Cart 0

Fall Recipes: Stuffed Acorn Squash

Posted by Nutrition Works on

There's nothing better on a cold night than a hot and comforting dish. During this time of year there are still plenty of seasonal vegetables to use. This recipe is delicious, satisfying, hearty and packed with nutritious and healthy ingredients.

Serves: 8     |     Prep Time: 20 min     |     Cook Time: 30 min


4 acorn squash
1 chopped onion, white or yellow, diced
2 small granny smith apples, diced
6 cloves of garlic, minced
8 crimini mushrooms, chopped
8 leaves of Swiss chard, stems removed, chopped
6 strips turkey or duck bacon, or vegetarian substitute, torn into bite-sized pieces
1 tablespoon salt, or to taste
4  teaspoons maple syrup, divided
4 teaspoons olive oil
4 tablespoons soft goat cheese (optional)
Salt and pepper to taste



  1. Preheat oven to 400°F.
  2. Cut the acorn squash in half through the stem toward the bottom of the fruits. Remove the seeds and strings from the center of each half and set aside. Place each half of squash into a baking dish skin side down and rub the inside of each with olive oil.
  3. In a mixing bowl, combine the onion, apple, garlic, mushrooms, salt, chard and bacon. Heap the mixture into each portion of squash and loosely cover the baking dish with parchment paper and then foil.
  4. Bake at 400°F for 55 minutes or until the squash is soft through. After removing the dish from the oven, drizzle each protion with 1/2 teaspoon of maple syrup and garnish with goat cheese. Salt and pepper to taste. Serve the squash halves in their skin on individual platters.


Share this post

Newer Post →

Leave a comment

Please note, comments must be approved before they are published.