Baked Stuffed Acorn Squash

This was very tasty and versatile. I used chickpeas and Parmesan and a bit of rice. I had leftover filling which made a nice enchilada casserole a few nights later.

I made this with a carnival squash and an acorn squash that I got from the CSA. The acorn squash needed 10 minutes longer in the oven, but tbh I thought the carnival squash tasted better. I don't think the corn added anything to the stuffing and next time I'll probably add more cheese. Overall, I liked the idea and plan on making more stuffed squashes.

I've cooked a variation on this using ground beef. I added mushrooms, forgo the bread crumbs and substituted cheddar instead of Gruyere. Spices included Oregano, Thyme, Garlic Powder, Salt and Pepper.

Excellent! Baked squash 30 minutes in first step. Used Trader Joe’s hot honey. Did not use bread crumbs.

Am I the only one that had too much filling left over?

The advice suggesting pre-cooking the squash before adding the filling is spot on. We’d recommend getting the squash about 2/3 cooked prior to filling for a larger squash which will result in a more fully cooked squash and evenly cooked filling. The trick is the size of the squash! Smaller squash will need less precooking. Larger squash will need more. It’s important to check and use good judgment.

This was not wildly exciting for the amount of effort it was to make it. The breadcrumb and gruyere cheese topping was the best bit...the squash and the filling merged into a non-descript mushy texture, and the flavors were not distinct or defined. Overall, it's was a disappointment.

Before filling, cut the bottom of the squash halves for more stable contact with the pan or baking dish.

Also used a mix of black and pinto beans

Very riff able recipe. I did split the squash and seeded them and put them face down in quarter inch of water in a sheet pan and cooked for 22. Using a towel and tongs, i was able to fill them 5 minutes later. Cooked for 30 and then another 5 uncovered Really good. Do use the vinegar and something sweet to round out the flavors.

My comments are about an adaptation, not a critique of the original. I tried this filling with hollowed out, seasoned, pre-baked summer squash and added about 2 ounces of feta to the bean mixture; I added garlic, lemon, and fresh thyme to the crumb topping. It was fine, but the whole effect other than the topping lacked oomph. If you use a summer squash, you may need to play with the seasonings.

I assume most people arrive at this page searching for acorn square recipes, as I did, and it's certainly a great way to use acorn squash. But, I keep coming back for just the filling. It's great served over rice, uses common pantry ingredients, and definitely doesn't take as long without the squash element. I love the sweet and sour flavor. A great weekday dinner.

Bake at 375 conv bake, don’t reduce to 350. Takes a long time to bake

The bean mixture was tasty but did not complement the squash. Beans and acorn squash? Not for me. Put together, both lose something. I would make the filling again but would serve it on rice, cauliflower rice maybe, spaghetti squash? Throw some parmesan or vegan cheese on top - done. There are a lot of good stuffed acorn squash recipes out there that work better than this one in my opinion.