Healthy, Fresh, Easy-To-Make Recipes: Stuffed Acorn Squash Recipe

sabrina must stuffed acorn squash recipe

As I mentioned in my Sweet Potato Soup Recipe post, eating seasonally is so grounding and nurturing for our bodies. And so, since we’re in full-blown squash season, here’s another personal favorite: My Stuffed Acorn Squash Recipe! Just in time for  your Thanksgiving feast.

Making it is relatively easy and you’ll look like a pro in the kitchen! Since I’m posting this recipe on Thanksgiving, hopefully you feel inspired to whip it up for your loved ones wherever you may be feasting today! It’s vegan & gluten free!

INGREDIENTS for my Stuffed Acorn Squash Recipe:
(serves 2 so multiply ingredients accordingly)

  • 1 Acorn Squash
  • 1 Onion
  • 1 Tomato
  • 1 Head of Broccoli
  • 1 Cup of Mushrooms (which kind you prefer)
  • 2 Cloves Fresh Garlic
  • 1 Teaspoon Salt & Pepper
  • 1 Tablespoon Olive Oil
  • 1/2 Can Coconut Milk (click link to see it on Amazon)
  • 1 Teaspoon Peanut Butter (If you have a nut allergy, you can always leave out the peanut butter; if you don’t like peanut butter, instead try adding almond butter. I find the nutty flavor adds a lot to the dish!


Like in any dish, you can add or remove whatever veggies you most love! And if you are wanting some extra protein boost, you can even mix in quinoa, brown rice, beans, or some meat. It’s all up to you!


DIRECTIONS for my Stuffed Acorn Squash Recipe:
(Prep Time 15 minutes; Cook Time 30 minutes)

  1. Thoroughly wash the acorn squash and cut it in half from the stem to the bottom
  2. Scoop and remove the seeds in the middle
  3. Brush the insides of the squash with a little bit of olive oil and salt & pepper
  4. Place the two halves onto a baking pan and cook at 350 Degrees Fahrenheit for 25 minutes
  5. Cut up all the veggies
  6. Sauté the veggies in olive oil, minced garlic, salt & pepper
  7. When the veggies are partially soft, add the 1/2 can of coconut milk and 1 teaspoon of peanut butter, and cook more
  8. Take a fork and poke the squash. If it’s soft and pierces the skin, remove it from the oven
  9. Scoop the veggies into the squash, fill to the brim. Pour extra sauce over top
  10. Dig in!

For more healthy, easy-to-make, quick meals similar to this stuffed acorn squash recipe, check out my favorite Sweet Potato Soup & Veggie Pesto Pasta!


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