Stuffed Acorn Squash
This stuffed acorn squash with herb walnut goat cheese makes a satisfying vegetarian meal that is packed with nutrients and lots of flavor!
Servings: 2
Ingredients
- 1 medium acorn squash
- 3 teaspoons olive oil divided
- 4 ounces goat cheese crumbled
- 1 cup walnuts chopped *SEE NOTES*
- salt & pepper to taste
Instructions
- If you are making the Italian Herb Walnuts, please see notes first. You can use plain chopped walnuts as an alternative.
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. While the oven is preheating, prepare the squash.
- Rinse the squash then dry it. You can pop off the stem if you would like. Next, to make the squash easier to cut, on a microwave microwave-safe plate, microwave the squash for 2 minutes to soften it and allow it to cool for a couple of minutes before handling. If the squash is larger in size, do 2 minutes then turn the squash on the opposite side and microwave for an additional 2 minutes. Use a large sharp knife to slice the squash in half, lengthwise. Pierce it in the center of a depression line, then cut through following the line.
- Use a large spoon to scoop out the seeds and pulp. Place the squash halves onto the parchment-lined baking sheet. Rub each half with 1 teaspoon of olive oil then sprinkle with salt and pepper. Use a little more if your squash is large.
- Place the prepared squash on the center rack of your preheated oven. Bake the squash until the flesh is soft, about 25 - 35 minutes, depending on the size of your squash. Pierce with a fork to check for doneness.
- While the squash is in the oven, add the chopped walnuts (See Notes) with the crumbled goat cheese and stir to combine. Mix in the herbs of your choice if desired and set aside until the squash has finished baking.
- Once the squash is tender, carefully remove it from the oven and fill each half with the walnut goat cheese mixture, then drizzle with olive oil. Place the stuffed acorn squash back into the oven and bake for an additional 10 minutes. Carefully remove from the oven, allow the squash to cool for a few minutes, then serve and enjoy!
Notes
Italian Herb Walnuts - These add so much flavor and texture, so I highly recommend making them. I coarsely crushed them in a baggy with the back of a stainless steel measuring cup before mixing them with the goat cheese. Quick and easy! You can use the crushing or chopping method of your choice. You can also use plain chopped walnuts as a substitute, but I recommend adding herbs to the goat cheese mixture if you use plain nuts.
Tip: I usually make the walnuts in advance and store them in a mason jar in the fridge since it saves time and I use them for other things, like snacking! You can also make them while you are prepping the squash, then make the herb walnut goat cheese mixture while the squash is roasting in the oven.