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Cheesy stuffed acorn squash half in a metallic roaster
5 from 4 votes

Cheesy Stuffed Acorn Squash

Cheesy Stuffed Acorn Squash is roasted and filled with the most delicious savory ground chicken stuffing and topped with melted cheese!
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Ingredients

  • 2 medium acorn squash each was 2 lb, if yours are smaller you might need 3 otherwise you’ll end up with too much filling
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Filling:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound (450g) ground chicken or ground turkey, ground beef or mild italian sausage, I used ground chicken in the images
  • 8 ounces cremini mushrooms sliced
  • 1 small yellow onion diced
  • 1 rib celery diced
  • 1 sweet crisp apple peeled, cored and diced
  • 2 cloves garlic minced
  • 2 teaspoons fresh chopped thyme or rosemary or a mix of both
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • cup shredded parmesan
  • 1 cup shredded cheese I do a mix of mozzarella with sharp cheddar but any other cheese works

Instructions

  • Preheat the oven to 400°F/200°C, then cut each acorn squash in half and scoop out the seeds with the help of a spoon or an ice cream scoop and discard the seeds.
  • Place on a sheet pan, drizzle with olive oil, season with salt and pepper and roast for 30-40 minutes or until fork tender.
  • Meanwhile, make the filling: In a skillet over medium high heat, add olive oil and melt the butter then add ground chicken. Cook until it’s browned.
  • Add the mushrooms, onion, celery and apple and cook for 4-5 more minutes or until the onions are soft and translucent. Add garlic, thyme, salt, pepper and cook for 30 seconds.
  • Mix in the parmesan and remove from heat.
  • When the acorn squash are cool enough to handle, carefully scoop out the flesh leaving about ¼ inch of wall all around the squash (try not to create a hole in of the sides, I use an ice cream scoop to do this, or a spoon).
  • Add the scooped squash to the filling, and stir to combine.
  • Divide the filling between the 4 acorn squash halves
  • Top the filling with shredded cheese and roast for 5 minutes, then broil for a couple of extra minutes until the top is bubbling and lightly browned.

Notes

  • Yield: This recipe serves 4 people if served as a main, or 8 people if served as a side.
  • Trim the bottoms. Remember to trim a little bit off the bottom of your squash so they sit flat instead of wobbling all over the plate!
  • Do not overstuff. It's fine to fill it to the brim, but be careful not to add too much. Otherwise, it'll overflow, fall out and no longer look as presentable.
  • Watch while broiling. Keep a close eye on your squash as it broils to avoid anything burning.
  • Storing: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

Nutrition

Serving: 0.5acorn squash | Calories: 531kcal | Carbohydrates: 35g | Protein: 33g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 1001mg | Potassium: 1739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1252IU | Vitamin C: 29mg | Calcium: 348mg | Iron: 3mg