Baked Acorn Squash

Baked Acorn Squash


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These pretty baked squash are perfect to serve at your Thanksgiving dinner or family gathering. You can fill them with any filling you like, including chicken or beef. Give these stuffed squashes a try if you're looking to try something new.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

8 servings


  • 5 acorn squash
  • 3 T olive oil
  • 1 onion, diced
  • 1 green pepper, chopped
  • 1 can chopped tomatoes
  • 2 T tomato paste
  • 2 T honey
  • 2 T apple cider vinegar
  • ½ tsp cayenne pepper
  • 2 C black beans
  • 1 C corn
  • ⅔ c breadcrumbs
  • ½ c gruyere cheese

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First preheat oven to 375 degrees. Bake squash for 20 minutes, and let cool for 15 minutes. Cut squash in half and scoop out seeds. Set aside.

Heat two tablespoons of olive oil in a skillet and cook the onion and green pepper for about five minutes, or until vegetables are soft. Add tomato paste and chopped tomatoes, cooking for five minutes, or until sauce has cooked down. Add honey, apple cider vinegar, salt, and cayenne pepper. Simmer for 10 minutes, and add beans and corn.

Coat squash halves with olive oil, sprinkling with salt and pepper. Fill squash halves with prepared filling. Sprinkle with gruyere cheese and bread crumbs. Fill the bottom of the baking dish with about a quarter inch of water, cover with foil, and bake squash for 45 minutes. After baking, remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown. Serve with your other favorite fall dishes.

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