Stuffed Acorn Squash [roasted veg]

Serves: 2


  • 1 acorn squash
  • 1 1/2 cups brussel sprouts*, chopped
  • 1 large red bell pepper*, chopped
  • 1 large yellow squash*, chopped
  • 1 large zucchini*, chopped
  • Olive oil
  • Rosemary
  • Thyme
  • Sea salt
  • Black pepper


Do it:

  1. Pre-heat oven to 405ºF
  2. Cut acorn squash in half and remove seeds
  3. Roast acorn squash halves for ~1 hour, cut side up. Acorn squash is fully cooked when both halves have caramelized and the flesh is tender [cooking time will vary depending on size of your squash]
  4. Once acorn squash is fully cooked, set aside
  5. Pre-heat skillet to medium-high and lightly grease
  6. Sauté chopped vegetables* in olive oil + rosemary + thyme + sea salt + black pepper
  7. Remove from heat when veggies just start to brown
  8. Place each acorn squash half on a plate and stuff with sautéed vegetables. You will likely have overflow


* Sub for vegetables of choice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close