In this Stuffed Acorn Squash recipe, we are using a really simple filling in our squash for a deep and satisfying dinner that you can feel really good about eating. This dinner recipe is good for you, but doesn’t skimp on the flavor.
Tip One is to pull off the stem (if you can) before you try to slice through it. It might be more picture perfect with it on, but it just causes trouble.Tip Two is to soften the squash before attempting to cut it. Put it in the microwave just for 1 minute, and it will be a little easier to cut in half.Tip Three is, as mentioned above, to use an ice cream scoop to scoop out all the pulp inside. It can be difficult to get out, but a nice metal scoop will help.
Additionally, acorn squash themselves are extremely filling, and a good source of fiber while also being really low in calories. I love making acorn squash in the Instant Pot and topping it with shredded chicken and spaghetti sauce for a light lunch. This meal ends up being only 385 calorie a serving with 4 grams of fiber, leaving you feeling really full and satisfied.
To refrigerate, cover the uncooked squash and place in the refrigerator for up to 24 hours. Bake at 400 degrees for 15 to 20 minutes, remove from the oven top with remaining cheese and bake for 5 more minutes.To freeze, place on a parchment lined baking sheet and flash freeze for 2 hours. Then transfer to an airtight container. Freeze for up to three months. When ready to bake, bake at 400 degrees from frozen for 30 to 40 minutes, top with cheese and bake for 5 more minutes.
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If you make this delicious stuffed acorn squash recipe or any of my other recipes, leave me a comment and let me know what you think.
