• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly Recipes & Inspiration

Original recipes for health and happiness

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Roasted Stuffed Acorn Squash

December 2, 2011 by Erica 6 Comments

Stuffed Acorn Squash

If you’re thinking that your stuffing has to have bread in it – nope. Not necessary. Here’s one of my favorite stuffing mixtures, which can vary based on what you have on hand. Add it to any roasted vegetable for a tasty meal or side dish. (Or eat it all by itself)

Acorn Squash

Acorn squash is easy to roast. Just cut in in half, coat the inside with some oil, butter, or ghee, sprinkle some sea salt and bake face down for 20 minutes at 450 degrees F.

Or, drizzle some honey, oil or butter, and sprinkle some cinnamon and a bit of sea salt in it and bake facing up. Yep. That’s it. It’s naturally sweet and the honey and cinnamon just sends it over the edge (or sends me over the edge, I think).

Roasted Stuffed Acorn Squash

Ingredients

  • 2 medium size acorn squash
  • about 3 tablespoons of olive oil, unsalted butter, or ghee plus extra for roasting
  • about 3 tablespoons of honey
  • 1/2 teaspoon of sea salt (or kosher sea salt) plus extra for roasting acorn squash
  • 1 cup of diced crimini mushrooms (or other kind)
  • 1 cup of chopped parsley
  • 2 apples, peeled and chopped
  • 1/3 cup of chopped, dried cranberries
  • 4 green onions, diced
  • 4 tablespoons of almond flour
  • 1/4 cup of chopped walnuts (optional)

Method

  1. Preheat your oven to 450 degrees F.
  2. Slice the acorn squash in half, scoop out the seeds, and coat the inside with butter and salt.
  3. Place face down on parchment paper (or non-stick surface) on a baking sheet and roast for about 20 minutes, or until a fork slides into the skin easily.
  4. While the squash are roasting, place butter, honey, and the remaining ingredients in a frying pan. Saute all the ingredients for 10 minutes, or until the apples, onions and mushrooms are soft. Add more honey, salt, and butter as necessary (or to taste).
  5. Stuff each acorn squash and serve.

Share12
Pin280

Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: squash

Previous Post: « Biscuits {almond flour}
Next Post: Ginger Snap Cookies »

Reader Interactions

Comments

  1. AvatarSarah

    December 7, 2011 at 4:40 pm

    Got any savory stuffing recipes to share with us? This one sounds like most people would like it, but I’m more of a fan of savory.

    Reply
    • EricaErica

      December 7, 2011 at 7:58 pm

      I love savory as well. Just typing out loud here, but I can see replacing the apples with capers and more mushrooms, onions and shallots, eliminate the honey, and maybe add some roasted cauliflower, and a teaspoon of lemon juice. Just a thought.

      Reply

Leave a Reply to Erica Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get recipes & inspiration

Popular now

  • Banana Bread {almond & coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Bagels {grain free}
  • Fig Cookies {almond flour}
  • Sandwich Rounds {almond flour}
  • Chocolate Cupcakes {coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Valencia Orange Cake
  • Vanilla Cupcakes {coconut flour}
  • Yellow Cake {almond flour}
  • Banana Bread {coconut flour}
  • Smokey Beef Jerky {gluten-free, soy-free, sugar-free}
  • Focaccia Pizza Crust {almond flour}

Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About the chef

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Cookie Icing
Gingerbread Cookies

Copyright © 2021 Comfy Belly | Erica Kerwien. All rights reserved.