Cheese Stuffed Acorn Squash

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Cheese Stuffed Acorn Squash: What I've Learned So Far


This vegetarian recipe for cheese stuffed acorn squash is perfect for fall. Combining fiber-rich squash with protein-filled grains, apples and walnuts for a sweet crunch, and topping with Harvarti cheese makes a satisfying and delicious meal.
Ingredients for cheese stuff acorn squash

We've become a culture conditioned to expecting a quick chemical fix to anything that ails us. What we're now starting to find (not surprisingly), is that these chemicals are creating other issues because they're not natural, and they're treating a symptom and not the cause.

The good news here is that a healthy diet can address some of the root causes of many health issues, and eliminate the need for some of those chemicals. Now, here's a BIG disclaimer. I am NOT a doctor, nutritionist, or other health professional, so I'm certainly not recommending that anyone discontinue use of any medication. What I AM recommending is that you do some research into whatever health issues or concerns you have, and see if diet might help.

For me, I've decided that eating an alkaline diet makes sense. I was recently diagnosed with osteoporosis. This wasn't a surprise - it's been over 10 years coming. I've done a lot of research in that time and have made the decision to not take the medication offered by my doctor. In the four years since my last bone scan, I've been focusing on improving my hips - and interestingly, although my spine worsened, my femoral head (the bone you generally break when you break a hip) stayed exactly the same, and my actual hip bone improved. So.

I'll talk more about acid/alkaline diets later - for now I can tell you that this recipe generally meets the 80/20 rule for a good alkaline meal (provided you don't go overboard on the walnuts cheese). In addition, it's pretty darn good! And there's just something extra satisfying about eating a meal you know is so good for you.


Making your cheese stuffed acorn squash


You'll Need:

• 2 acorn squash

• 1 C uncooked super grains (or quinoa)

• 2 Tbsp olive oil

• 1/4 C walnuts, chopped

• 4 oz. Havarti cheese, grated

• 1 medium apple (I used Honeycrisp), chopped

• 1 tsp sage

• 1 tsp thyme

• 1 tsp salt

I ended up with some stuffing left over - which is great because it makes a good side dish on its own!

Do This:

1. Preheat oven to 400.

2. Cut both ends off the squash (not too much, you're just trying to get a flat surface so you can put them on a plate).

3. Cut the squash in half lengthwise. Use a spoon to scrape out all the seeds and strings.

4. Rub a little olive oil on the insides of the squash.

5. Place face-down on a baking sheet and bake for 40 minutes.

6. Cook grains according to package directions.

7. Add sage, thyme, salt, olive oil, chopped apple and walnuts to cooked grains.

8. Flip over cooked squash. Stuff each half with grain mixture.

9. Top with grated cheese and return to oven for 15-20 minutes, until cheese is melted and slightly browned on the edges.


Cheese stuffed acorn squash: Recipe Notes


• Like most squash, acorn squash can be hard to cut. Use a large, sharp knife and hold the squash firmly when you cut.

• For some extra flavor, try toasting the grains before you cook them. Heat a pot over medium-high heat and add the grains. Toss in the pot until nicely toasted and then cook.

• Try cooking the grains with a vegetable broth instead of water for some additional flavor.

• You could substitute pecans for the walnuts, but you'll be missing out on all the good monounsaturated fatty acids the walnuts provide.

• Use any variety of apple that's good for baking - Granny Smith or Braeburn for example. Red Delicious are generally too soft.

Cheese stuffed acorn squash

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