Stuffed Acorn Squash


I don’t remember where I got this recipe, but it’s just right for a winter evening! With a salad and maybe some cornbread, it would be a satisfying meal for two.

Stuffed Acorn Squash

1 acorn squash, halved and seeded
1 cup diced celery
1 cup finely chopped onion
1 cup sliced fresh mushrooms
3 Tbsp butter
1/2 cup shredded Cheddar cheese
1 tsp chopped parsley
Salt and pepper to taste

1. Preheat oven to 350 F. Place the squash cut side down in a glass dish. Microwave for 20 minutes, until almost tender. (BE CAREFUL – I’m so paranoid about exploding Pyrex)

2. Meanwhile, in a saucepan over medium heat, melt butter and add celery and onion. Saute until transparent. Stir in mushrooms and cook for 2-3 minutes more. Sprinkle with salt, pepper, and parsley.

3. Divide the vegetable mixture in half and spoon it into the squash. Bake for 15 minutes.

4. Sprinkle with cheese and put back into the oven until the cheese bubbles. (You might want to turn on the broiler.)


About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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2 Responses to Stuffed Acorn Squash

  1. Carol says:

    Holy smokes, this looks delicious!!

  2. Oh wow, this looks amazing! I’ll have to try it soon :)

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