Stuffed Acorn Squash Recipe

Scooping out the soft insides of the squash is the most consuming part of this recipe, and even that is simple. Everything else is a snap!

Fall 2012

  • Get creative and try this recipe with whatever squash appeals most to you!
    Photo by Karen Keb

Yield: 2 servings

Winter squash is so versatile that it really can be considered a year-round staple. This recipe doesn’t have to be reserved for fall and winter!

For more squash recipes, winter or otherwise, see: The Versatility of Squash.


• 1 acorn squash
• 2 tablespoons minced onion
• 1 tablespoon minced bell pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup grated Parmesan or Romano cheese
• 1/4 teaspoon crushed red pepper flakes
• 1 cup bread crumbs
• salt and pepper


1. Preheat the oven to 400 degrees F.

2. Cut the squash in half and scoop out the seeds and string. Place the squash cut-side down in a glass baking dish and fill with enough water so it comes up about 1/2" around the squash. Cover the dish with foil and bake for 30 to 40 minutes until tender.

3. Transfer the squash to a plate to cool. Reduce oven heat to 350 F.

4. When cool to the touch, scoop out the flesh (leaving the shells about 1/4" thick all the way around) and place it in a large bowl. Add the onion, pepper, olive oil, cheese, crushed red pepper flakes, and bread crumbs, and mash together. Season with salt and pepper.

5. Divide the mixture between the two shells and place on baking sheet rimmed with parchment paper. Bake for 15 minutes, until browned and bubbling.

6. Allow to cool slightly before serving.