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5.0 from 3 votes

Stuffed Acorn Squash

This Stuffed Acorn Squash is loaded with all those amazing holiday flavors. And this particular version includes protein-based ground, for a completely vegetarian dish. You won't believe it doesn't include meat! Ground pork or Italian sausage are great options if you do prefer meat protein.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 116 kcal
Cuisine: American

Ingredients

  • 4 small acorn squashes
  • 4 tablespoon olive oil divided
  • Kosher salt and freshly ground black pepper
  • 12 oz OZO Protein-based Ground
  • 1 teaspoon oregano dried
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 cloves garlic minced
  • 1 teaspoon sage fresh, chopped
  • ¼ cup cranberries dried
  • ¼ cup pecans chopped
  • ¼ cup parmesan grated, plus 1 tablespoon for topping
  • ¼ cup Panko bread crumbs Italian, plus 2 tablespoon for topping
  • 1 tablespoon parsley chopped, for garnish, optional

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Snip the top and bottom off of each acorn squash. Don't cut too deeply, just enough so it can stand without being wobbly. Use a chef's knife, or a large knife, to carefully cut the squash in half, through the mid-section of the squash. Use a spoon to remove the seeds and stringy flesh on the inside of each half.
  3. Brush olive oil (approximately 2 tbsp) all over the inside (and top edges) of the acorn squash halves. Liberally sprinkle all over with salt and pepper. Place in a baking dish and roast in the oven for 40 minutes.
  4. Meanwhile, heat the plant-based ground in a large skillet over medium heat for 4 minutes, breaking it up as it cooks. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the dried oregano. Transfer to a bowl and set aside.
  5. In the same skillet, heat the remaining 2 tablespoon of olive oil over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
  6. Add the cooked protein-based ground to the cooked vegetables and stir until fully mixed. Let cool slightly and then transfer to a large bowl.
  7. To the bowl, add the sage, cranberries, pecans, ¼ cup Parmesan, ¼ cup Panko, ¼ teaspoon salt, and pepper. Stir until fully mixed together.
  8. Use a spoon to fill the cavities of the acorn squash. Mound enough so they are heaping.
  9. In a small bowl, mix together 2 tablespoon Panko Italian bread crumbs with 1 tablespoon Parmesan cheese. Sprinkle about 1 teaspoon of the mixture over each of the stuffed acorn squashes.
  10. Place back into the oven (still at 400°F) for 15 to 20 minutes, or until the tops are lightly browned. Remove from the oven and serve at once!

Notes

  • If you are serving these as a side dish, go with the smaller acorn squash that you find at your market.  If serving as an entree, go with the larger ones.
  • The filling can be made up to 2 days in advance.  Keep in an air-tight container in the refrigerator until ready to use. 
  • Ground pork or Italian sausage can be substituted for the plant-based protein, if desired.  

Nutrition Information

Calories 116kcal (6%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 2mg (1%) Sodium 75mg (3%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 121IU (2%) Vitamin C 3mg (3%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 116

% Daily Value*

Calories 116kcal 6%
Carbohydrates 5g 2%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 75mg 3%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 121IU 2%
Vitamin C 3mg 3%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.