Stuffed Acorn Squash (with ground meat or plant-based meat)

This Stuffed Acorn Squash recipe is a nutrient packed main dish, easy enough to make any day during fall season and worthy of your holiday table. Tender roasted acorn squash halves are filled with seasoned ground meat (or plant-based meat), then topped with light and creamy whipped goat cheese (or plant-based yogurt or cashew cream).

Stuffed Acorn Squash Flavor Profile

The nuttiness of golden brown roasted acorn squash paired with the warmth of Moroccan-style spices, lots of fresh herbs and dried fruits, create the absolute best combination of savory flavors with a little pop of sweetness in every bite. Pistachios add the perfect crunch to the lean ground meat filling and though the whipped goat cheese topping is optional, it adds tanginess and lightness to the entire dish.

What’s In Stuffed Acorn Squash?

Real Meat or Plant-Based Protein Stuffed Acorn Squash

Although many stuffed squash recipes are filled with a sausage mixture or whole grains like cooked rice or quinoa, I wanted to use a readily available, and affordable protein like ground chicken, ground turkey, lamb or beef.

I also wanted to make a dish that could easily be transformed into a vegan meal by using plant-based protein such as chicken grind or beyond meat (beyond beef) or a vegetarian meal option by using impossible meat (impossible ground beef) or any other meatless ground.

This Stuffed acorn squash recipe is filled with a mouthwatering blend of savory beef (you can also use ground lamb, ground chicken, ground turkey or plant based meat) garlic, onion, tomatoes and earthy, warm spices like cumin, cinnamon and paprika. A bit of cayenne pepper adds a touch of heat, while raisins and cranberries provides a hint of sweetness. Fresh mint and parsley add a vibrant fresh taste and color.

Whipped Cheese or Vegan Cashew Cream Topping

As for the optional – but highly recommended whipped cheese topping, if you are following a dairy-free diet, a cashew cream recipe is provided below, on the recipe card.

Ingredients and Substitutions

• Acorn Squashes: I prefer using a smaller squash which usually has smaller cavities. After roasting, part of the flesh will be removed and mixed-in with the rest of the filling adding some sweetness and nuttiness to the stuffing. While the shape of the acorn squash is the ideal edible vessel for the stuffing, other gourds can be used. You can choose butternut squash, delicata squash and sweet sugar pumpkins. Sweet potatoes are also a good option. Whatever you choose, pick smaller ones.
• Oil: I use olive oil but any neutral oil like avocado oil can be used. A bit of oil is rubbed on the cut sides of each squash half. This helps caramelizing the squash while concentrating its flavor and bringing out its sweetness. Oil is also used to sauté the meat.
• Ground Meat: Healthy and hearty protein, whether animal protein or plant-based is the base of the filling. Ground chicken, ground turkey, ground lamb or ground pork or lean ground beef can be used. Plant-based alternatives such as meatless ground, beyond meat, impossible ground beef, chicken mince can be used. If using meatless meat, make sure is not seasoned. Lastly, cooked quinoa or cooked brown rice can be used. You will need to cook about 1 1/2 cups of raw quinoa and about 2 1/2  cups of uncooked rice. Because of the seasoning, I tried to stay away from using turkey sausage or chicken sausage (which is already highly seasoned).
• Onions and Garlic: I use yellow or brown onions. Fresh garlic is best, garlic paste works too.
• Ground Cinnamon: I sprinkle a bit ground of cinnamon on the acorn squash before roasting it. The aroma while the squash roasts is incredible! Ground cinnamon is also used to season the stuffing.
• Other Spices: The warmth of cinnamon and ground cumin adds great flavor. Paprika adds a slight sweetness and subtle smokiness to the filling. I use sweet paprika. Ground cayenne pepper imparts subtle spiciness. For more heat, increase the amount of cayenne. 
• Salt and Black Pepper: I use fine sea salt or Kosher salt. If using table salt, reduce the amount. Freshly ground black pepper is best.
• Fresh Herbs: A combination of chopped fresh mint and fresh parsley add brightness, color and flavor. You can add fresh Italian basil also.
• Pistachios: For convenience, I prefer buying already shelled pistachios although the price is a bit high. You can use any other nut to add crunchiness and nuttiness to this delicious dish. Chopped almonds, walnuts, pecans and cashews are good substitutions. You can also use roasted pumpkin seeds and even pepitas.
• Dried Fruit: Add a touch of sweetness, slight tartness, and texture. I use golden raisins and dried cranberries. Sweet regular raisins and dried cherries are good substitutes.

For the Whipped Goat Cheese Topping

• Goat cheese
• Cream cheese
• Honey
• Milk

How to Make this Stuffed Acorn Squash Recipe

How to Cut Acorn Squash?

For stuffing, you need to cut the squash in half. Using one of the squash’s indentations as a guide, slice the squash lengthwise from its tip to the stem, using a using a sharp chef’s knife. It takes a little effort but it’s worth it. Keep the skin on. With a big spoon, scoop out the seeds and any stringy bits.

Optional: You can turn each squash on its side and slice a little bit off the bottom (the uncut area) to prevent it from wobbling on the plate.

How to Prepare Acorn Squash for Stuffing?

When making stuffed acorn squash first, you need to roast the squash in a preheated oven until fork tender. This is the case when using any type of winter squashes and also when using sweet potato. Place the squash on a baking sheet lined with parchment paper Drizzle squash cut side with oil and season it with salt, black pepper and ground cinnamon. Roast in a preheated oven until tender.

Stuffing Step by Step Instuctions

1. While the squash bakes, prepare the filling. Heat the oil in a large skillet over medium heat. Add the chopped onions, the cinnamon, cumin, paprika and cayenne pepper. Cook until the onions become translucent. Add the garlic and cook until aromatic. 
2. Add the ground meat and cook, breaking it up breaking it up into small pieces with a wooden spoon until cooked through. Stir in the broth and the tomato paste. Cook for a couple of minutes and season to taste.
3.  When the acorn squash is tender, remove it from the oven. Using a spoon, scrape about two tablespoons of the flesh from the cavity of each squash Add the scooped squash into the meat mixture. Mix thoroughly, breaking up any big chunks of squash.
4. Add the mint, parsley, pistachios, raisins, and cranberries and stir to combine.
5. Fill the cavities with the stuffing and return to the oven for a few minutes. Serve topped with the creamy whipped cheese (or with cashew cream).

Whipped Goat Cheese (optional)

1. In a food processor or using a mixer, combine the goat cheese, cream cheese, honey, milk and a pinch of salt process until smooth and creamy.

Do you Remove the Skin from an Acorn Squash Before Cooking?

The skin of most winter squashes like acorn squash, kabocha squash and butternut squash soften when roasted and are edible. You don’t need to peel the squash before or after baking it.

How Do you Know when Acorn Squash is Done Baking?

Acorn squash is done cooking when it’s fork tender and can be easily pierced with a fork, without any resistance. It’s important to cook the squash fully before stuffing it. After you add the filling, the squash goes back to the oven just for a few minutes.

Making Ahead, Storing, Freezing, And Reheating

• You can roast the acorn squash a day ahead. Store covered or in an airtight container in the fridge for a day. Remove the cooked squash from the fridge 2 hours before stuffing it. Reheat the roasted squash in a pre-heated 300ºF oven (you can tent it with aluminum foil if need it).
• Make the stuffing and store it in the fridge in an airtight container for a day. Reheat in a skillet over medium-low heat. Add additional broth if needed.
• The whipped goat cheese can be made 3 days in advanced. Store in the fridge in an airtight container. Remove it from the fridge 1-2 hours before serving. You can use a fork to fluff the mixture if needed.
• Leftover stuffed acorn squash can be stored in an airtight container in the fridge for 2-3 days.
• To Reheat stuffed squash leftovers, place them in a baking dish or covered casserole dish. Pour a bit of broth at the bottom of the dish. Cover it tightly with foil and reheat in a pre-heated 350ºF oven until warm-through.
• Freeze stuffed acorn squash in a freezer-safe container for up to 2 months.

• Honey Baked Ham
• Slow Cooker Turkey Breast
• Instant Pot Butternut Squash Soup
• Roasted Sweet Potatoes
• Pumpkin Bundt Cake
• Oven or Air Fryer Dried Apples

This post was first published in 2018. The content and photos have been updated but the recipe remain the same.