If you asked me ten years ago if I could see myself enjoying a delicious stuffed acorn squash packed with vegetables for dinner, I would have probably said NO WAY! Anything that was from the squash family was not on my food radar back then. Meat and potatoes (well, I still love potatoes) were my thing. Yet, ten years later, here I sit.. writing this post and drooling over this recipe I just made. What happened?
Squash… It’s A Wonderful Thing
I seriously did NOT like squash back in the day. These things ranked right up there on the dislike veggie list with mushrooms. Yet, as my taste buds grew up and I started to retry veggies, I realized that squash actually tasted pretty good.
From spaghetti squash to zucchini, my love for all things squash is full blow now.
Adding In Even More Good Stuff
The other day, I stopped by my local natural grocery store as they were having an awesome sale on all kinds of different squashes. Acorn, spaghetti, and even Kacbocha squash. They all looked fantastic, so I grabbed a few of my favorites. I had no idea what exactly I was going to do with them, but I figured coming up with new recipes is the best part of cooking.
Stuffed acorn squash is something I have never made before. I’ve roasted acorn squash slices for a salad topping, but I’ve never taken the time to cut it in half, roast it, then stuff it. The pictures I’ve seen of stuffed acorn squash look great, so I knew this was something I wanted to definitely try.Print
Stuffed Acorn Squash With Kale, Spinach, & Mushrooms
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 - 50 minutes
- Yield: 2 stuffed acorns
- 1 acorn squash
- 2 cups chopped kale
- 2 cups chopped baby spinach
- 8 oz baby Portobello mushrooms, diced
- 1/2 cup chopped onion
- 1 cup cooked quinoa
- 2 Tablespoon minced garlic
- 3 Tablespoon avocado oil
- 1/2 cup water
- salt and pepper to season & taste
- Preheat oven to 350 degrees.
- With a sharp knife, cut off a small amount off each end of the acorn squash so it will sit flat when cut in half.
- Cut in half
- Spoon out seeds.
- Using 1 Tablespoon of avocado oil, brush the top and inside of the acorn squash.
- Sprinkle Salt and Pepper over acorn squash.
- Place squash flesh side down on foil lined cookie sheet. Bake in oven for 25 to 30 minutes or until golden brown and soft to fork.
- While squash is cooking, start to prepare stuffing.
- In a large skillet, heat remaining 2 tablespoons of avocado oil over medium heat.
- Add onions and cook until translucent.
- Add minced garlic, kale, spinach, mushroom, and 1/2 cup water. Cook until spinach and kale have wilted and cooked down. Add in cooked quinoa. Cook for 2 to 3 minutes to heat through. Salt and pepper to taste.
- Divide vegetable mixture in half and stuff roasted acorns
- Place back into oven and bake for a few minutes to heat through.
You can adjust this recipe to your taste. Add or removing grains or veggies of your choice.
It Worked. Now What Else Can I Stuff It Well
This recipe worked out so well that I’ve started thinking what I can stuff more squash with.
Have you made stuffed squash before? What’s your favorite filling?
Leave me a comment (and a link if you have a recipe) and let me know. I’d love to try it out!
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