Vegetarian Stuffed Acorn Squash Recipe

5 from 1 vote

Make this easy vegetarian stuffed acorn squash recipe with an apple, pecan, and cranberry filling for a sweet, secretly nutritious holiday side dish!

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: All American

Diet: Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian

Servings: servings

Calories: 379kcal

Cost: $7.00

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 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.

Substitute Tips - Feel free to substitute a few fresh cranberries for the dried cranberries or add more spices like nutmeg and ginger.