Stuffed Acorn Squash Recipe

Looking for a Stuffed Acorn Squash recipe? This is a protein packed dish that is filled with flavor. Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring fabulous, yet diverse, flavor to every bite.

This is fantastic as a fall dish. I have had Italian sausage stuffed acorn squash many times. It is one of my favorites. Taking the basic sausage acorn stuffed squash and replacing the sausage with mushrooms, turns this into an inexpensive meatless recipe that can be great for any night of the week.

If you are looking for other fall dish ideas, check out our Chicken Pasta with Vegetables and our Cheeseburger Soup. Both are hearty and comforting.

🥘Ingredients

• Acorn squash
• Extra virgin olive oil
• Garlic
• Pancetta
• Portobello mushrooms
• Yellow onion
• Green lentils- The lentils should be cooked.
• Fresh sage
• Dry red wine
• Dates
• Walnuts
• Parmesan cheese
• Salt and Pepper

Also need:
Non-stick cooking spray

Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.

🔪Instructions

You will find complete instructions in the recipe card below.

Step 1: Position oven rack to center position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.

Step 2: Place the acorn squash halves cut side up in the prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in preheated oven and roast for 40 minutes, or until the squash is fork tender.

Step 3: In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until lightly browned, approximately 2-3 minutes.

Step 4: Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

Step 5: Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.

Step 6: When ready, remove cooked squash from the oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

Step 7: Return stuffed squash to the oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!

🧾Substitutions

• Spaghetti squash, butternut squash, kabocha squash, and even pumpkin would all be great substitutes.
• Lentils - You can use quinoa, rice or even orzo.

📖Variations

• Vegetarian - simply omit the pancetta.

🍽 Equipment

• large baking dish
• knife
• cutting board
• pastry brush
• spatula or wooden spoon
• skillet
• grater

🥫Storage

The great thing about this recipe is that it can be made ahead of time. Simply prepare the squash and stuffing, but do not bake it. Store the unbaked squash in the fridge for up to a day before baking. When you are ready to bake, stuff the squash and bake as directed.

This can be stored in the fridge for up to four days in an airtight container.

If you want to freeze the leftovers, you can do that as well. Place the squash in a freezer-safe container and it will keep for up to four months.

When you are ready to eat it, thaw the squash in the fridge overnight and then reheat it in the oven.Preheat the oven to 350 degrees Fahrenheit and then place the squash on a baking sheet. Bake for about 20 minutes, or until heated through.

You can also reheat this in the microwave, but it will not be as crisp. Place on a microwave-safe plate and heat for two minutes. Check it and then heat in 30-second increments until heated through.

🔎Top Tips

If you have never had acorn squash, it has a mildly sweet and nutty taste. It is not as sweet as butternut squash, but it is in the same family. When you stuff acorn squash, the filling takes on the flavor of the squash. In this case, the mushrooms, onions, and garlic all blend together to create a fantastic flavor.

If you want it sweeter, you could always add some honey or maple syrup to the filling before cooking.

The cooking time may need to be adjusted depending on the type of squash you use. Butternut squash and kabocha squash are both a little denser than acorn squash, so they may need to cook a few minutes longer. Pumpkin is much softer, so it may only need to cook for 10-15 minutes.

FAQ

How Many Weight Watchers Points

If you make this recipe as is, each serving is 6 Weight Watchers Personal Points on my plan. You also get a point added to your daily points for eating a nonstarchy green veggie. That basically makes this 5 points when you add it to your food log.

With the new personal points plan from WW, your points might be different than mine. In that case, here is the direct link to the recipe in the WW recipe builder app. You can see how many points this recipe are for you. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.