Fresh and simple vegetarian and vegan recipes

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

Course: Appetizers, Sides, MainCuisine: MediterraneanDifficulty: Easy


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This flavorful vegetarian stuffed acorn squash can be a hearty appetizer or side dish or a light main course.


  • 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


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

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