Stuffed Acorn Squash

Stuffed acorn squash is a delicious and nutritious dish that’s perfect for those looking to enjoy a hearty meal without spiking their blood sugar levels. This recipe combines wholesome ingredients like vibrant vegetables and healthy grains, all tucked into a tender acorn squash, resulting in a delightful balance of flavors and textures that the whole family can enjoy.

Why You’ll Love This Recipe

• It’s a nutrient-dense meal that’s both filling and satisfying.
• The colorful mix of vegetables adds a burst of flavor with every bite.
• Acorn squash is an excellent source of vitamins A and C.
• It’s easy to prepare and makes a great presentation for any occasion.

Stuffed Acorn Squash Ingredients

Here’s what you’ll need to make this dish:

• 1 dash garlic salt
• 1 tsp olive oil spray
• 1 tbsp Italian dressing
• 1/4 cup sliced green bell pepper
• 1/4 cup sliced squash
• 1/4 cup sliced zucchini
• 1 acorn squash
• 1/4 cup sliced red bell pepper
• 1 cup brown rice, cooked

How to Make Stuffed Acorn Squash

1. Take the acorn squash and slice it down the middle from the top stem downward and scoop out seeds.
   

   

2. Use olive oil spray and spray both acorn squash halves lightly. Then lightly sprinkle garlic salt in each half.
   

   

3. Wrap in plastic wrap tightly and microwave for 12 minutes on high. The wrap will keep the nutrients in the squash and keep it from drying out.
   

   

4. Slice up the vegetables and toss in Italian dressing, then steam to your desired texture.
   

   

5. Prepare the brown rice according to the directions of your preferred brand.
   

   

6. Once everything is cooked, take the veggies and the brown rice and mix them together.
   

   

7. Stuff the acorn squash with the mixture and serve.
   

   

Recipe Tips and Tricks

• For a richer flavor, roast the acorn squash instead of microwaving it.
• Add a sprinkle of your favorite herbs like thyme or rosemary for added aroma.
• Use a sharp knife to easily slice through the tough skin of the acorn squash.

Substitutions and Variations

• Try quinoa instead of brown rice for a different grain option.
• Add some cooked ground turkey or chicken for a boost of protein.
• Replace the Italian dressing with balsamic vinaigrette for a tangy twist.

What to Eat With This Recipe

This stuffed acorn squash pairs beautifully with a fresh green salad drizzled with a light vinaigrette. The crunch of the salad complements the softness of the squash beautifully.

If you’re looking for something heartier, serve it alongside a simple soup like tomato basil or a low-sodium chicken broth to complete the meal.

Storage and Freezing

• Store in an airtight container in the refrigerator for up to 4 days.
• To freeze, wrap each half tightly in foil and place in a freezer-safe bag for up to 3 months.
• Reheat in the oven or microwave before serving to retain texture and flavor.

Nutrition Facts Per Serving

Stuffed Acorn Squash

Serving size: 1 serving

Grams Per Portion: 375.825

Stuffed Acorn Squash

Acorn squash with summer vegetables and brown rice.

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Servings 2

Calories 230 kcal

Ingredients

  

• 1 dash garlic salt
• 1 tsp olive oil spray
• 1 tbsp italian dressing
• 1/4 cup sliced green bell pepper
• 1/4 cup sliced squash
• 1/4 cup sliced zucchini
• 1 squash acorn squash
• 1/4 cup sliced red bell pepper
• 1 cup brown rice cooked

Instructions

 

• Take the Acorn squash and slice it down the middle from the top stem downward and scoop out seeds.
• Use olive oil spray like pam and spray both acorn squash halves lightly. Then lightly sprinkle garlic salt in each half.
• Wrap in plastic wrap (like saran) tightly and microwave for 12 minutes on high. The wrap will keep the nutrients in the squash and keep it from drying out.
• Slice up the vegetables and toss in Italian dressing, then steam to your desired texture.
• Prepare the brown rice according to the directions of your preferred brand.
• Once everything is cooked, take the veggies and the brown rice and mix them together.
• Stuff the acorn squash with the mixture and serve.

Keyword 200-300 Calorie, 3-5 grams Fat, 4 Point, High Fiber, Low Calorie, Low Cholesterol, Squash, Vegetable, Weight Watchers Points