Sylvia'S Stuffed Acorn Squash
Sylvia's Stuffed Acorn Squash offers a hearty, flavorful vegetarian option infused with smoky bacon, sweet bell peppers, and tangy tomatoes. The creamy cheese and tender squash create a comforting dish perfect for a cozy dinner or special occasion, combining savory and sweet flavors in every bite.
Ingredients
Instructions
- Cut the acorn squash in half and scoop out the seeds with a spoon. Place face down in a greased pan and bake at 350°F for 30 minutes.
- Cook the bacon until crispy, then remove and crumble.
- Retain the bacon grease in the pan.
- In the retained grease, sauté chopped onions, chopped bell peppers, chopped hot peppers, and diced tomatoes until tender.
- Add evaporated milk, grated cheese, butter, sugar, and crumbled bacon to the sautéed vegetables and mix well.
- Scoop out the cooked squash flesh and set aside, keeping the shells intact.
- Mix the squash flesh with the prepared ingredients.
- Spoon the mixture into the squash shells.
- Bake the stuffed squash at 350°F for an additional 20 minutes.
Tips & Substitutions
For added flavor, consider using smoked bacon or adding herbs like thyme or sage to the sautéed vegetables. You can substitute the cheese with a dairy-free option if desired. If you want a heartier dish, mix in cooked quinoa or rice. Adjust the heat of the dish by varying the number of hot peppers based on your preference.
Serving Suggestions
These stuffed acorn squashes make a fantastic main dish, perfect for autumn gatherings. Serve alongside a simple green salad or warm crusty bread for a complete meal. They also pair beautifully with Lanita'S Red Rice for a flavorful side. Consider drizzling with a balsamic reduction for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option; cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sylvia'S Stuffed Acorn Squash contains roughly 687 calories, with 20g protein, 96g carbohydrates, and 28g fat. It is an excellent source of vitamin A (76% of the Daily Value), iron (58% of the Daily Value), and dietary fiber (50% of the Daily Value). Note that it is relatively high in sodium, at 1402mg per serving (61% 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 prepare the stuffed acorn squash ahead of time?
Yes, you can prepare the stuffing and fill the squash shells a day in advance. Store the filled squash in the refrigerator and bake them just before serving. This allows the flavors to meld and saves time on the day of your meal.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can use regular milk or cream, but it may alter the richness slightly. For a dairy-free alternative, try using canned coconut milk or a nut-based milk, adjusting the quantity to achieve a similar consistency.
How do I know when the stuffed squash is done?
The stuffed acorn squash is done when the squash is tender and the stuffing is heated through. You can check by inserting a fork into the flesh; it should be soft. A food thermometer should read at least 165°F in the center of the stuffing.
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).