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

This Stuffed Acorn Squash recipe is a nutrient-packed main dish that is gluten-free, vegetarian and vegan adaptable. Caramelized and golden roasted acorn squash is filled with the most delicious Moroccan-style filling that is easy to make and super customizable. A dish worthy of your holiday table.

✔️ 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

For the complete list of ingredients and quantities needed to make this recipe, check the recipe card below.

• 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.

Take a Look at These Other Fall Recipes

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

Stuffed Acorn Squash (with Ground Meat or Plant-Based Meat)

5 from 3 reviews

Kathy McDaniel

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).

Print Pin

Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Makes 4 servings

Equipment

• Baking Sheet
• Parchment Paper Sheets
• 12-inch Non-Stick Skillet, (or cast iron skillet)

Ingredients 

1x2x3x

For the Acorn Squash

• ▢ 2 small to medium acorn squashes
• ▢ 2-4 tablespoons olive oil, or more if needed
• ▢ ground cinnamon
• ▢ sea salt or Kosher salt ,
• ▢ ground black pepper

To Make the Filling

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, chopped
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika, (I use sweet paprika)
• ▢ ¼ teaspoon ground cayenne pepper
• ▢ 4 cloves garlic, minced
• ▢ 1 pound pound ground chicken, ground turkey, ground lamb, lean ground beef or ground plant-based meat, (see Chef’s tips below)
• ▢ 1/4 cup vegetable broth or chicken broth
• ▢ 1 tablespoon tomato paste
• ▢ Salt and ground black pepper to taste
• ▢ 1/4 cup pistachios, shelled and chopped
• ▢ 1/4 cup golden raisins, roughly chopped
• ▢ 1/4 cup dried cranberries, roughly chopped
• ▢ 3 tablespoons fresh mint, chopped
• ▢ 3 tablespoons fresh parsley, chopped, plus more to use as garnish (optional)

To Make the Whipped Goat Cheese (optional)

• ▢ 8 ounces goat cheese at room temperature
• ▢ 4 ounces cream cheese, at room temperature, at room temperature
• ▢ 2 tablespoons honey or maple syrup, (see Chef’s tips)
• ▢ 1 tablespoon milk or plant-based milk, (whole milk, 2% milk, oat or almond milk)

Instructions 

Make the Whipped Goat Cheese

1. In a food processor, or in a bowl if using an electric mixer or in the bowl of a stand mixer fitted with the whip attachment place the goat cheese, cream cheese, honey and milk. Process or mix until the mixture is fluffy and smooth, about 2-3 minutes.
2. Adjust seasoning and transfer to an airtight container. The mixture can be refrigerated for 3 days. Remove from the fridge about 1-2 hours before serving.

Cut, Prep and Roast the Squash

1. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil for easy clean up.
2. With a sharp Chef’s knife, cut each acorn squash in half. Using one of the squash’s indentations as a guide, slice the squash lengthwise from its tip to the stem. Keep the skin on.
3. 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.
4. Place the squash – hollowed out side up, on the prepared sheet pan. Drizzle each one with olive oil and season them with a dash of cinnamon, salt and black pepper. Roast for 40 to 45 minutes or until tender when pierced with a fork or a small sharp knife.

Make the Filling

1. While the squash roasts in the oven, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the onions, cinnamon, cumin, paprika and cayenne pepper and cook, stirring often until the onions become translucent, about 5 minutes.
2. Next, Stir in the garlic and cook, stirring; until aromatic, about a minute.
3. Stir in the ground meat and cook, crumbling the meat into smaller pieces with a wooden spoon, until the meat is cooked through, about 5-6 minutes for ground chicken. The cooking times for other proteins, plant-based proteins and grains can be found below on the Chef’s tips section.
4. Lower the heat to medium-low, and stir in the broth and the tomato paste. Cook for about 1-2 minutes then, season with salt and pepper to taste. Keep warm.
5. Reduce the oven temperature to 375 degrees Fahrenheit and remove the acorn squash from the oven. Using a spoon, scrape about two tablespoons of flesh from the cavity of each squash (you should have about ½ cup altogether). Break up the scooped roasted squash into smaller pieces (try not to mash it into a purée. Uneven-sized pieces are fine)
6. Stir the scooped roasted squash pieces into the meat mixture, Mix until well combined. Next, stir in the pistachios, raisins, cranberries, mint and parsley. Toss to combine. Season to taste.

Stuffing the Roasted Acorn Squash

1. Divide the meat/squash stuffing among the squash halves, depending on the size of the acorn squash cavities, you may need to slightly heap the filling. Return to the oven and bake for about 5-8 minutes or until both the squash and filling are warm through. (if additional baking time is needed, slightly cover the stuffed squash with aluminum foil.
2. Remove from the oven and serve. Optional: Top each squash half with whipped whipped goat cheese and finely chopped fresh parsley. Alternatively you can use plain Greek yogurt, plain plant based yogurt or sour cream as topping.

Notes

• Animal Protein: This is a very versatile recipe that can be made with ground chicken, ground turkey, ground lamb or lean ground beef.
• Plant Based Protein: For a vegetarian or vegan alternative, use plant-based meat such as chicken grind or beyond meat (beyond beef), impossible meat (impossible ground beef) or any other meatless ground. Read the labels. Some of this products are not vegan.
• Other Protein Options: Make the filling with cooked rice or cooked quinoa.
  • You will need  about 1 1/2 cups of raw quinoa cooked in vegetable broth.
  • You will need  2 1/2  cups of uncooked long-grain rice. 
  • After cooking the onions with the spices and the garlic, add the cooked quinoa or cooked rice and sauté for 2-3 minutes (or until warm through), follow the recipe as written.
• How Long to cook Ground Meat? Exact timing will depend on the type of meat you choose. Here are some guidelines:
  • Ground chicken: About 5-6 minutes
  • Ground lean beef: About 6-9 minutes
  • Ground lamb: About 6-7 minutes 
  • Ground pork: About 5 -6 minutes
  • Plant based ground beef: Depending on the brand, about 5-8 minutes. Please read the package instructions.
• Topping: Instead of whipped goat cheese, use regular or plant-based yogurt or sour cream as a topping. Cashew cream is also a good substitute.
  • Feta cheese crumbles are also a great topping.
• Making Ahead:
  • 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.
  • You can roast the acorn squash a day ahead. Store it covered or in an airtight container in the refrigerator. Remove it from the fridge 2 hours before stuffing it.
  • To reheat: After allowing the roasted squash to sit at room temperature, reheat it in a pre-heated 300ºF oven (tent the squash with aluminum foil if need it).
  • Make the stuffing a day ahead. Store it in an airtight container in the refrigerator. Reheat, in a skillet over medium-low heat. Add additional broth if the mixture seems a bit dry.
• Storing and Reheating:
  • Leftover stuffed acorn squash can be stored in an airtight container in the fridge for 2-3 days.
  • To Reheat, place stuffed squash in a baking dish or a 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.
  • To freeze, cool completely. Wrap tightly and store in a freezer save container for  2 months.
• Dietary: This recipe is Gluten-Free, dairy-free adaptable, vegetarian adaptable, vegan adaptable. 

Nutrition

Calories: 409 kcal, Carbohydrates: 22 g, Protein: 23 g, Fat: 27 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 16 g, Trans Fat: 0.1 g, Cholesterol: 98 mg, Sodium: 166 mg, Potassium: 902 mg, Fiber: 3 g, Sugar: 13 g, Vitamin A: 846 IU, Vitamin C: 10 mg, Calcium: 63 mg, Iron: 3 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary

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