Best 10 Acorn Squash With Cracker Stuffing Recipes

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Acorn squash with cracker stuffing is a hearty and delicious dish that is perfect for a fall or winter meal. The combination of the sweet and savory flavors of the squash and stuffing is sure to please everyone at your table. This dish is also relatively easy to make, so it's perfect for busy weeknights. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

ACORN SQUASH WITH LEFTOVER STUFFING



Acorn Squash with Leftover Stuffing image

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

3 small acorn squash
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
2 cups cooked stuffing
1/4 cup grated Parmesan cheese, optional
1 teaspoon paprika
Chopped fresh parsley, optional

Steps:

  • Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.

ACORN SQUASH WITH CRACKER STUFFING



Acorn Squash With Cracker Stuffing image

Dad used to make this for us at Thanksgiving. The penultimate holiday treat - I could eat this all the time.

Provided by evelynathens

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

4 acorn squash (halved)
1 cup melted butter
14 ounces crumbled Ritz crackers
1 cup chopped blanched almond, toasted until golden
1/2 teaspoon salt (or so)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar

Steps:

  • Preheat oven to 350°F.
  • Remove the seeds from the centre of the squash halves.
  • Brush the interior with some of the melted butter and sprinkle very lightly with salt.
  • Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind.
  • Stuff squash cavities with this mixture, mounding slightly.
  • Place in a large baking pan and pour in enough hot water to come about 1" up sides of squash.
  • Bake for about 75 minutes (may need a little longer, depending on the size of your squash). Squash should be tender when pierced.
  • Place 1 half per person.
  • Eat with a spoon to scoop out yummy flesh and stuffing.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

CRANBERRY-STUFFED ACORN SQUASH



Cranberry-Stuffed Acorn Squash image

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange zest
Pinch salt

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.

STUFFED ACORN SQUASH SUPREME



Stuffed Acorn Squash Supreme image

Acorn squash is partially cooked in the microwave, then filled with turkey sausage, broccoli, cheese, rice, and apples.

Provided by DRDEDE

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 30m

Yield 4

Number Of Ingredients 6

1 (6 ounce) package broccoli and cheese flavored rice mix
1 pound turkey breakfast sausage
1 medium acorn squash, halved and seeded
½ cup chopped apple
2 teaspoons crushed coriander seed
½ cup shredded Monterey Jack cheese

Steps:

  • Prepare rice mix according to package directions; cover, and set aside.
  • Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
  • In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
  • In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
  • Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 43.1 g, Cholesterol 107.8 mg, Fat 27.1 g, Fiber 5.2 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 1408.4 mg, Sugar 4.3 g

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h

Yield 8 servings

Number Of Ingredients 19

4 small acorn squashes
1/2 cup bulgur wheat
1 cup cooked brown rice
1/4 cup chopped, roasted, unsalted cashews
1/2 medium yellow onion, minced
1/2 -inch fresh ginger root, peeled and minced
1 clove garlic, minced
1/2 sweet red pepper, minced
1/2 sweet green pepper, minced
1 small jalapeno pepper, finely sliced
1 tablespoon olive oil
2 tablespoons tomato paste
8 tablespoons low-fat yogurt
Salt and freshly ground black pepper to taste
1 teaspoon mixed ground spices
Grind 4 or 5 cardamom seeds
1/2 teaspoon coriander seeds
A small piece of cinnamon stick
6 cloves cinnamon

Steps:

  • Preheat the oven to 350 degrees. Pierce each squash with a fork in a dozen places and roast for about 1 hour. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
  • Place the bulgur wheat in a bowl and add 1 1/2 cups of boiling water. Set aside to soften for at least 30 minutes.
  • Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices. Mix well and set aside.
  • Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
  • Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes. Mix in the tomato paste and add 2 tablespoons of yogurt. Remove from heat and stir until the yogurt is thoroughly incorporated. Then add the rest, 2 tablespoons at a time. Taste and season with salt and pepper if desired.
  • Turn the oven up to 400 degrees. Mound about 4 or 5 tablespoons of stuffing in each squash half. Place the squashes on a cookie sheet and drizzle a little olive oil over them. Bake for 20 minutes, or until both stuffing and squashes are lightly browned. Serve immediately.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 576 milligrams, Sugar 3 grams

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY



Southwest Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

2 acorn squashes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups vegetable stock
1 cup brown rice, rinsed
1 tablespoon olive oil
½ red onion, diced
1 clove garlic, minced
1 bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
15 oz black beans, 1 can, drained and rinsed
11 oz corn, 1 can, drained and rinsed
10 oz roasted diced tomato, 1 can
½ cup shredded cheese blend
avocado, sliced, to serve
fresh cilantro, chopped, to serve

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
  • Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
  • Bake for 40 minutes, or until tender.
  • In a medium saucepan, add vegetable stock and rice.
  • Stir and bring to boil over high heat.
  • Cover and simmer for 45 minutes. Remove saucepan from heat.
  • Heat olive oil in a large saucepan or skillet over medium heat.
  • Add onions, stirring frequently until translucent.
  • Add garlic and cook until fragrant.
  • Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
  • Mix in black beans, corn, tomatoes, and cooked rice.
  • Fill squash halves with rice mixture and sprinkle with cheese.
  • Bake for 5 minutes, or until cheese is melted.
  • Top with avocado slices and cilantro.
  • Enjoy!

Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams

ACORN SQUASH WITH MIXED-GRAIN STUFFING



Acorn Squash with Mixed-Grain Stuffing image

Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Yield Serves 8

Number Of Ingredients 8

Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 small acorn squashes (each 1 to 1 1/4 pounds), halved lengthwise and seeded
6 cups Mixed-Grain Stuffing
Pomegranate Relish, for serving
Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving

Steps:

  • Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
  • Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.

BAKED STUFFED ACORN SQUASH



Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

Tips:

  • Choose the right squash: Look for acorn squash that are about the size of your palm, with deep green skin and no blemishes.
  • Cut the squash in half: Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and pulp from the center of the squash.
  • Roast the squash: Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 425 degrees Fahrenheit for 30-40 minutes, or until the squash is tender.
  • Make the cracker stuffing: While the squash is roasting, make the cracker stuffing. Combine crushed crackers, melted butter, chopped celery, onion, and parsley in a bowl. Stir until well combined.
  • Stuff the squash: Once the squash is roasted, spoon the cracker stuffing into the center of the squash halves. Top with shredded cheese and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
  • Serve immediately: Acorn squash with cracker stuffing is best served hot. Garnish with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Acorn squash with cracker stuffing is a delicious and easy-to-make side dish that is perfect for fall gatherings. The squash is roasted until tender and then stuffed with a savory cracker stuffing. The dish is then baked until the cheese is melted and bubbly. Acorn squash with cracker stuffing is a hearty and flavorful dish that is sure to please everyone at your table.

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