This healthy stuffed acorn squash includes a rice and bean filling with dried cranberries and pumpkin seeds. It works well as a side dish with a harvest dinner or even as a main dish paired with a tossed green salad.
Instant Pot: Poke holes into the squash. Add 1 cup water, trivet and squash and cook on high pressure for 20 - 25 minutes; then quick release pressure. Cut squash in half and scoop out the seeds.
Oven: Cut acorn squash in half & scoop out seeds. Brush inside with oil and season with salt & pepper. Place cut side up on a baking sheet and roast in 375°F oven for 45-60 minutes.
Stuffing Acorn Squash
In a bowl stir together all the stuffing ingredients: brown rice, black beans, Parmesan, cilantro, green onion, cranberries, pumpkin seeds, olive oil, balsamic vinegar, garlic powder, and salt and pepper to taste.
Divide the filling between the 4 acorn squash halves and shape into a tightly packed mound.
Return the stuffed acorn squash to the oven and bake until everything is heated through and the Parmesan melty (10-15 minutes).
Alternatively, use the broiler function of your oven or an air fryer lid on top of your pressure cooker.
Nutrition
Nutrition Facts
Stuffed Acorn Squash
Serving Size
1 acorn squash half
Amount per Serving
Calories
336
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
48
mg
2
%
Potassium
1041
mg
30
%
Carbohydrates
63
g
21
%
Fiber
10
g
40
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
859
IU
17
%
Vitamin C
24
mg
29
%
Calcium
127
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Stuffed Acorn Squash
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