Stuffed Acorn Squash

This stuffed acorn squash is a medley of all the fall flavors; sausage, apple, and quinoa. The filling is prepared and stuffed inside the baked acorn squash. This is a cozy fall recipe that you will fall in love with!

If you like this squash recipe, you need to try my butternut squash soup, or my roasted acorn squash and cauliflower soup.

They make a perfect small Christmas meal, and they're even healthy. To make these even more suitable for Christmas, you can substitute the ground pork for ground turkey, too!

How To Make Stuffed Acorn Squash

First, you will start by preparing all of the "pieces" of this recipe. Then we will prepare the filling and stuff the squashes, so let's get started!

To Prepare The Acorn Squash

Preheat the oven to 350°F and thoroughly wash the outside of the squashes. 

Cut the squashes in half around the middle and trim off the tops/bottoms to create a flat surface. 

Using a small spoon, scrape out the seeds and discard. 

Lightly drizzle the inside of the squash with extra virgin olive oil and sprinkle with a little bit of salt. 

Place the squashes face down on a foil-lined baking sheet and bake for 30 minutes, until the squash is fork tender. Remove the squash from the oven and set aside. 

To Prepare The Ground Pork 

(Ground turkey may also be substituted)

In a medium sized frying pan, add the pork and cook over medium heat until it is fully browned. 

Drain off any excess fat, remove from the heat and set aside. 

*If you are using ground turkey, add 1-2 tablespoons of vegetable oil to the pan before cooking the meat. 

To Prepare The Quinoa

In a medium sized saucepan add the dry quinoa and chicken stock. 

Stir together and bring to a boil over medium/low heat. After the quinoa is boiling, lower the heat to a simmer and place a tight fitting lid on top. 

Cook the quinoa until all of the liquid is absorbed, about 20 minutes. 

Making The Filling For The Stuffed Squash

A full list of ingredients with exact quantities can be found on the free printable recipe card below.

In a large deep skillet, add the olive oil and minced garlic. Saute until the garlic is fragrant, about 30 seconds. 

Then, add the apples, celery, italian seasoning, thyme, fennel, salt and pepper. Stir to combine and cook over medium heat until slightly softened, about 5 minutes. 

Stir in the cooked pork, cooked quinoa, and maple syrup. Cook for an additional 2 minutes. 

Remove the prepared filling mixture from the heat and stir in ½ cup shredded parmesan cheese, reserving the remaining ½ cup of cheese for topping. 

Stuffing The Squash

Preheat your oven to 350°F and grab the pre-baked acorn squashes. 

Flip the squashes over on the baking sheet to resemble the "bowl like" inside. 

Divide the filling evenly between all of the squashes (the filling amount per squash will vary depending on the size of the squash bowl). 

Top with the remaining ½ cup of parmesan cheese and bake for 20-25 minutes. 

Remove the acorn stuffed squash from the oven and let it cool slightly before serving. 

Serve the stuffed acorn squash with additional maple syrup to drizzle overtop, if desired (but highly recommended). 

Storage 

Store prepared stuffed squash in an airtight container in the refrigerator and enjoy within 3 days. 

To reheat leftovers, either place in a 350°F oven for 10-15 minutes, or microwave for 3-4 minutes until heated through. 

More Fall-Inspired Recipes

📖 Recipe

Stuffed Acorn Squash

A healthy and delicious "all-in-one" meal

5 from 1 vote

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Course: Main Course

Cuisine: American

Cook Time: 2 hours hours

Total Time: 2 hours hours

Servings: 6 servings

Calories: 584kcal

Author: Jessica

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Ingredients

 

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• ▢ 3 Acorn Squash small/medium sized
• ▢ 1 Tablespoon Extra Virgin Olive Oil
• ▢ Pinch of Salt
• ▢ 1 lb Ground Pork
• ▢ 2 cups Chicken Stock
• ▢ 1 cup Quinoa dry
• ▢ 1 Tablespoon Extra Virgin Olive Oil
• ▢ 4 cloves Garlic minced
• ▢ 1 ½ cups Apples diced
• ▢ 1 cup Celery diced
• ▢ 1 teaspoon Italian Seasoning
• ▢ ½ teaspoon Thyme
• ▢ ½ teaspoon Fennel
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Pepper
• ▢ ¼ cup Maple Syrup
• ▢ 1 cup Parmesan Cheese shredded and divided

Instructions

• To prepare the Acorn Squash; Preheat the oven to 350°F. Thoroughly wash the outside of the squash and cut in half around the middle. Trim off the tops/bottoms to create a flat surface. Using a small spoon, scrape out the seeds and discard. Lightly drizzle the inside of the squash with extra virgin olive oil and salt. Place the squash face down on a foil lined baking sheet and bake for 30 minutes, until the squash is fork tender. Remove the squash from the oven and set aside. 
• To prepare the Ground Pork (Ground Turkey* may also be substituted); In a medium sized frying pan, add the pork and cook over medium heat until fully browned. Drain off any excess fat and set aside. *If using ground turkey, add 1-2 tablespoons of vegetable oil to the pan before cooking. 
• To prepare the Quinoa; In a medium sized saucepan add the quinoa and chicken stock. Stir together and bring to a boil over medium/low heat. After the quinoa is boiling, lower the heat to a simmer and place a tight fitting lid on top. Cook until all of the liquid is absorbed, about 20 minutes. Fluffing with a fork at the end. 

Filling for the Squash

• In a large deep skillet, add the olive oil and minced garlic. Saute until the garlic is fragrant, about 30 seconds. 
• Add the apples, celery, italian seasoning, thyme, fennel, salt and pepper. Stir to combine and cook over medium heat until slightly softened, about 5 minutes. 
• Stir in the cooked pork, cooked quinoa, and maple syrup. Cook for an additional 2 minutes. 
• Remove from heat and stir in ½ cup shredded parmesan cheese, reserving the remaining ½ cup of cheese for topping. 

Stuffing the Squash

• Preheat the oven to 350°F and grab the pre-baked acorn squashes. 
• Flip the squashes over on the baking sheet to resemble the "bowl like" inside. 
• Divide the filling evenly between all of the squashes (the filling amount per squash will vary depending on the size of the squash bowl). 
• Top with the remaining ½ cup of parmesan cheese and bake for 20-25 minutes. 
• Remove from the oven and let cool slightly before serving. 

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Notes

Stuffed acorn squash can be served with additional maple syrup to drizzle overtop, if desired.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 59g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 68mg | Sodium: 835mg | Potassium: 1346mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1039IU | Vitamin C: 27mg | Calcium: 328mg | Iron: 4mg

The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.

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