From Weekday Main to Thanksgiving Side: Stuffed Acorn Squash

From Weekday Main to Thanksgiving Side...Stuffed Acorn Squash...a Flexible Recipe

We came home from apple picking with a boat load of apples and a couple of choice squash. The beautiful green acorns were the first to go. Talk about Meatless Monday!! We filled those babies with a mix of diced apples, onions, kale, peppers, pistachios and quinoa. And, believe you, me, one half of a stuffed squash was an absolute feast! Now, I’m dreaming of the perfect Thanksgiving Side: More acorn squash filled with a homemade stuffing of challah, egg (for binding), celery, onions, pecans, and bacon!

Here are our tips for making amazingly simple stuffed acorn squash.

Basic Stuffed Acorn Squash

Author: Roseanne Carrara, The Lunchbox Season



  • Acorn Squash
  • Water
  • Cardamom Pods
  • Apple
  • Onion
  • Kale
  • 3 Mini Orange Peppers
  • 1 Cup Cooked Quinoa
  • 1 tbs Shelled Pistachios


  • Wash and slice each squash from tip to tail.
  • Remove the seeds.
  • Set the squash face down in a pan with .5-in water.
  • [We threw a few cardamom pods in the water for extra flavour.]
  • Cover with foil and bake at 375 for 25-45 minutes until fork-tender.
  • [Ours went for 35.]
  • Make a hot filling.
  • [We stir fried an apple, an onion, a small bunch of kale, and 3 mini-orange peppers, and mixed in about 1 cup cooked quinoa and 2 tbs warm pistachios.]
  • Flip squash over in pan and oil or butter and season to taste.
  • Fill with stuffing.
  • Re-cover with aluminum foil and bake for about 20 minutes.
  • Enjoy!


The Lunchbox Season's Stuffed Acorn Squash Basics - Weekday Main or Thanksgiving Side

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