Stuffed Acorn Squash

We try to eat vegetarian once a week, although it doesn’t always work out.  But there are so many great options out there, we really should make more of an effort.  This was awesome – I got the recipe idea from a curried squash idea from MorningStar Farm’s website, and modified it to make it a little more southwest-themed.  Definite make-again.


  • 1 large acorn squash (about 2 lb.)
  • 1/2 a chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 1-2 teaspoons seasoning blend (we used Penzey’s “Forward”)
  • 1/2 – 1 teaspoon salt, to taste
  • 1 cup MorningStar Meal Starter Crumbles
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1/4 cup vegetable broth
  • 1 egg, slightly beaten

Halve squash. Discard seeds. Place squash, cut side down, in 12 x 8 x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° F for 30-40 minutes.

Meanwhile, in small saucepan cook onion, peppers, and garlic in oil over medium-high heat about 3 minutes or until tender. Stir in seasoning and salt. Cook and stir for 30 seconds. Remove from heat. Stir in MORNINGSTAR FARMS Meal Starters Grillers, broth and egg. Stir until combined.

Turn squash halves, cut side up, in dish. Spoon rice mixture into squash halves. Bake, uncovered, at 350° F for 30 minutes more or until squash is tender and rice mixture is heated through. Let stand for 10 minutes. Lengthwise cut each squash piece in half.


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