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  • Carol Lutz

    Stuffed Acorn Squash- wheat cous cous, brown rice, or quinoa in place of the bulger

  • Foodie Files

    Southwestern Stuffed Acorn Squash: Try this stuffed acorn squash recipe for a healthy and inexpensive dinner idea! #FoodieFiles #recipe #BudgetMeals

  • Amy Renee

    Stuffed Acorn Squash- makes a filling, easy healthy meal! I used whole grain rice and microwaved the squash for 10-12 min before baking to reduce baking time.

  • Angela Shenk

    This looks like a fantastic food blog, emphasizing fresh, seasonal, and/or local ingredients. TONS of recipes!

  • Margaret Mansfield

    stuffed squash

Related Pins

stuffed squash with brown rice, cilantro, feta, and pistachios.....

Acorn Squash & Sweet Potato Soup. Top with a dollop of 2% Plain Chobani!

Roasted Acorn Squash with Chile-Lime Vinaigrette - I've made this and it's very good. I left the honey out and did not replace it with another sweetener - didn't need it IMO.

Quinoa-Stuffed Acorn Squash: Here's another one totally worth checkin' out, Peops! Easy and super tasty! Filling, too. I have two squash halves heading to my freezer. I added mushrooms and topped off with feta before serving. I used the chicken/spinach/asiago links as meat, too. :) j.

Roasted Acorn Squash with Browned Butter and Sage - A HIT! - so simple to make; takes time to bake the squash, but worth it! Sweet, savory, and buttery; this recipe is a keeper!

Acorn squash with sausage- will make with ground turkey and whole wheat bread crumbs

Stuffed Acorn Squash with Quinoa and Pistachios: This main-course-worthy dish is all about the presentation. Make it vegan by swapping the feta for some nutritional yeast, Wholeliving.com #meatless #vegetarian

roasted acorn squash and shallots with parsley oil via With Food + Love

Apple and Rice Stuffed Acorn Squash - This is another one of my favorite, favorite recipes!

What You Need 2 large acorn squash (about 2½ pounds each) or 4 small acorn squash 1½ cups quinoa (white, red, or mixed) 1 pound leeks (we used 2 medium leeks, about ½ pound each) ¼ cup fresh sage ¼ cup fresh thyme 3½ tablespoons olive oil (divided) ½ cup walnuts Kosher salt Fresh ground pepper