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Stuffed Squash

stuffed squash

You may have seen this delicious recipe from Dietitian Jen Haugen, RN, when it was featured on our Family Blog. This is a perfectly customization dish and a great way to start gearing up for fall! You can use whatever combination of protein and vegetables you choose, or prepare a bunch of different items separately and let everyone top their own.

Check out more delicious recipes from Jen on her blog, Down-to-Earth Dietitian.


Serves 4 (1/2 squash each)

  • 2 acorn squash, halved
  • 1 cup sautéed protein: diced chicken breast, diced turkey, lean ground beef or pork tenderloin
  • 2 cups vegetables sautéed in 1 Tbsp. butter + 1 Tbsp. olive oil: celery, red pepper, mushrooms, carrots, yellow onions, leeks, broccoli, cauliflower–in any combination
  • 2 cups pre-cooked long grain brown and wild rice (cooked in low-sodium chicken broth)
  • Salt and pepper, to taste
  • Optional: parmesan cheese, bread crumbs for topping


  1. Place halved acorn squash cut-side down in rimmed pan with 1/2 inch water in pan. Bake at 400 degrees for 30 minutes or until fork-tender.
  2. Meanwhile, prepare all toppings. Saute your protein choice and veggies in separate pans, boil rice.  (Hint – if this is already done, just re-warm all toppings.)  Place toppings in separate bowls on the table.
  3. Use hot acorn squash right away once removed from oven, or keep warm in oven until ready for meal.  Top with desired toppings.
  4. Optional, place acorn squash under broiler if adding a little breadcrumbs or Parmesan cheese to top of filling for a crunch or melty treat. OR utilize a sauté pan to mix all topping ingredients together to create a stuffing-like filling.