Squash Stuffed With Dates and Onion

Squash Stuffed With Dates and Onion

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"This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies."
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1 h 25 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
  3. Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
  4. Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
  5. Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.


  • Cook's Note:
  • These measurements are for a small squash. Pick a squash that has a flat-enough bottom to sit upright in the pan during baking. EAT THE SKIN, it's eminently edible and good for you. If you need more, consider using multiple small squash as they are a little more tender and easier to manage.


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Loved this!Only change, I used fresh herbs, otherwise this was fantastic! Will make again!

Excellent recipe! I am glad that I grew buttercup squash this year. It means that we can have this again. The flavors are very good as in the recipe. I think if I were to make any changes they w...

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