Make Your Own: Stuffed Squash
This customizable stuffed squash recipe is the perfect template for a healthy weeknight meal. Whether you have an acorn squash, butternut squash, or delicata squash, you can mix and match ingredients you already have in your pantry to create a delicious, wholesome dish. This healthy stuffed squash recipe is naturally packed with fiber and can easily be adapted into a vegetarian stuffed squash, a vegan-friendly meal, or a dish for meat lovers.Winter Squash + Stuffing (Seasoning + Protein + Grain + Topping)Use our “Make My Recipe” form to customize and print or share your recipe (or receive a copy via email).
Ingredients
- 1 tablespoon oli (canola, olive, vegetable)
Squash
- 1 medium winter squash (acorn, delicata, butternut, buttercup, Hubbard, etc.)
Seasoning – Select One or More
- ½ cup ¼-inch chopped celery
- ¼ cup ¼-inch chopped onion
- 2 teaspoons minced garlic
- 2 teaspoons dried herbs (basil, oregano, thyme)
- salt and pepper to taste
Protein – Select One
- 1 (15-ounce) can low-sodium beans (black, cannellini, chickpeas, great northern white, kidney)
- 1 cup cooked lean ground beef, chicken, or turkey
- 1 cup cooked ½-inch chopped tempeh or tofu
Grain – Select One
- 1 cup cooked rice (brown, multigrain, or white)
- 1 cup cooked barley, bulgur, or quinoa
Optional Toppings
- ½ cup shredded cheese
- ½ cup toasted finely chopped nuts
Instructions
- Select food(s) from each category above.
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh produce under cold running water. Scrub firm fresh produce with a clean vegetable brush under cold running water. Packaged produce labeled pre-washed shouldn't be washed again. If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel.
- Do not rinse raw poultry, meat, or seafood. Wash cutting board, counter, utensils, and hands after touching raw meats, poultry, and seafood.
Preparing Squash
- Poke multiple slits in the squash with a fork or the tip of a knife. This helps the air release as the squash heats up.
- Microwave on high for about 5 to 8 minutes or until soft enough to pierce with a fork.
- After the squash has cooled down enough to touch, cut the squash in half lengthwise, avoiding the stem. Clean out the squash by removing the seeds with a spoon.
Making the Stuffing
- Select seasonings, protein, and grain ingredients. If using canned beans, drain and rinse them before adding to the pan.
- Heat oil in a large frying pan over medium heat. Add seasonings, stir, and reduce the heat. Cover and cook for 5 to 10 minutes.
- Stir in cooked protein and cooked grain. Cover and cook over low heat for 10 minutes. If using canned beans, drain and rinse them before adding to the pan.
Stuffing the Squash and Baking
- Pack stuffing into the squash. Add optional toppings.
- Place in a baking dish covered at 350°F for 40 to 50 minutes.
- Cook until the squash is tender, and the internal temperature reaches 165°F on a food thermometer.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours. Use leftovers within 4 days and reheat to 165°F before consuming.
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
- Dry beans can be substituted for canned beans. Be sure to soak and cook dry beans before using.
The Nutrition Facts Label does not include optional ingredients.
