Stuffed Acorn Squash

August 27, 2015
Recipe by: Swiss Diamond Chefs

You will find recipes to make stuffed squash with just about every squash out there, and truly you can't go wrong with any of them. Acorn squashes are an old and dependable staple when the fall weather starts slowly creeping in.  Many people love the hearty autumn flavors that the squash brings when roasted, and the shape of the squash makes for a great "bowl" to hold all the stuffing.  This particular recipe comes from a mash up of 2 classic recipes, and will bring the taste of fall to any kitchen, lunchroom, or picnic.  It's packed with so much flavor that even your "I must have meat in every meal" types will be satisfied!

Prep Time: 30 Minutes
Cook Time: 60 Minutes
Yield: 2 Squash halves (2-4 servings)
Difficulty: Easy


  • 1 acorn squash, halved and seeded
  • 1 cup day old bread cubed
  • 1 1/2 cups chicken broth
  • Reserved squash meat
  • 2 tablespoons butter
  • 2 cups spinach
  • ¼ cup dried cranberries
  • ½ cup cooked rice
  • salt and pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • Parnassian Cheese for garnish
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  1. Preheat oven to 400 degrees F (200 degrees C)
  2. Scoop out all meat from the squash leaving about a half inch wall all around creating a “bowl”, and place them in a Swiss Diamond casserole pan large enough to fit them, but small enough to keep them tight so they don't fall over
  3. In one bowl mix the cubed bread and chicken broth.  Pour a bit at a time until the bread is the consistency of thanksgiving stuffing (moist, but not falling apart)
  4. Add reserved squash meat, butter, spinach, cranberries, rice, salt & pepper, garlic powder, and onion powder to the bowl and mix
  5. Fill the squash “bowls” with half stuffing mixture each.
  6. Bake in preheated oven for 60 minutes, or until squash is very tender
  7. Top with cheese and serve hot

Pro tip:  This meal keeps well up to a week and reheats well in a microwave, making it a great lunch for workdays or busy evenings.