Monday, September 20, 2021

Stuffed Acorn Squash #WholeGrainsWeek

It is harvest season and the perfect time to enjoy the first winter squash varieties.  One of my favorite is acorn squash.  This delicious dish makes a hearty main course.  Perfect for the first day of our Whole Grains celebration.

Stuffed Acorn Squash

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great for making delicious food including appetizers, salads, breads, main courses and desserts.

Our #FestiveFoodies are celebrating the grains this month by sharing our favorite recipes showcasing them.  Radha of Magical Ingredients  is hosting this event. We are sharing 30 different recipes using whole grains all week long. Please join us in the celebration. Here are the recipes being shared today.....
squash and stuffing

This is an easy recipe that looks like it is complicated.  I am sharing my squash secret with you today.  Instead of  cutting each squash in half, I pierce it with a fork and cook it whole.  This can be done right in the microwave or in the oven, whichever method you prefer.  Once it is tender, cut it in half and remove the seeds. Now you can fill it with the stuffing and serve.  Dinner will still be on the table in a jiffy.

Stuffed Acorn Squash

This is a wonderful one plate meal made even easier by using a package of Brown Rice and Quinoa mixture that is already cooked and ready to go.  Simply brown your meat and your whole grains and seasonings and fill the squash as soon as it comes out of the oven.

Entrees, One Plate Meals, Squash, Whole Grains, Beef
Yield: 4 servings
Author: Wendy Klik
Stuffed Acorn Squash

Stuffed Acorn Squash

It is harvest season and the perfect time to enjoy the first winter squash varieties. One of my favorite is acorn squash. This delicious dish makes a hearty main course.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min


  • 2 small acorn squash
  • 1 t. olive oil
  • 1 (8 oz) pkg.  pre-cooked Brown Rice Quinoa mixture
  • 1 small red onion, diced
  • 8 oz. lean ground beef
  • salt and pepper, to taste
  • 1 T. chili powder
  • 1/2 c. greek yogurt or sour cream


  1. Pierce the squash all over with a fork.  Place onto a microwave safe plate and cook on high for about 15 minutes, check for tenderness and continue to cook in 5 minute increments until the squash is easily pierced with a fork.
  2. Remove from oven and let cool slightly while you prepare the filling.
  3. Heat the olive oil in a skillet over med high heat, add the onions and ground beef, season with salt and pepper and cook until beef is browned and crumbly and the onions are softned.  Stir in the rice mixture and chili powder.  Cook and stir until heated through.  Stir in the yogurt.
  4. Cut the acorn squash in half and use a spoon to remove any seeds and stringy pulp, creating a well in the squash.  Fill each well with 1/4 of the stuffing and serve.


Adapted from a recipe found in Eating Well.

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  1. This is such an easy recipe and perfect for a weeknight meal. Can't wait to try cooking the squash whole.

  2. Love your recipe Wendy! Stuffed squash is my favorite and you have made an amazing meal!

  3. These sound delicious! I love the stuffing in your squash.


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