Best 3 Acorn Squash With Leftover Stuffing Recipes

Acorn squash is a versatile and delicious winter squash that can be enjoyed in many different ways. One of the most popular methods of cooking acorn squash is to stuff it. This recipe collection features three unique ways to stuff acorn squash, each with its own distinct flavor profile. First up is a classic sausage and bread stuffing, which is a hearty and savory option that is sure to please everyone at the table. For a lighter and more vegetarian-friendly option, try the quinoa and roasted vegetable stuffing. This stuffing is packed with healthy grains and vegetables, and it has a delicious nutty flavor. Finally, the wild rice and dried fruit stuffing is a unique and flavorful option that is perfect for a special occasion. This stuffing is made with a blend of wild rice, dried cranberries, and toasted pecans, and it has a sweet and savory flavor that is sure to impress your guests. No matter which stuffing you choose, you're sure to enjoy this delicious and easy acorn squash recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ACORN SQUASH WITH LEFTOVER STUFFING

Acorn Squash with Leftover Stuffing image

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 small acorn squash
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
2 cups cooked stuffing
1/4 cup grated Parmesan cheese, optional
1 teaspoon paprika
Chopped fresh parsley, optional

Steps:

Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.

STUFFED ACORN SQUASH

Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

Ingredients

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

ACORN SQUASH WITH SPINACH STUFFING

Acorn Squash with Spinach Stuffing image

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter

Steps:

Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

Tips:

Choose acorn squash that are small to medium in size, as they will be easier to cook and serve.
If you don't have leftover stuffing, you can make a new batch using your favorite recipe or a store-bought mix.
Be sure to season the stuffing well, as it will be the main flavor of the dish.
To make the squash easier to cut, pierce it several times with a fork and microwave it for a few minutes to soften it.
When stuffing the squash, be sure to pack it in tightly so that it doesn't fall out during baking.
Bake the squash until it is tender and the stuffing is heated through. The cooking time will vary depending on the size of the squash.
Serve the squash immediately, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

Acorn squash with leftover stuffing is a delicious and easy-to-make dish that is perfect for a fall meal. The squash is a good source of vitamins and minerals, and the stuffing provides a hearty and flavorful filling. This dish is sure to please everyone at your table.