This Stuffed Acorn Squash with Quinoa, Bacon, and Spinach is pure Autumnal comfort food! Smoky bacon adds depth to tender grains and greens. A delicious dinner for all!
Stuffed Acorn Squash
Are we squash lovers? We’re squash lovers.
What’s not to like, folks? They serve as the perfect vessel for fillings of all sorts, or are delicious served simply roasted. They make enchilada sauces, serve as a delicious addition to pastas, and are unbeatable when roasted and tossed in Fall salads.
But let’s circle back to that “vessel” comment, shall we? There’s no better edible encasement for a delicious meal as squash.
Feelings In My Filling
I could go on for DAYS about ideas for stuffing squash. There are so many ingredients that, when put together, result in a scrumptious and hearty filling for your halved squash.
What it really boils down to, however, are a few key ingredients that I like to have in every filling for stuffed squash. Here’s what you need to know:
- A Hearty Base: this normally is a variety of grains, but if you’re wanting to omit or limit carbohydrates, see number 2! I like using quinoa, brown rice, farro, wild rice, bulgur, or a mixture of any of the above.
- Sautéed Veg: so many options here! As stated above, if grains around your jam, here’s where you really up your base. A variety of greens work lovely, but feel free to add in carrots, onion, celery, or any other lighter vegetable. You can choose to include other hearty root vegetable like potatoes, but I personally think this can get heavy.
- Get That Protein: regardless of your dietary inclinations, flavor can come in so many different shapes and sizes. I chose bacon here, but you could choose sausage, ground turkey, ground venison or other wild game, or any vegetarian meat substitution. You can also add legumes for added heft, like white beans or lentils.
- All The Flavor: bring on the herbs! I like using any and all herbs I have on hand, whether fresh or dried. I’ll typically use dried herbs in the filling directly, and fresh herbs to top before serving.
Stuffed Acorn Squash with Quinoa, Bacon, and Spinach
Ingredients
- 1 medium acorn squash, halved, with seeds scooped out
- 2 slices bacon
- 1/3 cup yellow onion, chopped
- 1 clove garlic, minced
- 2 cups spinach
- 1 1/2 cups cooked quinoa, rice, farro, or other grain
- 1/2 cup parmesan cheese
Instructions
- Preheat your oven to 375 degrees.
- On a parchment lined baking sheet, drizzle acorn squash halves with about 2 teaspoons of olive oil. Season lightly with salt and pepper. Place flesh side down and bake for about 30 minutes, or until tender.
- Meanwhile prepare filling: slice or cut bacon slices in to small bite sized pieces. Add to a large sauté pan, cooking until crisp. Remove bacon from pan with a slotted spatula or spoon, leaving the grease behind.
- Add onion and garlic to pan, allowing to sauté 2 minutes, or until fragrant. Add spinach, turning the leaves over and satuéeing until wilted down. Remove from heat and add bacon, cooked grains and half of the parmesan cheese.
- When squash is done, carefully scoop out a small amount of the cooked squash to form a larger vessel to place your filling. Add squash to mixture, and stir to combine. Fill each squash halve with filling. Top with remaining parmesan cheese. Cover loosely with foil, and return to oven. Bake for an additional 10-15 minutes.