Stuffed Acorn Squash

After all of my exams this week I finally have time to cook! Tonight I made stuffed squash for dinner!


Stuffed Acorn Squash

vegetarian, vegan, soy-free, dairy-free, peanut-free, seed-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 2 acorn squash
  • 4 cups cubed whole wheat bread
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 tsp dried sage
  • 1/4 cup pecans (plain of candied)
  • 1 Tbsp fresh parsley, chopped
  • 1/4 tsp black pepper


Toast 4 cups of bread cubes in the oven at 400 degrees for about 20-30 minutes or until brown.


Instead of 2 Acorn squash, I used one Carnival squash (left) and one Acorn squash (left) for fun!


Cut, remove, and discard the seeds from the squash. Place squash face down on a pan with about 1/2 inch of water on the bottom. Cover and bake at 350 degrees for 20 minutes.


While waiting for the squash to bake, combine cranberries and raisins in a bowl with 1 cup of boiling water. Cover and let stand for 30 minutes.


Meanwhile, sauté the onion, carrots, celery, and garlic in olive oil for about 5 minutes.


Combine onion mixture, bread. cranberries, raisins, parsley, sage, pecans, pepper and broth in a large bowl.


Spoon mixture into squash halves and place face up on a baking sheet. Cover and back for 30 minutes at 350 degrees.

This meal was delicious! It was like a mini vegetarian Thanksgiving dinner stuffed in a squash!


  1. I made this for lunch today with a Buttercup squash and it was amazing!! I added some chopped kale and nutritional yeast to the mixture. The kale on top crisped up like kale chips and gave it a yummy extra crunch. I also added a little Earth Balance to in the squash before adding the filling. Can’t wait to eat the other half. Thanks for the recipe.

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