Stuffed Acorn Squash Recipe

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Photo by Karen Keb
Get creative and try this recipe with whatever squash appeals most to you!

Ingredients

  • 1 acorn squash
  • 2 tablespoons minced onion
  • 1 tablespoon minced bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated Parmesan or Romano cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup bread crumbs
  • salt and pepper

Directions

  • Preheat the oven to 400 degrees F.
  • Cut the squash in half and scoop out the seeds and string. Place the squash cut-side down in a glass baking dish and fill with enough water so it comes up about 1/2" around the squash. Cover the dish with foil and bake for 30 to 40 minutes until tender.
  • Transfer the squash to a plate to cool. Reduce oven heat to 350 F.
  • When cool to the touch, scoop out the flesh (leaving the shells about 1/4" thick all the way around) and place it in a large bowl. Add the onion, pepper, olive oil, cheese, crushed red pepper flakes, and bread crumbs, and mash together. Season with salt and pepper.
  • Divide the mixture between the two shells and place on baking sheet rimmed with parchment paper. Bake for 15 minutes, until browned and bubbling.
  • Allow to cool slightly before serving.
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Mother Earth News Gardening
Mother Earth News Gardening
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