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Stuffed Acorn Squash

Submitted by: Susan Reynolds

Relates Susan Reynolds of Livermore, Colorado, 'One of my husband's favorite foods is acorn squash. I had an abundance of zucchini and acorn squash, so I put together this concoction. He pronounced it 'perfect'!'

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Wild Rice Stuffed Acorn Squash

Submitted by: sherry

Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course that's fit for a special occasion or holiday meal.

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Stuffed Acorn Squash

Submitted by: Weavre

The bowls of an acorn squash are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked. Sprinkle with Parmesan cheese, if desired.

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Moroccan-Style Stuffed Acorn Squash

Submitted by: TRUCKERDOO

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

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Pineapple Cinnamon Stuffed Acorn Squash

Submitted by: Robyn Webb

The hardest part of this recipe is cutting the squash in half and scooping out the seeds. The rest is a snap. Cook the squash, scoop out pulp and mix with pineapple and yummy spices. Stuff the squash and pop into the oven again until bubbly and fragrant.

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Stuffed Acorn Squash Supreme

Submitted by: DRDEDE

Acorn squash is partially cooked in the microwave, then filled with turkey sausage, broccoli, cheese, rice, and apples.

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Venison and Wild Rice Stuffed Acorn Squash

Submitted by: Aaron

Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.

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Baked Stuffed Winter Squash

Submitted by: AJNYC

Living In: New York, New York, USA

Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat.

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