Baked Stuffed Squash
A hearty baked stuffed squash dish featuring savory rice and sunflower seeds, seasoned with herbs and soy sauce, perfect for vegetarian mains or holiday meals.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Halve and clean the acorn squash.
- Brush the insides of the squash with oil.
- Place the squash in a baking dish with 1/4 inch of water.
- Bake in the oven for 45 minutes.
- While the squash is baking, prepare the stuffing: cook minced onion in oil until clear.
- Add sunflower seeds and stir for 1 minute.
- Add salt, sage, thyme, marjoram, soy sauce, and water.
- Reduce heat to low and simmer uncovered for 5 to 10 minutes.
- Add cooked rice or breadcrumbs to the mixture.
- Remove the squash from the oven after 45 minutes.
- Fill each squash half with the stuffing.
- Bake for an additional 10 to 15 minutes until heated through.
Tips & Substitutions
For a richer flavor, consider adding cooked sausage or mushrooms to the stuffing. If you're looking for a vegan option, substitute the soy sauce with tamari. You can also use cooked quinoa instead of rice for a different texture. Make sure to check the squash for doneness by piercing it with a fork; it should be tender but not mushy.
Serving Suggestions
Stuffed squash makes a hearty main dish, perfect for autumn dinners. Serve alongside a fresh Lemon Coleslaw Salad for a refreshing contrast. This dish pairs beautifully with baked chicken or roasted vegetables for a complete meal. For a comforting finish, consider serving Fudgie Chocolate Dessert to round out the flavors.
Storage & Reheating
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Stuffed Squash contains roughly 2535 calories, with 30g protein, 275g carbohydrates, and 154g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (106% of the Daily Value), and calcium (101% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% 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 and store it in the refrigerator. Just make sure to mix in the rice or breadcrumbs right before stuffing the squash to keep it fresh. This will save you time on the day you plan to bake the squash.
What other vegetables can I add to the stuffing?
You can enhance the stuffing with diced bell peppers, zucchini, or even chopped kale. Just sauté them with the onions to ensure they are fully cooked before mixing with the rest of the ingredients. This adds extra nutrition and flavor to the dish.
Is this dish suitable for meal prep?
Absolutely! Baked stuffed squash is perfect for meal prep. You can bake multiple squash halves and portion them out for the week. They reheat well and make for a quick and healthy lunch or dinner option, keeping you on track with your meal planning goals.
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).