Acorn Squash with Cracker Stuffing
Delight your taste buds with this comforting Acorn Squash with Cracker Stuffing recipe, the perfect blend of tender roasted squash and a crispy, buttery filling. Each acorn squash half is generously filled with a savory stuffing made of crushed buttery crackers, sautéed onions, celery, fresh parsley, and a hint of chicken or vegetable broth for a touch of moistness. Topped with a sprinkling of Parmesan cheese and roasted to golden perfection, this dish strikes the perfect balance between wholesome and indulgent. Ideal as a crowd-pleasing side dish or a vegetarian-friendly centerpiece, this recipe is easy to prepare and packed with fall flavors. Whether you're planning a Thanksgiving meal or a cozy weeknight dinner, this stuffed acorn squash will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 cups, crushed buttery crackers
- 1 medium, finely chopped onion
- 2 stalks, finely chopped celery
- 4 tablespoons butter
- 2 tablespoons, chopped fresh parsley
- 1 cup chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds and strings with a spoon.
Brush the cut sides of the squash with olive oil and place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, melt the butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 5-6 minutes, or until softened and translucent.
Stir in the crushed buttery crackers, chopped parsley, salt, and black pepper. Add the broth gradually, stirring constantly, until the mixture is moistened but not soggy.
Remove the roasted squash halves from the oven and carefully flip them over so the cut sides are facing up. Reduce the oven temperature to 375°F (190°C).
Spoon the cracker stuffing evenly into the cavities of each squash half, pressing gently to pack the filling.
Sprinkle the grated Parmesan cheese evenly over the top of the stuffing.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the stuffing is golden brown and heated through.
Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
