Once fall arrives and the winter squash begins appearing at the markets and grocery stores, I start dreaming of this hearty dish. I think it makes the perfect fall meal idea and would also be welcome at your Thanksgiving feast! Not only is it easy and incredibly tasty, but it also looks so impressive on the plate. Stuffed vegetables are one of my favorite comfort meals, especially ones that are topped with cheese. This is a 3-cheese stuffed acorn squash, so there’s plenty of ooey gooey goodness to go around! The squash is cut in half and roasted until tender then scooped out and stuffed with a filling made with ground chicken, mushrooms, onions, apples, parmesan cheese, and fresh herbs. Everything gets topped with shredded cheese and is broiled to bubbling perfection! The recipe serves half of a cheesy stuffed acorn squash per person if serving as a full meal or a quarter if serving as a side. To round out the meal, you might like to serve it with a shaved Brussels sprout salad, a roasted cauliflower salad, or a nice simple green salad.
Why You’ll Love This Recipe
Ingredients In Recipe
I know the list of ingredients looks a bit long, but you probably already have a lot of them in your fridge and pantry and they’re all really easy to find in your local grocery store. Complete list of ingredients and amounts can be found in the recipe card below.
Acorn squash: This winter squash is green or green and orange on the outside and is the shape of a large acorn (it’s where it gets its name!). It has a slightly sweet and buttery flavor and so delicious when it’s roasted. I used 2 two-pound squash. If yours are smaller, you might need 3, otherwise, you’ll end up with too much filling.
For the stuffing/filling:
Ground chicken: I used ground chicken for its mild flavor. You can substitute for ground turkey or ground beef. Sausage stuffed acorn squash is also really popular. Just remove the sausage meat from the casing before cooking.Vegetables and aromatics: I added cremini mushrooms for their deep earthy flavor, yellow onion, celery, and garlic. Apple: A sweet crisp apple is a good pairing for this filling. Peel, core, and dice the apple.Fresh Herbs: Thyme and/or rosemary are good options here or substitute for your favorite fresh herbs.Cheese: Parmesan cheese is folded into the stuffing to give it that great salty cheesy flavor. I also sprinkle shredded cheese over the top for a melty bubbly topping. I do a mix of mozzarella with sharp cheddar, but any other melting cheese will work.Red pepper flakes (optional): If you like a bit of heat, a sprinkling of red pepper flakes in the stuffing mix will give it an extra kick.
How to Cut Acorn Squash
Cutting the squash in half isn’t too difficult. Just make sure you use a sharp knife and cut the squash on a steady cutting board.
How To Make It
Cheesy stuffed acorn squash makes a beautiful presentation plus it couldn’t be easier to make. Follow the steps below to make this cozy meal!
Recipe Tips
Trim the bottoms. Remember to trim a little bit off the bottom of your squash so they sit flat instead of wobbling all over the plate!Do not overstuff. It’s fine to fill it to the brim, but be careful not to add too much. Otherwise, it’ll overflow, fall out and no longer look as presentable. Watch while broiling. Keep a close eye on your squash as it broils to avoid anything burning.
Make it Your Own
The stuffing is very customizable so you can add and swap ingredients to suit your own tastes. Here are some ideas to get you started:
Add beans or chickpeas.Throw in some dried cranberries or chopped dried apricots.Sprinkle over some chopped toasted nuts or seeds before serving for added crunch.Fold in some cooked wild rice to the filling.Add some heat with red pepper flakes or a dash of hot sauce.
Storing Tips
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven: Place the cheesy stuffed acorn squash in a baking dish with a couple of tablespoons of water in the bottom of the dish. Bake in a 350°F/180°C oven for about 15–20 minutes until the stuffing is heated throughout. Reheat in the microwave: Place the squash in a microwave-safe dish with a couple of tablespoons of water and microwave for 2–3 minutes. You will want to stir the filling halfway through to make sure it heats evenly. Freezing: You can freeze the stuffed squash easily by wrapping it tightly and storing it in an airtight container. It will keep in the freezer for up to 2 months. Thaw the stuffed squash overnight in the fridge and then reheat in a 350°F/180°C oven for 15–20 minutes until the stuffing is warmed through.
What To Serve With
If you’re worried about your guests needing more to fill up, don’t be! One of these stuffed acorn halves is enough to satisfy even the hungriest teenager. However, if you’re up to adding on a few extra sides for the holidays, or special occasions, I’d suggest pairing it with a colorful fall salad like this easy pear salad, a beet salad, or roasted sweet potato salad. You could also serve it in quarters as a side along with roasted Cornish hens, turkey tenderloins, or a juicy roast chicken. Cozy up to cheesy stuffed acorn squash tonight or save this recipe for the next time you’re craving something healthy, wholesome, and satisfying! Pin it for more people to enjoy too! © Little Sunny Kitchen
