Acorn Squash Dinner Bowls
By (Published: ) Green Living
Prep Time Cooking Time Servings
6 people
  • 3 good-sized acorn squash
  • 2 Tbsp coconut oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 celery stalk, strings removed, and diced
  • 1 cup cubed squash (pumpkin, acorn, butternut, hubbard, or kabocha)
  • 1/2 cup mushrooms, diced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1/3 cup chopped nuts (optional)

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1)Preheat the oven to 350F.
2)Wash the whole acorn squash and cut them into halves lengthwise. Remove the seeds and set aside the cleaned acorn squash halves.
3)In a heavy skillet, saute the garlic, onion, carrot, celery, cubed squash, and mushrooms in coconut oil over medium-high heat until vegetables are tender.
4)Add the parsley and sage
5)Mound the stuffing into the squash halves and place the stuffed squash bowls on a large baking sheet, cover with foil, and bake until the squash is tender and the stuffing is done, about 1 hour.
6)Once done, you should be able to pierce the squash with a fork, top with chopped nuts.
7)Serve hot.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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