Stuffed Acorn Squash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 299.7
  • Total Fat: 7.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 408.2 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Stuffed Acorn Squash calories by ingredient
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This was a really tasty way to prepare a super healthy acorn squash. This was a really tasty way to prepare a super healthy acorn squash.
Number of Servings: 2


    1 Large acorn squash
    1 Red bell pepper
    1 Onion
    1 Stalk celery
    1/2 cup bread crums
    1/2 tablespoon butter
    1 Cup 1% cottage cheese
    1 Teaspoon salt
    1 Teaspoon black pepper
    1/2 Teaspoon cinnamon
    1 Tablespoon dried parsley


Preheat oven to 400 degrees. Cut the acorn squash in half and remove the seeds. Place, face down, in a microwave safe baking dish, and pour in 1/2 inch of water. Microwave on high for 20 minutes. While the squash is in the microwave, finely dice all of the vegetables. Melt 1/4 teaspoon butter in a hot skillet. Toss in the diced vegetables and pan fry on medium low. When the onions are beginning to become translucent, sprinkle with salt, pepper, and half the cinnamon. Pan fry until the edges of the onions are darkening. Toss in the remaining cinnamon and the parsley. Add the remaining butter and as soon as its melted, pour in the breadcrumbs, turn off the heat, and toss until combined. Take squash out of the microwave, pour off the remaining water, and turn squash halves face up. Divide vegetable mixture among the two squash cavities (it will cover the top of the squash too). Spread the cottage cheese evenly over the top of the squash. Bake at 400 degrees for 30 minutes, or until the flesh is cooked all the way through. Switch oven to broil, and broil until the cottage cheese is completely melted and blackening in spots. Remove from oven. Put it in your mouf.

Serving Size: Makes 2 stuffed halves

Number of Servings: 2

Recipe submitted by SparkPeople user GREGORYCOLE.

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