Ultimate Stuffed Acorn Squash

Cover Recipe- Vegetarian Times, Ultimate Stuffed Acorn Squash: November 2013

Cover Recipe- Vegetarian Times, Ultimate Stuffed Acorn Squash: November 2013

The only thing that can send a holiday feast into a culinary tailspin faster than waking up on Thanksgiving morning and realizing that your turkey is still frozen solid, is waking up on Thanksgiving morning and realizing that one or more of your guests has dietary restrictions after you’ve already drizzled bacon drippings and/or something highly glutinous over every one of your dishes.

This is what I like to call: “The Panic Zone”. With a capital P.

In general, I try to avoid it at all costs, which is why, when I menu plan for a dinner party or get-together I always try to make sure that I have an equal number, if not more, of dietary restriction-friendly recipes planned. And if I can hit more than one restriction in a given recipe, all the better. Given this, I was super excited to see a vegetarian and gluten-free option for a Thanksgiving main dish on the cover of November’s Vegetarian Times – Ultimate Stuffed Acorn Squash. I had to test it out to see if it would make the cut for my Thanksgiving feast. Read my notes below to see what I thought of this recipe.

Ultimate Stuffed Acorn Squash

Print Print Recipe

Ultimate Stuffed Acorn Squash

Yield: 8 servings

Prep Time: 20 min

Cook Time: 1 hour 30 min

Total Time: 1 hour 50 min


3 tablespoons olive oil
4 cloves garlic, minced, divided
4 small acorn or kabocha squash, halved and seeded
1/2 teaspoon ancho chile powder, plus more for sprinkling squash
1/2 teaspoon ground coriander, plus more for sprinkling squash
3 cups fresh or frozen corn, thawed and divided
2/3 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1 cup lowfat buttermilk
2 large eggs
4 tablespoons olive oil
3 ounces nonfat Greek yogurt
3 ounces extra-sharp Cheddar cheese, grated
1 1/2 cups cooked black beans
1 large poblano chile, diced
8 scallions, white and green parts thinly sliced


1. Preheat oven to 350. Combine oil and 2 teaspoons of minced garlic in a small bowl. Brush the squash halves with the garlic-infused oil and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper. Place on large parchment-lined baking sheet.
2. Pulse 2 cups of the corn in a food processor until finely chopped and milky. Set aside.
3. Whisk 1/2 teaspoon each of coriander and ancho chile powder into cornmeal, along with the sugar, baking soda, salt and cayenne in a medium bowl. Set aside.
4. In a separate bowl, whisk together the buttermilk and eggs. Whisk in the olive oil, pureed corn, remaining 1 cup of corn, Greek yogurt, cheddar, and remaining 2 garlic. Fold in the cornmeal mixture with a spatula, then fold in the black beans, poblano, and scallions.
5. Divide the filling among the squash halves.
6. Bake the squash halves for 30-45 minutes (or more), until squash are tender and the filling is set.


*To prevent the squash halves from wobbling or falling over, cut a thin slab off the bottom so they can sit flat.
*Squash can be made 24 hours ahead, then reheated for 20 minutes at 325.
*For me, the squash took a lot longer to cook through than the recipe suggested. I would highly recommend precooking the empty squash halves until tender and then adding the filling to them and cooking them as directed.

Nutritional Information per serving:
Serving size: 1 squash half
Calories per serving: 425
Fat per serving: 20g
Saturated Fat per serving: 10g
Sugar per serving: 6g
Sodium per serving: 533mg
Fiber per serving: 8g
Protein per serving: 15g
Cholesterol per serving: 80mg
Carbohydrates per serving: 53g

The results:

You’d be hard-pressed to find a stuffed squash recipe that I didn’t love and this is no exception! The southwestern flair and hints of spice in every bite against the subtly sweet squash was fabulous. I used kabocha squash instead of acorn squash since I like their starchy flesh and soft shells better, but really any squat round squash (i.e. not butternut) will work here. My only qualm with the recipe was that it took a LOT longer to cook than the recipe instructed – there was no way both the squash and the filling were going to cook through in 30-45 minutes at 350 degrees when small cubed pieces of squash take 30 minutes at 400 degrees! Next time, I would either pre-roast the squash halves at 400 until tender and then cook it as instructed or up the temperature to 400 and cook the stuffed squash for about an hour and a half, covering it with parchment paper halfway through so that the top of the filling doesn’t burn.

Did this recipe deserve the cover spotlight?

Definitely. I loved the presentation of the squash and that each person gets their own half served to them. Plus the flavors used are delicious, and totally perfect for a Thanksgiving feast!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

5 Responses to “Honey-Mustard Broccoli Salad with Beluga Lentils”

  1. 1

    Tieghan — June 24, 2013 @ 6:10 am

    This looks so healthy and delicious!

  2. 2

    Jamie @lifelovelemons — June 24, 2013 @ 8:13 am

    ohhh i’m a sucker for salads and this looks delish!

  3. 3

    Donna Howard — June 24, 2013 @ 4:02 pm

    So so glad to read this!! I am ‘trying’ to be a vegetarian — and I just can’t do tofu!! So glad to hear you have something that’s not easy for you too!! Thank yu for your wonderful blog!

  4. 4

    Faith — June 26, 2013 @ 8:01 am

    I had to laugh about the leather and hemp! :)

    And I have to admit, I’m not vegetarian, but I do love salad – especially ones that are bursting with flavor like this. The addition of almonds and lentils seals the deal for me – I am making this!

    P.S. In LOVE with that gorgeous pic you took!

  5. 5

    Melissa @ My Recent Favorite books — July 4, 2013 @ 6:51 am

    This looks delicious!

Leave a Comment