Description
This stuffed acorn squash is a delightful vegetarian dish perfect for Thanksgiving, featuring tender squash filled with savory stuffing and topped with herbed goat cheese.
Ingredients
Units
Scale
- 2 acorn squash, halved and seeds removed
- 4 tablespoons butter
- 1 box vegetarian stuffing mix
- 1/3 cup baking raisins
- Herbed goat cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Place the squash halves cut side up on a lined baking sheet.
- Add 1 tablespoon of butter to each squash half.
- Bake in the preheated oven for 1 hour, or until the squash is tender and easily pierced with a fork.
- While the squash is baking, prepare the vegetarian stuffing mix according to the package instructions.
- Once the squash is done, remove it from the oven and let it cool slightly.
- Fill each squash half with the prepared stuffing and sprinkle with baking raisins.
- Top with herbed goat cheese before serving.
Notes
Consider asking vegetarians to bring a dish to ensure they have something to eat. Avoid using marshmallows in side dishes as they contain gelatin. This dish can be complemented with a salad featuring cranberries and pecans. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 12 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 30 mg