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Home ยป Mains ยป Stuffed Acorn Squash Recipe {delish for any meal!}

Stuffed Acorn Squash Recipe {delish for any meal!}

October 10, 2019 Updated: October 9, 2019 By Dawn - Girl Heart Food 31 Comments

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Two roasted squash with rice, egg, bacon pieces and sage leaves on top.
A roasted acorn squash stuffed topped with a sunny-side up egg, bacon pieces and crispy sage leaves.
A stuffed acorn squash half with a sunny-side up egg, bacon pieces and two sage leaves on top.

This Stuffed Acorn Squash Recipe combines tender squash, rice, sweet cranberries and a perfectly cooked sunny-side up egg. This scrumptious fall recipe can be enjoy for breakfast, lunch or dinner!

This stuffed acorn squash recipe is a sponsored post with Egg Farmers of Canada but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love โ€“ cook, eat and share delicious recipes with you guys! #WorldEggDay

Roasted acorn squash stuffed with rice and topped with a fried egg, crispy bacon and sage leaves.

Hey friends!

Sharing an easy fall recipe with you guys today…one that would be delicious for any meal.

Just think….

Bacon + eggs.

Good, right?

Now, add acorn squash with stuffing that includes rice, sweet cranberries and pumpkin seeds. Top the whole thing with a perfectly fried sunny-side up egg.

Oh, yeah…there’s all sorts of deliciousness goin’ on here.

Plus, the acorn squash is like a plate…how fun is that?

Now, let’s talk more about one of my fave ingredients – eggs ๐Ÿ™‚

World Egg Day!

World Egg Day? Wait, isn’t that every day?

For those of you who don’t know, tomorrow, October 11th is World Egg Day. So, it’s a perfect excuse to enjoy some.

Why eggs?

  • Well, they’re super duper easy to prepare
  • You can enjoy them all sorts of ways, from fried to poached to scrambled
  • They can be used in sweet and savoury recipes, alike
  • You can enjoy them for any meal of the day (case in point with this delicious stuffed squash recipe ๐Ÿ˜‰ )
  • Helloooooo budget friendly
  • And, personal fave, the eggs that we get right here in Newfoundland are produced my local farmers. Now that’s farm to table eatin’ right there!

Supporting local and eating local is definitely a big thing with me. If you follow along Girl Heart Food you know how much I love using local ingredients from local producers (and even occasionally growing some of our own produce).

Supporting and eating local is good for you and for the economy. When you support local, it means that people in your area can work, support their families and provide jobs for others surrounding them.

Plus, when you support local, you are having less of an environmental impact than buying from elsewhere. Not to mention, what you’re eating is FRESH!

In Canada, there are over 1000 egg farming families that work hard to bring Canadians a quality product that they can enjoy with just about every meal.

And, if that wasn’t exciting enough, Chef Lynn Crawford has teamed up with Egg Farmers of Canada to showcase all the lovely families providing us eggs all throughout Canada. Pretty cool, huh?

Eggs are a staple in our home, right alongside milk, bread and cheese. They’re ALWAYS in the fridge.

How do you enjoy your eggs? Do tell!

Eggs in a grey glass carton next to a tea towel on a wooden board.

What Do I Need for This Roasted Acorn Squash Recipe?

  • Eggs (of course)!
  • Acorn squash
  • Rice
  • Bacon
  • Dried cranberries
  • Pumpkin seeds
  • Olive oil and butter
  • Seasoning, including salt, pepper and pumpkin pie spice
  • Sage leaves if you want to have a little garnish.
Ingredients for a rice stuffed acorn squash recipe on a wooden board.

What Does Acorn Squash Taste Like?

Acorn squash is very mild in taste and just a tad sweeter than fresh pumpkin.

Because it’s mild in taste, whatever you pair with it stands out!

How to Roast Acorn Squash & Stuff It

PREPARE ACORN SQUASH

  • Carefully cut each acorn squash in half from the top to the bottom and scoop out seeds. You can discard those or roast them for a snack later. Then, slice a little off the back side of the squash so it rests flat on your baking sheet.

SEASON ACORN SQUASH

  • Place cut acorn squash on a baking sheet, drizzle with olive oil and sprinkle with pumpkin spice, salt and pepper. Roast until tender. You’ll know it’s done when it easily pierces with a fork or knife.

Tip—>If you are simply roasting squash and enjoying as is, skip the next step.

MAKE STUFFING FOR SQUASH

  • Meanwhile, cook rice per package instructions and crisp bacon. Combine with pumpkin seeds and stuff into roasted acorn squash.

PREPARE EGGS & FINISH ASSEMBLING SQUASH

  • When there’s only a couple minutes left on the squash, start preparing eggs. Once cooked, top each acorn squash and garnish if you like!
Collage of how to roast acorn squash.
Two stuffed acorn squash topped with an egg, bacon and sage on a blue board.
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Can I Prepare The Eggs Another Way?

You sure can!

I opted for a sunny-side up egg for this recipe, but over-easy or even poached would work great!

When the yolks are runny, it not only makes for a pretty presentation, but the yolk creates a ‘sauce’ for the stuffed acorn squash.

Two eggs frying in a pan.

Can I Stuff the Squash With Another Filling?

Absolutely!

Prefer not to use rice? Try –

  • Quinoa
  • Couscous
  • Farro
  • Grits
  • Creamy polenta

Can I Make This a Vegetarian Stuffed Acorn Squash?

You sure can!

Opt for a ‘veggie’ bacon in lieu of regular bacon or simply omit entirely. Many main stream brands offer veggie bacon now and you can readily purchase at your local grocery.

These stuffed acorn squash will still taste delicious!

A roasted acorn acorn squash half topped with a fried egg, bacon and sage on a blue plate.

More Tips & Variations for Making This Stuffed Squash Recipe

Roast time of your squash may vary, depending on how small/large they are. Just roast until they are fork tender.

Similarly, the quantity of rice you will need may vary depending on the size of your acorn squash. Of course, a smaller squash would require less stuffing than a larger one. Just judge accordingly.

The bacon was cooked on the stove-top until crisp. Alternatively, you can leave the bacon in slices and cook in the oven with the squash (roughly the last 20 minutes of cook time pop the bacon in there). Crumble when cool enough to handle.

Instead of bacon, you could use pancetta.

Try chopped walnuts, pecans or almonds instead of pumpkin seeds.

Raisins work lovely instead of cranberries or opt for small diced apple.

A lovely garnish option is crispy sage leaves (Saveur shows how to make them here), but a sprinkling of chopped parsley or minced chives would also work.

Mix up your seasoning! Instead of pumpkin spice, try a little smoked paprika for more of a smoky vibe.

For presentation purposes, if you want some of your stuffing to show, fold under some of the egg white when you place it on top of the acorn squash.

Two roasted acorn squash halves topped with egg, bacon and sage on a blue board.

Like this Stuffed Acorn Squash Recipe? You May Enjoy These Too

  • Oven Roasted Root Vegetables – This easy sheet pan vegetable side dish is easy to whip up and you can use a variety of your fave root veggies.
  • Mashed Turnip (rutabaga) – Brown butter and roasted garlic make this humble root veggie extra special.

Hope you love this easy squash recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this stuffed acorn squash recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

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Two rice stuffed roasted acorn squash topped with egg, bacon and sage on a blue board.
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5 from 15 votes

Stuffed Acorn Squash Recipe

This Stuffed Acorn Squash Recipe combines tender squash, rice, sweet
cranberries and a perfectly cooked sunny-side up egg. This scrumptious
fall recipe can be enjoy for breakfast, lunch or dinner!๏ปฟ
Course Main Course
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 426kcal
Author Dawn – Girl Heart Food

Ingredients

  • 2 acorn squash
  • 1 tbsp olive oil
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup COOKED rice -approximately (cook per package instructions)
  • 6 slices bacon -cut into lardons
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1 tsp butter
  • 4 eggs
  • 8 crispy sage leaves -garnish, optional

Instructions

  • Preheat oven to 400 F.
  • Carefully cut each acorn squash in half, scoop out seeds (and discard those or keep for later). Then, carefully cut a little slice off the back of each squash half so it lays flat on the baking sheet (picture in body of post above).
  • Drizzle olive oil over each squash half (the interior). Sprinkle salt, pepper, pumpkin spice amongst all acorn squash halves.
  • Roast cut side up (interior side up) for 40-45 minutes or until fork tender and cooked through.
  • Meanwhile, cook rice per package instructions and lay to one side.
  • In a non stick pan on medium low heat, cook bacon about 10 -12 minutes or until crisp. Remove bacon, drain grease and lay bacon to one side.
  • Then, combine rice with cranberries, pumpkin seeds and crispy bacon (reserve some for garnish later, if you like)
  • Distribute rice mixture equally into squash halves.
  • Cook two eggs at a time. Melt 1/2 tsp of butter in a non stick pan on medium low heat. Cook eggs until whites are set and yolks are runny (or cook to your desired doneness). Remove from pan. Repeat with remaining 1/2 tsp of butter and two eggs. Season with a pinch of pepper, if desired.
  • Place an egg on top of each stuffed acorn squash half.
  • Garnish, if desired. Enjoy!

Notes

  • Roast time of your squash may vary, depending on how small/large they are. Just roast until they are fork tender.
  • Similarly, the quantity of rice you will need may vary depending on the size of your acorn squash. Of course, a smaller squash would require less stuffing than a larger one. Just judge accordingly.
  • The bacon was cooked on the stovetop until crisp. Alternatively, you can leave the bacon in slices and cook in the oven with the squash (roughly the last 20 minutes of cook time pop the bacon in there). Crumble when cool enough to handle.
  • Instead of bacon, you could use pancetta.
  • Try chopped walnuts, pecans or almonds instead of pumpkin seeds.
  • Raisins work lovely instead of cranberries or opt for small diced apple.
  • A lovely garnish option is crispy sage leaves, but a sprinkling of chopped parsley or minced chives would also work.
  • Mix up your seasoning! Instead of pumpkin spice, try a little smoked paprika for more of a smoky vibe.
  • For presentation purposes, if you want some of your stuffing to show, fold under some of the egg white when you place it on top of the acorn squash
Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 426kcal | Carbohydrates: 42g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 188mg | Sodium: 879mg | Potassium: 920mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 3mg
Nutrition Facts
Stuffed Acorn Squash Recipe
Amount Per Serving
Calories 426 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Cholesterol 188mg63%
Sodium 879mg38%
Potassium 920mg26%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 1060IU21%
Vitamin C 24mg29%
Calcium 103mg10%
Iron 3mg17%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.
A stuffed acorn squash half with a sunny-side up egg, bacon pieces and two sage leaves on top.

Filed Under: Breakfast, Eggs, Gluten Free, Mains Tagged With: acorn squash, fall recipe

ยฉ Girl Heart Food.ย  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.ย  Please do not republish this recipe.ย  If you want to reference this recipe, link directly back to this post. Thank you.

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Reader Interactions

Comments

  1. Jenni

    October 18, 2019 at 9:04 am

    5 stars
    This is the perfect fall recipe! So delicious, and perfectly comfortable! Thanks for all the great tips to make it easy!

    Reply
    • Dawn - Girl Heart Food

      October 21, 2019 at 9:25 am

      Thank you Jenni ๐Ÿ™‚ So happy you enjoyed it!

      Reply
  2. Marissa

    October 16, 2019 at 5:18 am

    5 stars
    I’m always looking for new ways to enjoy acorn squash and what a beauty this is, Dawn! Definitely happening in our house this fall!

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:10 pm

      Thank you Marissa! Hope you love it ๐Ÿ™‚

      Reply
  3. Valentina

    October 15, 2019 at 12:32 am

    5 stars
    Dawn, this is such a stunning fall dish. My mom used to stuff acorn squash often this time of year. I love it! And the presentation with the egg is fantastic. ๐Ÿ™‚ ~Valentina

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:08 pm

      Thank you so much, Valentina!! Appreciate that ๐Ÿ™‚

      Reply
  4. Melanie @ Bon Appรฉt'Eat

    October 14, 2019 at 6:29 pm

    I have to confess that I have never cooked acorn squash but you convinced me, I will try!!

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:08 pm

      Hope you love it ๐Ÿ™‚ Thanks Melanie!

      Reply
  5. Kevin

    October 13, 2019 at 6:50 pm

    5 stars
    What a great and fun idea to spruce up a plain ol’ squash! Delicious!

    Reply
  6. Kathy @ Beyond the Chicken Coop

    October 13, 2019 at 10:12 am

    5 stars
    What a great dish! The stuffed squash sounds perfect and you’ve taken it over the top by adding an egg! I usually eat eggs for breakfast and use them in baking, but they are great for dinner too!

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:06 pm

      They sure are ๐Ÿ™‚ Thank you Kathy!!

      Reply
  7. Matt - Total Feasts

    October 12, 2019 at 4:26 pm

    5 stars
    Oh, I’m really intrigued by this dish Dawn. I love squash and the flavours with the rice. Plus, a great egg on top! Sounds like a great lunch!

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:06 pm

      Thank you Matt! Sure is ๐Ÿ™‚

      Reply
  8. Haylie / Our Balanced Bowl

    October 11, 2019 at 6:29 pm

    5 stars
    Love love acorn squash and I’m loving this awesome breakfast option! The rice, the bacon….the pumpkin seeds!!! Oh and the FRIED EGG ON TOP!!! Can I just add one of those eggs to every single of my meals?! Thanks! ๐Ÿ˜‰ Happy weekend my friend. And Happy Canadian Thanksgiving <3

    Reply
    • Dawn - Girl Heart Food

      October 16, 2019 at 1:05 pm

      You sure can ๐Ÿ˜‰ Thank you Haylie! XO

      Reply
  9. Katherine | Love In My Oven

    October 10, 2019 at 8:52 pm

    5 stars
    I seriously love everything about this!!! We eat a ton of squash, and acorn squash is one of my faves because you can STUFF IT. So many goodies in this one my friend, and the flavours are so perfect for fall! Well done! Happy Thanksgiving to you my dear!! XO

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:59 am

      Yay! So happy to hear that!! Thank you Katherine! Have a wonderful Thanksgiving too! XOXO

      Reply
  10. Alexandra @ It's Not Complicated Recipes

    October 10, 2019 at 5:51 pm

    5 stars
    I would be delighted to eat this any time of the day, Dawn! What a delicious combination of flavours. I think this would be perfect for my family – I will definitely be making it for them soon!

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:58 am

      Yay! Thank you so much, Alexandra ๐Ÿ™‚

      Reply
  11. Kelsie | the itsy-bitsy kitchen

    October 10, 2019 at 11:35 am

    5 stars
    LOVE this idea Dawn! I’m all about a savory breakfast, especially one that’s hearty, so I totally see myself enjoying this in the morning. . .not that I’d turn it down for lunch or dinner either :). Have a great weekend and happy early Thanksgiving!

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:58 am

      Thank you so much, Kelsie! Happy weekend to you too!

      Reply
  12. [email protected]

    October 10, 2019 at 10:44 am

    5 stars
    Wowza! Now this is a meal – breakfast, lunch or dinner! I’m with you – it could be National Egg Day in my house everyday!! Egg on top is my favorite way to top! Have a wonderful weekend, my friend!! xoxo

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:58 am

      Thanks so much, my friend! Have a wonderful weekend too! XOXO

      Reply
  13. Jennifer @ Seasons and Suppers

    October 10, 2019 at 10:15 am

    5 stars
    Such a great idea! I could eat this one morning or night. I love acorn squash and this is the perfect way to enjoy it ๐Ÿ™‚

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:58 am

      Me too! Thank you Jennifer ๐Ÿ™‚

      Reply
  14. Leanne

    October 10, 2019 at 10:08 am

    5 stars
    This is such a fun idea and so perfect for fall. Love stuffed acorn squash and adding the egg on top is a great idea. We are true egg lovers in our house, so I know the hubby and I would enjoy this one! While he’ll go with the sunny side up egg, I usually go for poached! Happy almost Thanksgiving weekend Dawn! Pinning!

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:57 am

      Thank you Leanne! Happy Thanksgiving weekend to you guys too ๐Ÿ™‚

      Reply
  15. Mary Ann | The Beach House Kitchen

    October 10, 2019 at 10:04 am

    5 stars
    Love the delicious combination of ingredients Dawn. And I would love this for any meal of the day too. My mother made roasted acorn squash when we were growing up and I wasn’t really a fan, but in my older age, I’m making up for it. I love it! Pinned and will be trying your recipe for sure! Happy weekend!

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:57 am

      Thank you very much, Mary Ann! Happy you enjoy now ๐Ÿ˜‰ Happy weekend to you too!

      Reply
  16. David @ Spiced

    October 10, 2019 at 9:31 am

    5 stars
    This sounds like an awesome Autumn meal, Dawn! I absolutely love eggs, and I’m digging how you put on egg on top of this roasted squash. What a fun idea! I eat an egg on toast every day for lunch, but this sounds way more interesting! I think I’ll have to celebrate World Egg Day in style tomorrow. Hope you and the hubby (and the pup) all have a wonderful weekend ahead, my friend!

    Reply
    • Dawn - Girl Heart Food

      October 11, 2019 at 8:56 am

      Totally! Thank you very much, David! Hope you do too!

      Reply

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