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