Stuffed Oven Baked Acorn Squash – Fall and Winter delight

Acorn squash is considered a winter squash and so it is very popular during fall and winter. It is shaped like an acorn, has yellow-orange flesh inside and tastes slightly sweet when cooked. Acorn squash is most commonly baked, but can also be microwaved, sauteed or steamed. It can be savory or sweet. This recipe is savory, we are baking the squash and then stuffing it with sauteed minced pork.

This is what acorn squash looks like. It is green, about the size of a small cantaloupe and sometimes has a splash of orange color at the top.

oven baked acorn squash

 

Stuffed Oven Baked Acorn Squash

stuffed oven baked acorn squash

The stuffing I used for this recipe is the same stuffing for Filipino Tortang Talong (Stuffed Eggplant Omelet). I used ground pork but you can substitute ground beef or ground turkey or even pork sausage if you want.

Stuffed Oven Baked Acorn Squash

This dish is made by cutting acorn squash in half, baking it in the oven and stuffing it with minced pork sauteed in garlic, onions and tomatoes. The stuffed halves are then topped with cheddar cheese and broiled for a few minutes to melt the cheese.
Course Main Course, Side Dish
Cuisine American, Filipino
Keyword filipino cooking, healthy eating, stuffed oven baked acorn squash, thanksgiving side dish
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 4 people
Author Maria

Ingredients

  • 2 pc acorn squash
  • 1 tsp salt and pepper
  • 1 tbsp olive oil spray or 1 tbsp olive oil
  • 1/2 cup shredded cheddar cheese

Stuffing

  • 1 tbsp olive oil
  • 1/2 lb ground pork
  • 1 tsp salt
  • 3 cloves garlic minced
  • 1/2 pc onion chopped
  • 1 pc small tomato
  • 1/2 pc small potato diced small
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to  400 degrees Fahrenheit.

  2. Microwave acorns for 1 minute Using a sharp, heavy knife, cut squash in half crosswise. Cut off 1/2 inch off the bottoms to make the halves stay flat

  3. Scoop out seeds and tendrils. Spray or brush inside with olive oil. Place in baking sheet and bake for an hour.

Stuffing:

  1. Heat olive oil in wok or frying pan

  2. Saute garlic for 1 minute. Add onions, cook 2 minutes. Add tomatoes, cook 1 minute. Add diced potatoes and cook for about 3 minutes.

  3. Add ground pork, break clumps, season with salt and pepper. Cook for about 7 minutes while mixing until pork is browned and fully cooked. Set aside.

  4. When squash is done, take it out of the oven, add the stuffing in the cavity of the squash.

  5. Top with cheddar cheese and bake for 5 minutes more.

  6. Sprinkle with paprika and crushed red pepper flakes if desired. Garnish with chopped parsley.  

Recipe Notes

* Left-over stuffing can be used for stuffed bell peppers or omelette

How to Serve

This has both protein and vegetable so it can be a meal by itself. It can be eaten with toasted, garlic bread, quinoa or rice. It can also be served as a side dish to a main meal like turkey for Thanksgiving. It is very presentable and will make a good spread for a dinner table.

oven baked acorn squash

 

Here is another squash recipe that I have published before. This one uses butternut squash and combines it with green beans. This is one of my favorite dishes growing up in the Philippines.

Butternut Squash with Green Beans in Coconut Milk

 

Health Benefits of Acorn Squash

This squash is not as rich in beta carotene as other winter squashes, but is a good source of fiber and potassium. It also has smaller amounts of Vitamin C and B. What it lacks for in some nutrients, it makes up for in taste.

What do You Think?

This is a very good dish to prepare for Thanksgiving and holidays. It is portioned enough that each guest or family member can have a delicious, half acorn squash. The hardest part of the dish is cutting the hard, acorn squash in half but microwaving it for one minute makes it manageable.

You can serve baked acorn squash by itself just seasoned with salt and pepper or butter and brown sugar. This stuffed version takes it to the next level and makes a very savory, filling meal. I hope you enjoy making and eating it!

Kain Na! (Let’s Eat).

 

 

 

 

 

 

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *