Stuffed Acorn Squash Recipe

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash; 20 each acorn squash; 2 tsp. salt; 1 tsp. black pepper; Filling; 2 qt. baby spinach leaves, sauteed, chopped and well drained; 2 qt. canned great Northern beans, drained, rinsed; 2 qt. cooked barley; 2 qt. cooked quinoa; 2-1/2 qt. round buttery crackers, finely crushed; 1 qt. yellow squash, small dice, sauteed; 1 qt. dried apricots, chopped; 2 cups chopped toasted pecans; 2 cups roasted red peppers, small dice; 2 cups red onions, small dice, sauteed; 2-2/3 cups zucchini, small dice, sauteed; 2 cups golden raisins; 2 cups Kraft Roasted Red Pepper with Parmesan Dressing; Toppings; 2/3 cup butter; 2-1/2 qt. Kraft Shredded Medium Cheddar Cheese; 1 Full Recipe Roasted Red Pepper-Tomato Sauce

Servings: persons

Squash
20 each acorn squash
2 tsp. salt
1 tsp. black pepper
Filling
2 qt. baby spinach leaves, sauteed, chopped and well drained
2 qt. canned great Northern beans, drained, rinsed
2 qt. cooked barley
2 qt. cooked quinoa
2-1/2 qt. round buttery crackers, finely crushed
1 qt. yellow squash, small dice, sauteed
1 qt. dried apricots, chopped
2 cups chopped toasted pecans
2 cups roasted red peppers, small dice
2 cups red onions, small dice, sauteed
2-2/3 cups zucchini, small dice, sauteed
2 cups golden raisins
2 cups Kraft Roasted Red Pepper with Parmesan Dressing
Toppings
2/3 cup butter
2-1/2 qt. Kraft Shredded Medium Cheddar Cheese
1 Full Recipe Roasted Red Pepper-Tomato Sauce

1
Squash: Cut each squash in half; scoop out and discard seeds.
2
Season insides with salt and pepper.
3
Place, cut-sides down, in lightly oiled half-sheet pans.
4
Add 1/3 cup (75 mL) water to each pan; cover with foil.
5
Bake in 375 degrees F-convection oven 15 to 20 min.
6
or just until squash is tender when pierced with knife.
7
Remove from oven; cool slightly.
8
Turn squash halves over; discard liquid from pans.
9
Filling: Combine ingredients; set aside.
10
For each serving: Place 1 squash half, cut-side up, in sheet pan; fill centre with 1 cup (250 mL) Filling.
11
Top with 1 tsp.
12
(2 mL) butter.
13
Bake 15 min.
14
or until filling is heated through (160 degrees F); top with 1/4 cup (50 mL) cheese.
15
Bake 1 to 2 min.
16
or until cheese is melted.
17
Spoon 1/4 cup (60 mL) Roasted Red Pepper-Tomato Sauce onto serving plate; top with filled squash half.

1851

kcal

Calories

132

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Squash, 20 each acorn squash, 2 tsp. salt, 1 tsp. black pepper, and more.

Yes, Stuffed Acorn Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Acorn Squash

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