Savory Vegetarian Stuffed Acorn Squash

After a heavy lunch on a hot day, I was in the mood for a light dinner. I thought this up while driving and threw it together as soon as I got home. I am very pleased with the results, and I plan to make it again! I decided to accent the nutty, earthy, squash flavors, and the dish, though very light, has a deep rich flavor, and is very satisfying. The dill adds a refreshing and delicious kick. Feel free to play around with this one… I think parmesan or cheddar could work nicely in place of the feta. For a vegan option, try sautéing in some crumbled tofu (add after onion), or just leave out the cheese.

Savory Vegetarian Stuffed Acorn Squash

  • Servings: 4-6
  • Difficulty: Easy
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Hearty vegetarian stuffed acorn squash.


– 2 large or 3 small acorn squashes, halved and seeded (scoop out a nice bowl for the filling)
– 1 onion, diced
– 6-8 mushrooms, sliced
– 3/4 cup walnuts, chopped
– Small bunch fresh spinach, chopped
– Handful fresh dill, chopped
– 3/4 cup feta cheese, crumbled (optional)
– Olive oil
– Salt
– Pepper
– Paprika for dusting


  1. Preheat oven to 350ºF and lightly grease a casserole with olive oil
  2. Sauté onion until beginning to brown
  3. Add mushrooms, and cook until juices are released
  4. Add walnuts and cook 1-2 minutes
  5. Add spinach, dill, salt, and pepper and cook until spinach is just wilted
  6. Remove from heat and stir in crumbled feta
  7. Stuff squash halves with filling (facing up)
  8. Drizzle with olive oil and dust with paprika
  9. Cover with foil and bake roughly 30-40 minutes (until a fork pierces the squash easily)
  10. Uncover and bake 5-10 more minutes to brown tops
  11. Enjoy!

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