Cheesy Stuffed Acorn Squash
"Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge."
photo by Dr. Jenny
- Ready In:
- 54mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 large acorn squash
- 2 tablespoons butter
- 2 tablespoons onions, chopped
- 1⁄2 cup broccoli floret, chopped
- 1⁄4 cup mushroom, chopped
- 2 tablespoons celery, chopped
- 2 tablespoons walnuts, chopped
- 1⁄2 teaspoon brown sugar
- 1⁄2 teaspoon soy sauce
- 1 tablespoon fresh basil, chopped
- 1⁄4 cup muenster cheese, grated
directions
- Heat oven to 400°F.
- Cut squash in half and remove the seeds.
- Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
- While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Sauté about 4 minutes.
- Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
- Check baking squash with a fork to see if it glides through the flesh.
- Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
- NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.
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Reviews
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Excellent recipe! I couldn't find any muenster cheese so I used aged gouda and it was very tasty. -
I've made this twice in the past 3 days! After reading the other reviews, I considered changing it up before giving it a try... (I agree, basil and soy sauce and brown sugar sounded like an odd combination to me too) But I am sooo glad I didn't! This combination is perfect in my opinion!! I'm really astonished at how good it tastes! I only had swiss so that's what I used... still good. The second time I made it, I didn't have anymore mushrooms so I subbed some shredded zucchini, and had run out of walnuts as well. It was just as good though! I recommend mixing the shredded cheese in a little not just topping it, only thing I do differently! -
I thought this was great, but made a few minor changes. I used olive oil instead of butter (healthier) and sharp cheddar instead of muenster cheese. Next time I make it (there will be a next time!) I would scoop out some of the softened squash and mix it with the filling prior to topping with cheese. It was a nice mix of flavors, and the splash of soy sauce gave it more of a depth of flavor.
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This was great! (I hate to be one of *those* people but I did have to make a couple of changes since I had to use what was on-hand.) I didn't have broccoli so I substituted about 1-1/2 cups of swiss chard, and let me tell you, that was an EXCELLENT choice! I might actually do this every time. I also had to use pecans instead of walnuts (no big deal) and I used a combination of ricotta and mozzarella instead of muenster cheese. The cheeses were a BIG success as well. I feel like my substitutions didn't change the recipe too much, so I feel confident in giving this a 5-star rating. I will definitely be making this again. -
Delicious and easy! I made this for myself as a quick weeknight dinner. I ate one half of the squash and DH took the other half to work for lunch the next day. He reported back (quite surprised) that he really enjoyed it and asked me if I had used one of my faux sausages as the savory filling. I explained it was a mushroom/broccoli/walnut stuffing that tasted so good. The only modification I made was to use about half of the brown sugar called for, as I am wary of things being too sweet. This seemed to be perfect for us. I will definitely be making this again during the Fall months. Thanks for a keeper!
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Tweaks
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This was great! (I hate to be one of *those* people but I did have to make a couple of changes since I had to use what was on-hand.) I didn't have broccoli so I substituted about 1-1/2 cups of swiss chard, and let me tell you, that was an EXCELLENT choice! I might actually do this every time. I also had to use pecans instead of walnuts (no big deal) and I used a combination of ricotta and mozzarella instead of muenster cheese. The cheeses were a BIG success as well. I feel like my substitutions didn't change the recipe too much, so I feel confident in giving this a 5-star rating. I will definitely be making this again.
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This was my first time making acorn squash, and was looking for a non-sweet, vegetarian recipe. This was the one I went with. The results were oh-so-good! Although next time I will follow the recipe more closely, I did have to make a few small changes because in each case I didn't have fresh on-hand: I used dried shiitake mushrooms that I soaked and finely chopped, frozen broccoli, and dried basil (I also added some dried parsley). I didn't have walnuts so I had to omit those. I'm a vegan, so instead of using muenster, I used a vegan cheddar cheese that is made by Follow Your Heart, and instead of butter, I used a vegan margerine. The results were still amazing. I will make this again, next time with all-fresh ingredients. -
I thought this was great, but made a few minor changes. I used olive oil instead of butter (healthier) and sharp cheddar instead of muenster cheese. Next time I make it (there will be a next time!) I would scoop out some of the softened squash and mix it with the filling prior to topping with cheese. It was a nice mix of flavors, and the splash of soy sauce gave it more of a depth of flavor.
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