Total Time
Prep 20 mins
Cook 18 mins

Beautiful, savory, and sized for two. This makes a lot of stuffing and I think that you could fill two squash (to make 4 servings) if you wanted to. Of course you'd need to use the wedge of squash from the second as well.

Ingredients Nutrition


  1. Preheat oven to 450°F (230°C).
  2. Lay squash on side and cut about one-third lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish; microwave on High for 12 to 15 minutes or until tender.
  3. Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
  4. In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding as necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
Most Helpful

This is very unique and very good! I agree with makes way too much stuffing for the acorn squash shells....I'll have to find another use for all my leftover stuffing. The only thing I would change is to reduce the amount of tomato paste. Thanks for posting. Made for Newest Tag.

breezermom August 28, 2009