Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

by Deliciously Organic on October 10, 2013

Stuffed Acorn Squash (Grain-Free, Paleo)

Stuffed acorn squash makes for an easy weeknight meal. It’s easy to prepare and you can create numerous variations depending on the additional produce you have on hand. Instead of rice, I “riced” cauliflower and cooked it with sautéed onions and celery. One secret my mom taught me years ago: always plump dried fruit before adding it to a recipe. All you need is a bit of juice and some heat; you’ll transform those little dried grapes into soft, juicy raisins with a new burst of flavor.

Here are a few more stuffed squash recipes you might be interested in:
Mediterranean Stuffed Squash by Bev Cooks
Stuffed Zucchini with Turkey Sausage by Simply Recipes
Zucchini Stuffed with Mushrooms, Sausage and Sage by The Kitchn

Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

Serving Size: Serves 4

Adapted from Chow.


    For the Squash:
  • 2 acorn squash, cut in half pole-to-pole, seeds removed
  • 1 tablespoons ghee, melted (click here for an easy homemade recipe)
  • 1 tablespoon honey
  • Celtic sea salt
  • For the filling:
  • 4 tablespoons ghee
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 cups "riced" cauliflower*
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup pecans
  • 1/4 cup plumped raisins**
  • 1/2 teaspoon Celtic sea salt
  • 1/8 teaspoon freshly ground black pepper


Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine ghee and honey then brush the squash with the mixture using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes.

Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.

*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef's knife.

**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

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{ 13 comments… read them below or add one }

Kelly @ The Nourishing Home October 10, 2013 at 12:24 pm

Oh, this looks SO yummy! What a wonderful way to use acorn squash! I’ve been seeing it pour in at the Farmer’s Market and have been looking for some yummy recipes. I can always count on you!
Blessings, Kelly :)


sam October 10, 2013 at 12:54 pm

This looks fantastic! I have a delicata squash that’s been sitting in my fridge–I may try to use it to make this!


Olivia swan October 11, 2013 at 6:58 am

I wanted to know if you can use water to plump the raisins?


Deliciously Organic October 11, 2013 at 7:04 am

You can, and they will be more moist, but they won’t have the same sweet flavor as intended.


tiffany October 11, 2013 at 7:38 am

PERFECT! I have two acorn squash on my counter right now just waiting for this recipe :)


Diane | An Extraordinary Day October 15, 2013 at 10:20 am

We made it last night and it was well received. My friend said it was like a real stuffing. :)
But…we wondered about the temperature for the second roasting. Still 450 degrees?
We put it in the oven at 325 because we had a chicken roasting and it seems okay…but maybe the squash could have been cooked more.


Deliciously Organic October 16, 2013 at 5:35 am

Yes, it should still be 450. I know it seems high, but it takes a while for the squash to fully cook. Glad you enjoyed it! :)


gisela November 4, 2013 at 2:44 pm

I made this last night and it was yummy, especially the filling. I can even eat the filling by itself (even before roasting it with the squash). Thanks, Carrie!


Erika Claves December 1, 2013 at 10:03 am

This was delicious!! I was looking for something to do with an acorn squash, languishing on my counter, when I stumbled upon this recipe. I’m not a huge fan of celery, so I substituted some leftover mushrooms and it made a wonderful lunch for a cold day:-) Thanks for the idea.


Kara February 27, 2014 at 8:37 am

Hi! I can’t wait to make this! Do you cook the cauliflower before you “rice” it?


Deliciously Organic February 27, 2014 at 3:46 pm

No need to cook it. You “rice” it when it’s raw! :)


elizabeth December 4, 2014 at 7:12 am

Do you think it would be okay to add ground turkey to the stuffing mixture?


Deliciously Organic December 4, 2014 at 9:50 am

That’s a great idea!


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