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Easy Stuffed Acorn Squash

Easy Stuffed Acorn Squash: Cozy & Delicious Fall Flavor

Easy Stuffed Acorn Squash is a perfect cozy fall dish with savory stuffing and roasted squash.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 pieces Acorn Squash The base of the dish that provides natural sweetness.
  • 2 tablespoons Olive Oil Enhances the roasting process; substitute with avocado oil if desired.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Stuffing
  • 1 pound Halal Turkey Sausage Adds rich protein; can substitute with chickpeas or white beans for a vegan option.
  • 1 medium Onion Provides depth in flavor.
  • 1 stalk Celery Adds the perfect crunch.
  • 1 medium Apple Introduces sweetness; select firm varieties.
  • 2 cloves Garlic Enhances flavor; garlic powder can replace if needed.
  • 1 teaspoon Dried Sage Infuses earthy tones; thyme works as a substitute.
  • 1 teaspoon Dried Thyme Complements sage beautifully.
  • 1/2 teaspoon Red Pepper Flakes Optional; adds a hint of heat.
  • 1 cup Cooked Quinoa or Rice Acts as a filling component.
  • 1/2 cup Dried Cranberries Balances sweetness with tartness.
  • 1/4 cup Chopped Pecans or Walnuts Optional; provides crunch.
  • 1/4 cup Halal-Certified Parmesan-Style Cheese Optional; adds creaminess.
  • 2 tablespoons Fresh Parsley For garnish.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • parchment paper

Method
 

Cooking Steps
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the acorn squash in half and scoop out the seeds. Brush with olive oil, season with salt and pepper, and roast cut-side down for 30-35 minutes.
  3. Heat a skillet over medium heat, add olive oil, and cook halal turkey sausage until browned.
  4. Sauté chopped onion, celery, apple, and minced garlic in the same skillet until softened.
  5. Add dried sage, thyme, and red pepper flakes, and stir in cooked quinoa, dried cranberries, and nuts. Cook for an additional 2-3 minutes.
  6. Flip roasted squash halves cut-side up and fill with stuffing mixture. Sprinkle cheese on top if desired.
  7. Return to the oven and bake for an additional 10-15 minutes until cheese is melted.
  8. Remove from oven, let cool slightly, and garnish with parsley before serving.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Consider making this dish ahead of time for better flavor and easier preparation, and enjoy with a side salad for a balanced meal.

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