gallon Freezer) to round out your fall-inspired dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Acorn Stuffed Squash contains roughly 768 calories, with 15g protein, 72g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (48% of the Daily Value), protein (30% of the Daily Value), and calcium (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Store it in the refrigerator and then stuff the squash just before baking. This can save time on busy days and allows the flavors to meld together, enhancing the overall taste.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds with 2.5 tablespoons of water per egg). This will help bind the filling while keeping it vegetarian-friendly.
Is there a way to make this dish vegan?
Absolutely! To make it vegan, replace the eggs with a flaxseed or chia seed mixture and use vegan butter instead of regular butter. Ensure that your rice is cooked with vegetable broth for added flavor, and enjoy a delicious plant-based version of this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).