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Clean Eating Stuffed Acorn Squash

BySammi Ricke
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These recipe photos have been updated since originally posted in 2016!

A half of an acorn squash stuffed with apples and pecans on a pretty white plate.

Winter squash can be intimidating. Like how do you eat acorn squash?!

But this ahhhmazing Clean Eating Stuffed Acorn Squash recipe is anything but intimidating!

Can I get an amen?

I spent years walking past it in the grocery store wondering what in the world people do with it.

It has only been within recent years that I have grown to love this weird fall produce!

Up close shot of a Clean Eating stuffed Acorn Squash garnished with thyme.

The most recognizable winter squash is a pumpkin! Some of my other favorites are butternut, spaghetti, and acorn squash.

Oh, and just recently I have fallen in love with hubbard squash.

These little cuties look like mini pumpkins and have the most delicate taste. My friend Sarah, being the amazing gardener that she is, planted a few seeds this year and graciously shared her harvest with us. 

Back to acorn squash… 😉

 

Halved acorn squashes filled with apples and dried cranberries.

I first learned about acorn squash and it’s deliciousness from Rachael Ray.  

Ya, we’re pretty tight. BFFs you may say.

After that particular episode, I no longer suspiciously eyed it from across the grocery store. Nope, I proudly picked up a few from my nearest grocer and got to work. 

Beautifully plated Clean Eating Stuffed Acorn Squash for Thanksgiving.

This mouthwatering Clean Eating Stuffed Acorn Squash is so fabulous because you can’t mess it up.

It has always turned out well, especially the times I was heavy handed on the filling ingredients. The more butter and syrup the better!

Does that even need to be said? Like duh, of course it’s better!

 

Squash is fairly bland so bumping up the flavor with the addition of sweet apples, tart dried cranberries, crunchy pecans, a bit of fat from the butter, and wholesome sweeteners produces a top-notch gluten free and dairy free side dish. 

Two halves of an acorn squash stuffed with sweet maple syrup and butter fruit goodness.

I not only love how this dish tastes, but I LOVE how beautiful and festive it is.

The subtle yellows, oranges, and reds shout fall and the holidays.

This recipe will add just what you need for your holiday table decor. The best part? It’s not just decor, it’s edible! 

Dried cranberries, diced apples, and pecans in a butter and coconut sugar sauce inside an acorn squash.

Print Recipe
5 from 1 vote

Stuffed Acorn Squash

his particular acorn squash creation graces our table each Thanksgiving. The filling made of fresh apples, soft pecans, and tart dried cranberries drizzled with sweet maple syrup bake just long enough for the flavors to infuse the squash and produce the most delicious and filling side dish.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: All American
Keyword: healthy stuffed squash, stuffed acorn squash
Servings: 4 servings
Calories: 389kcal
Author: Sammi Ricke
Cost: $7.00

Equipment

Ingredients

  • 2 acorn squash, cut in half and deseeded
  • 2 small apples, peeled and diced
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried cranberries
  • 2 Tablespoons coconut sugar, brown sugar or golden monk fruit sweetener
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 Tablespoons butter, divided into 1 Tablespoon pieces
  • 2 Tablespoons maple syrup, divided

Instructions

  • Preheat oven to 400F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
  • On a cutting board, cut each acorn squash in half and remove the seeds and stringy bits with a spoon. If the squash does not sit flat, on the underside of the squash, cut the outer skin little by little to create a flat surface. Try not to cut too deep to cut a hole in the bottom of the squash. This would allow all the sweet juices from the filling to leak out.
    2 acorn squash, cut in half and deseeded
  • Place each flat bottomed squash half (orange flesh side up) on the prepared baking sheet.
  • In a medium-sized mixing bowl, stir together the diced apples, chopped pecans, dried cranberries, coconut sugar, salt and cinnamon until combined.
    2 small apples, peeled and diced, 1/2 cup pecans, roughly chopped, 1/4 cup dried cranberries, 2 Tablespoons coconut sugar, brown sugar or golden monk fruit sweetener, 1 teaspoon cinnamon, 1/2 teaspoon salt
  • Divide the filling between the four squash halves until each squash is heaping full.
  • Top each stuffed squash with 1 Tablespoon tab of butter. Drizzle the tops of each squash with a 1/2 Tablespoon maple syrup.
    4 Tablespoons butter, divided into 1 Tablespoon pieces, 2 Tablespoons maple syrup, divided
  • Bake for 60-75 minutes, loosely covering the squash after 30 minutes with aluminum foil to prevent the filling from burning. The squash is done when the tines of a fork are inserted into the flesh of the squash with ease.
  • Store stuffed squash in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 389kcal

Sammi Ricke is a talented cook with a knack for coming up with creative new ways to healthify recipes without sacrificing any of the flavor. Sammi has built a beautiful life with her high school sweetheart and enjoys her primary role as a stay-at-home mom to their two children. If Sammi's not in her kitchen, she's probably exploring a new hiking trail, enjoying coffee with a friend, or binge-watching the latest "Food Network" show on Netflix. Sammi's full Bio.

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20 Comments

  2. Was it really 2016 that you first posted this?! It’s been a Christmas staple for us ever since. Just wrote down all the ingredients on my grocery list for Christmas 2023.

    Reply

    1. Yes, it’s been a hot minute! So good to know you have enjoyed this recipe for so many years. You made my day, Johanna! You’ve always been HappiHomemade’s biggest cheerleader. Thank you! <3

      Reply

  6. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    Reply

  7. Sammi – I love this stuffed acorn squash ! So pretty and perfect for fall!
    My feature for this week’s Sunday Fitness & Food! Congrats!

    Reply