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Home Health Library Recipes Stuffed acorn squash

Stuffed acorn squash

Nutrition Facts

Serving Size 1/2 squash
Calories 267

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 1 g
Total fat 10 g
Sodium 284 mg
Cholesterol 0 mg
Dietary fiber 8 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.


(Serves 4)
  • 2 medium acorn squashes, cut in half with seeds removed
  • 1 tablespoon olive oil
  • 2 cups chopped Granny Smith or Honeycrisp apples
  • 1/2 cup chopped shallots
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 4 cloves garlic, chopped
  • 1 cup cooked quinoa
  • 1/4 cup chopped unsalted pecans
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Last Updated: April 23rd, 2016