Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Stuffed Acorn Squash

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.95

$1.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

2 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:63%

Spoonacular Score: 63%

 

Stuffed Acorn Squash is a gluten free, primal, and vegetarian side dish. This recipe serves 2 and costs $1.95 per serving. One serving contains 341 calories, 7g of protein, and 21g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of acorn squash, butter, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Try Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Stuffed Acorn Squash, and Stuffed Acorn Squash for similar recipes.

Ingredients

Servings:
1
1  acorn squash
acorn squash
3 Tbsps
3 Tbsps butter
butter
3 cups
3 cups shredded cabbage
shredded cabbage
1 dash
1 dash cayenne pepper
cayenne pepper
1 oz
1 oz goat cheese
goat cheese
1
1  onion
onion
1
1  orange bell pepper
orange bell pepper
1  acorn squash
1
acorn squash
3 Tbsps butter
3 Tbsps
butter
3 cups shredded cabbage
3 cups
shredded cabbage
1 dash cayenne pepper
1 dash
cayenne pepper
1 oz goat cheese
1 oz
goat cheese
1  onion
1
onion
1  orange bell pepper
1
orange bell pepper

Equipment

baking sheet
baking sheet
oven
oven
frying pan
frying pan
baking sheet
baking sheet
oven
oven
frying pan
frying pan


Instructions

  1. Preheat oven to 400 F.
  2. Cut acorn squash horizontally and scrape out the seeds and pulp. Set seeds aside.
  3. Sprinkle squash with salt & pepper. Place on baking sheet, cut side up and bake for 45 minutes or until tender with a fork.
  4. Meanwhile, Clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes.
  5. In a pan, add peppers, onions, cabbage and butter and saute until soft and tender.
  6. Once acorn is done, place vegetable mixture into squash, sprinkle with cayenne pepper, top with goat cheese and bake until cheese is softened, about 5 minutes.
  7. Top with some acorn squash seeds.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.95
Ingredient
1 acorn squash
3 tablespoons butter
3 cups shredded cabbage
1 dash cayenne pepper
1 ounce goat cheese
1 onion
1 orange bell pepper
Price
$0.95
$0.36
$0.32
$0.01
$0.95
$0.24
$1.06
$3.89

Tips

Health Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
341k Calories
7g Protein
20g Total Fat
37g Carbs
21% Health Score
Limit These
Calories
341k
17%

Fat
20g
32%

  Saturated Fat
12g
81%

Carbohydrates
37g
12%

  Sugar
8g
9%

Cholesterol
51mg
17%

Sodium
232mg
10%

Get Enough Of These
Protein
7g
14%

Vitamin C
142mg
172%

Vitamin K
84µg
81%

Vitamin A
3449IU
69%

Vitamin B6
0.74mg
37%

Manganese
0.68mg
34%

Potassium
1141mg
33%

Fiber
8g
32%

Folate
121µg
31%

Vitamin B1
0.43mg
29%

Magnesium
96mg
24%

Phosphorus
177mg
18%

Calcium
154mg
15%

Copper
0.3mg
15%

Iron
2mg
15%

Vitamin B5
1mg
15%

Vitamin B3
2mg
12%

Vitamin B2
0.19mg
11%

Vitamin E
1mg
11%

Zinc
0.86mg
6%

Selenium
2µg
3%

Vitamin D
0.37µg
2%

Vitamin B12
0.06µg
1%

covered percent of daily need

Related Recipes