Vegetable Stuffed Roasted Acorn Squash

My favorite thing about Fall and Winter is SQUASH in its many glorious forms!  Not only is squash delicious and available in Winter and Summer varieties, it has many health benefits including:

  • High levels of vitamin A
  • Folate, which plays an important role in the reduction of birth defects when taken by women before and during pregnancy.  It’s also great in preventing heart attacks.
  • Antioxidants, which help reduce inflammation
  • Fiber
  • Carotenoids

Additionally, you can roast the seeds from winter squashes much like you do pumpkin seeds on Halloween.  The seeds are a delicious snack that contain linoleic acid (polyunsaturated omega-6 fatty acid) and oleic acid (monounsaturated fatty acid found in olive oil).  Yum!

Winter squash varieties include:

  • Butternut
  • Turban
  • Hubbard
  • Acorn
  • Pumpkin

For my Vegetable Stuffed Roasted Acorn Squash:


1 Acorn Squash

Olive Oil

Kosher Salt


1 Leek

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Onion

2 Cups Mushrooms

1 Clove of Garlic


  1. Preheat oven to 375 degrees F
  2. Cut the acorn squash in half lengthwise, through the stem and the bottomAcorn Squash
  3. Scoop out the seeds with a spoon into a separate bowl to roast later
  4. Place the squash cut-side up on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper and roast in the oven until it can be easily stuck with a fork, approx. 40 minutes

For the filling:


  1. Chop the onion, bell peppers, leek, and mushroom
  2. In a large saute pan, heat 1 tbsp of olive oil.
  3. Add the onion and leek and saute for a few minutes
  4. Add the bell peppers and continue cooking until slightly softened
  5. Add the garlic and mushrooms and cook until the vegetable mixture is softened to taste or about 3-4 minutes

*I added about 1/4 cup of cooked quinoa into filling to add some protein

When the acorn squash is roasted and filling cooked:

  1. Remove acorn squash from the oven and preheat the broiler
  2. Fill each acorn squash with filling
  3. Sprinkle each with goat cheese and any other toppings you have on hand (roasted seeds, slivered almonds, etc)
  4. Heat the filled acorn squashes under the broiler until the cheese is warm


My boyfriend and I each had a half and we couldn’t eat it all.  This was so filling and the leftovers were great the next day!

To roast the seeds:

  1. Clean the seeds of the pulp and rinse well
  2. Place the seeds on a baking sheet
  3. Roast at 375 degrees F for approx. 20  minutes, checking on them and moving them around after 10 minutes

I love to experiment with toppings on roasted seeds, so play around with various seasonings!  Try them with salt, or salt-free seasoning, or make them sweet with cinnamon!  Your options are endless 🙂

Read more about squashes at:


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