Stuffed squash make a delicious meal, especially during the fall when this vegetable is in season.
Here is a collection of scrumptious recipes that are just perfect for fall or autumn cooking. These delicious savory stuffed squash recipes feature many of the fall flavors we love, such as cinnamon and pepper.
Plus all of these recipes are wonderful comfort foods, perfect for when days are growing shorter and a little cooler.
Plus, the best part about stuffed squash recipes? They’re often ever so simple to make, and always look so appealing to the eye. Remember, we eat with our eyes first.
All of these dishes can be baked in a casserole dish or a rimmed baking sheet. Remember squash can ooze some liquid when cooking, so avoid messes by baking them in a dish with sides.
Table of Contents
- Types of Squash
- Wild Rice Stuffed Acorn Squash
- Italian Stuffed Spaghetti Squash
- Kabocha Stuffed Squash
- Chicken and Broccoli Stuffed Spaghetti Squash
- Quinoa Stuffed Acorn Squash
- Vegan Quinoa Acorn Squash
- Stuffed 8 Ball Squash
- Tex Mex Spaghetti Squash
- BBQ Chicken Spaghetti Squash
- Quinoa Stuffed Starburst Squash
- Cheese and Herb Stuffed Gem Squash
- Cheesy Baked Squash
- Mediterranean Stuffed Butternut Squash
- Whole 30 Stuffed Acorn Squash
- Apple, Pecan and Cranberry Stuffed Squash
- Storage of Stuffed Squash
- Other Side Dishes
Types of Squash
Before we delve into our recipes, let’s have a little chat about the different types of squash.
Many consider squash to be a veggie, since we serve it as a side dish or main course. However, squash contain seeds and they flower, so technically they are a fruit.
Today, we’re cooking with mainly winter squash varities but there are a few summer squash recipes too. You may wonder what’s the difference between winter and summer squash?
The answer lies in their outer shells. With summer squash you’ll find their outer skin or layer is soft and the flesh is moist and tender.
However, winter squash tends to have a harder outer shell. This makes them suitable for storing through the winter months. Root cellars were used in years gone by to store foods like squash through the cold of winter. This is why these squash are called winter squash.
Let’s examine a few varieties of squash, which we will be using for today’s recipes.
- Acorn Squash are typically between one and three pounds in weight. They’re shaped like an acorn and have a green and yellow outer shell. If your acorn squash is completely yellow, it may be overripe.
- Butternut Squash are amongst the most popular squash available all year round, but they’re in season in fall and winter. They have a light beige outer skin, with a deep orange flesh.
- Spaghetti Squash have become very popular for low carb dieters, since they have very stringy flesh that can be scraped out and used as a substitute for pasta. They’re yellow in color with an oblong shape and mildly flavored flesh.
- Kabocha Squash, as the name suggests, is a Japanese variety of squash. Their flavor is similar to sweet potatoes, and they’re wonderful for baking, steaming, puréeing and, of course, stuffing.
- Gem Squash is a summer squash that originated in South Africa. It has a dark green outer flesh and is round in shape. The flesh is yellow to orange in color and this squash is perfect for stuffing.
- 8 Ball Squash is acutally a type of zucchini and not exactly a squash. It’s a hybrid variety of courgette/zucchini that is round in shape. The outer skin is green and sometimes stripy. Their flesh tastes like a nutty zucchini.
- Starburst Squash is a hyprid patty pan squash. They have a yellow or yellow/green outer skin and are shaped like a star, with scalloped edges. These are a variety of summer squash.
- Buttercup Squash is a winter squash, not to be confused with its cousin the butternut squash. It has a dark green, thick, outer skin and dark orange flesh. It’s flesh tastes sweet and nutty.
And so, let’s find out how to cook and stuff some squash in creative and tasty ways.
Wild rice adds great texture to acorn squash in this recipe! This recipe is perfect for cooler fall or autumn days, since it boasts so many wonderful, traditional fall flavors.
A savory wild rice filling is loaded into scooped out acorn squash halves for a delicious oven bake, that’s sure to please.
This stuffed spaghetti squash has such a comforting Italian flavor. It’s sure to be a family favorite!
If you like a hearty stuffing then this may be the recipe for you. This filling is made with sweet Italian sausage, fresh spinach, garlic, and fire roasted tomatoes. Everything is topped with ooey gooey shredded Mozzarella cheese for a truly satisfying meal.
This kombucha stuffed squash is such a cheesy delight that is filled with so many great flavors. This makes an amazing fall meal.
This may be a main course to consider serving at Thanksgiving, should any of your guests be vegetarian. The dark green flesh of this Japanese squash makes an eye appealing dish, perfect for presenting on a holiday platter.
Make a scrumptions main course with this chicken and broccoli stuffed squash recipe. It is so satisfying and filling!
Everything comes together with melted mozzarella and parmesan cheeses for a taste of Italy in a savory stuffed and halved spaghetti squash.
The stringy squash flesh also resembles spaghetti, and is very mild in flavor. It compliments the warm flavors of Italian spices, garlic, shallots and ooey, gooey cheese in this recipe.
Quinoa makes for a great protein packed filler for acorn squash. This recipe is easy and delicious for a meatless meal option.
Dried chopped apricots and chick peas add taste and texture to this savory vegetarian filling. With a combination of fresh herbs and dried herbs this is truly a tasty meal.
The Panko breadcrumb topping can be omitted for a gluten-free option.
This vegan meal idea will satisfy anyone who tries it. This is a great way to start enjoying acorn squash if you have never made it at home before.
This is an impressive vegan meal that’s perfect for holiday and festive feasts. The filling is made with quinoa, apples, onions, celery, cranberries, mushrooms, sage and thyme – a flavor combination that’s perfect for Thanksgiving.
Plus there’s a little hint of cinnamon in the stuffing to truly add more fall flavor.
Tomatoes, onions, cheese and bacon stuffed into squash makes for a really hearty family meal!
Follow the link for this tasty recipe. You’ll find step-by-step photo instructions, plus a recipe card with all of the nutrient and daily value information for this dish.
Give your spaghetti squash a Tex Mex vibe with this recipe that will be a winner at dinner with your family!
Red kidney beans or black beans are flavored with chili powdered and jalapeños, for a taste of Mexico in a squash.
Try stuffed squash with buffalo chicken for a low carb way to enjoy favorite flavors.
This recipe features pre-cooked baked spaghetti squash boats, which are stuffed with shredded chicken breast that’s tossed in a tangy barbecue sauce.
This spaghetti squash recipe makes a hearty satisfying meal.
Stuffed starburst squash with quinoa is an easy way to make an affordable dinner.
Quinoa is technically a seed, but is usually classified as grains. It’s a wonderful source of plant based protein.
Cheese and herbs come together to make one indulgent yet healthy dinner idea!
Cream cheese and fresh herbs make a truly delectable filling for this vegetarian option.
If you can’t get enough melty cheese with your meals, then you’re going to melt for this baked squash recipe.
Spaghetti squash is filled with shredded rotisserie chicken, then topped with marinara sauce and cheese.
Spaghetti squash is packed full of nutrients and is very low in calories. Now there may be a few extra calories in the mozzarella cheese used to top these squash boats, but this spaghetti squash recipe roasts to perfection.
You can sprinkle this dish with grated parmesan cheese for a truly Italian garnish.
Give your butternut squash a flavor upgrade with the addition of feta and spinach for a really tasty family meal.
Rice is added to a skillet of flavorful ingredients with some vegetable broth to boil the grain. The cooked rice for the stuffing ends up being packed with Greek flavors.
A balsamic glaze is drizzled over the top to tie all the Mediterranean flavors together.
This stuffed squash recipe is so filling and delicious! You will love having this for dinner and knowing it is good for you!
The filling is made with ground beef, with added chicken broth to keep it tender and moist. The mixture is cooked in a large skillet before being transferred to the cleaned acorn squash halves.
Everything is baked for a truly delicious and hearty meal.
Pecans, cranberries and apples are the perfect ingredients for stuffing squash for a fall dinner idea that will fill you up with great-for-you ingredients.
This may be the perfect main dish to serve as a vegetarian option during the holidays.
Storage of Stuffed Squash
Leftovers will store in an airtight container in the fridge for about 3 days. Wrap the squash in foil, them reheat in the oven at 350 degrees F, for about 20 minutes.
You can also use the microwave to reheat leftovers (do not wrap in foil before placing in the microwave.)
I don’t recommend freezing cooked squash. There’s too much moisture in the squash flesh and it goes soggy when thawed.
Other Side Dishes
Here are some other side dishes and recipes from Ireland that you might enjoy.
A big thank you to all the wonderful cooks and bloggers who contributed their tasty recipes to this round up. I truly appreciate their permission to share their amazing food photographs with you today.
Thanks so much for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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