Stuffed Acorn Squash with Apple and Pumpkin Seeds

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour 
Yield: 6-8 servings 
Serving Size: 1/4 of a squash


    • 2 acorn squash, cut in half
    • 2 T. olive oil
    • ½ t. salt
    • ¼ t. peper
Breadcrumb Topping:
    • ½ c. pecans
    • ¾ c. bread crumbs, gluten free
    • 1/3 c. parmesan cheese, grated
    • ½ t. basil
  • 1 ½ lb. ground meat (beef, venison, turkey, chicken, etc.)
  • 2 T. olive oil
  • ½ large onion, diced
  • ½ c. apple, diced with skins
  • 1 clove garlic
  • ½ c. dried cranberries
  • 1/3 c. pumpkin seeds
  • ¾ t. sage
  • ¾ t. salt
  • 1 egg


For the Squash:
    1. Preheat oven to 375 degrees.
    2. Line a large baking sheet with parchment paper or aluminum foil.
    3. Cut each squash in half and drizzle 2 T. olive oil between the four squash pieces. Salt and pepper the inside of each squash half.
    4. Place squash, cut side down, on the baking sheet and cook for 35-40 minutes.
For the Breadcrumb Topping:
    1. Toast the pecans in the preheated 375 degree oven for 4-5 minutes.
    2. Once pecans are toasted, combine all topping ingredients in a food processor and pulse until mixture is crumbly.
    3. Set aside while making the filling.
For the Filling:
  1. Saute ground meat in a saucepan with 1 T. olive oil for 8-10 minutes, or until meat is cooked thoroughly.
  2. Remove cooked meat and place in a large bowl. In the same saucepan, add 1 T. oil, onion, apple and garlic. Saute for 5-7 minutes or until onions become translucent.
  3. Combine ground meat, onion mixture, 2/3 of the breadcrumb topping mixture, and remaining filling ingredients in a large bowl. Toss to combine.
  4. Fill each acorn squash half with ¼ of the filling. Sprinkle each with the remaining topping mixture.
  5. Place squash back in the oven for another 10-12 minutes. Enjoy!
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