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!
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.