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    You are in: Home / Recipes / Stuffed Acorn Squash Recipe
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    Stuffed Acorn Squash

    Stuffed Acorn Squash. Photo by Dr. Jenny

    1/2 Photos of Stuffed Acorn Squash

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    Total Time:

    Prep Time:

    Cook Time:

    54 mins

    10 mins

    44 mins

    Nancy Van Ess's Note:

    Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400°F.
    2. 2
      Cut squash in half and remove the seeds.
    3. 3
      Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
    4. 4
      While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
    5. 5
      Sauté about 4 minutes.
    6. 6
      Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
    7. 7
      Check baking squash with a fork to see if it glides through the flesh.
    8. 8
      Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
    9. 9
      NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on July 02, 2001

      55

      Excellent recipe! I couldn't find any muenster cheese so I used aged gouda and it was very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2010

      55

      I've made this twice in the past 3 days! After reading the other reviews, I considered changing it up before giving it a try... (I agree, basil and soy sauce and brown sugar sounded like an odd combination to me too) But I am sooo glad I didn't! This combination is perfect in my opinion!! I'm really astonished at how good it tastes! I only had swiss so that's what I used... still good. The second time I made it, I didn't have anymore mushrooms so I subbed some shredded zucchini, and had run out of walnuts as well. It was just as good though! I recommend mixing the shredded cheese in a little not just topping it, only thing I do differently!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2006

      55

      I thought this was great, but made a few minor changes. I used olive oil instead of butter (healthier) and sharp cheddar instead of muenster cheese. Next time I make it (there will be a next time!) I would scoop out some of the softened squash and mix it with the filling prior to topping with cheese. It was a nice mix of flavors, and the splash of soy sauce gave it more of a depth of flavor.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Stuffed Acorn Squash

    Serving Size: 1 (299 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 304.7
     
    Calories from Fat 187
    61%
    Total Fat 20.8 g
    32%
    Saturated Fat 10.5 g
    52%
    Cholesterol 44.0 mg
    14%
    Sodium 292.5 mg
    12%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.2 g
    8%
    Protein 7.4 g
    14%

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