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Cheesy Stuffed Acorn Squash

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Ingredients

Adjust Servings:
1 large acorn squash
2 tablespoons butter
2 tablespoons onions, chopped
1/2 cup broccoli floret, chopped
1/4 cup mushroom, chopped
2 tablespoons celery, chopped
2 tablespoons walnuts, chopped
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 tablespoon fresh basil, chopped

Nutritional information

304.8
Calories
187 g
Calories From Fat
20.8 g
Total Fat
10.5 g
Saturated Fat
44.1 mg
Cholesterol
292.5 mg
Sodium
27.2 g
Carbs
4.1 g
Dietary Fiber
2.2 g
Sugars
7.4 g
Protein
299 g
Serving Size

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Cheesy Stuffed Acorn Squash

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    Cuisine:

    This was great! I hate to be one of *those* people but I did have to make a couple of changes since I had to use what was on-hand. I didn't have broccoli so I substituted about 1-1/2 cups of swiss chard, and let me tell you, that was an EXCELLENT choice! I might actually do this every time. I also had to use pecans instead of walnuts no big deal and used a combination of ricotta and mozzarella instead of muenster cheese. The cheeses were a BIG success as well. I feel like my substitutions didn't change the recipe too much, so I feel confident in giving this a 5-star rating. I will definitely be making this again.

    • 74 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Cheesy Stuffed Acorn Squash, Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge., This was great! I hate to be one of *those* people but I did have to make a couple of changes since I had to use what was on-hand. I didn’t have broccoli so I substituted about 1-1/2 cups of swiss chard, and let me tell you, that was an EXCELLENT choice! I might actually do this every time. I also had to use pecans instead of walnuts no big deal and used a combination of ricotta and mozzarella instead of muenster cheese. The cheeses were a BIG success as well. I feel like my substitutions didn’t change the recipe too much, so I feel confident in giving this a 5-star rating. I will definitely be making this again., This was great! I hate to be one of *those* people but I did have to make a couple of changes since I had to use what was on-hand. I didn’t have broccoli so I substituted about 1-1/2 cups of swiss chard, and let me tell you, that was an EXCELLENT choice! I might actually do this every time. I also had to use pecans instead of walnuts no big deal and used a combination of ricotta and mozzarella instead of muenster cheese. The cheeses were a BIG success as well. I feel like my substitutions didn’t change the recipe too much, so I feel confident in giving this a 5-star rating. I will definitely be making this again.


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    Steps

    1
    Done

    Heat Oven to 400f.

    2
    Done

    Cut Squash in Half and Remove the Seeds.

    3
    Done

    Rub the Cut Flesh With Salt and Place Flesh Side Down in a Baking Dish and Bake For About 35 Minutes.

    4
    Done

    While the Squash Is Baking, Saut Onion in Butter Until Clear and Add Chopped Broccoli Florets, Mushrooms and Celery.

    5
    Done

    Saut About 4 Minutes.

    6
    Done

    Stir in Walnuts and Fresh Basil, Then Sprinkle With Brown Sugar and Soy Sauce, Adjust Seasoning to Taste. Toss to Mix Well.

    7
    Done

    Check Baking Squash With a Fork to See If It Glides Through the Flesh.

    8
    Done

    Stuff With Vegetable Mixture, Top With Equal Amounts of Grated Cheese and Return to Oven For About 5 Minutes.

    9
    Done

    Notes : Baked Acorn Squash Halves Stuffed With Sauted Broccoli, Cheese and Walnuts.

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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