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Artichoke and Cheese Stuffed Squash

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Artichoke and Cheese Stuffed Squash

The calories from this acorn squash recipe's plentiful amount of cheeses are counteracted by the great deal of fiber found in the vegetables. Here's a delicious way to get the kids to eat their vegetables!

  • 2 large acorn squash
  • 3 tablespoons olive oil
  • 10 mushrooms, cleaned and finely chopped
  • 8 artichoke hearts, canned quartered and not marinated
  • 1 rib celery, finely diced
  • 4 scallions, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil, oregano and thyme
  • 1/4 teaspoon dried sage
  • 3 teaspoons soy sauce
  • 1/8 teaspoon fresh ground black pepper, or to taste
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Italian fontina cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 cup dry breadcrumbs
  1. Preheat oven to 375 degrees F.
  2. Cut squashes in half horizontally and place each half cut-side down in baking pans at least two inches deep which have been oiled lightly on the bottom. Add about one-half inch of boiling water to pan.
  3. Bake at 375 degrees F until very soft but not altogether mushy when tested with a sharp knife, about 45 minutes to one hour depending on size of squash. Prepare filling while squashes bake.
  4. Drain artichokes, rinse, and chop coarsely. Heat 3 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, artichoke hearts and celery and saute until vegetables are soft, about 5 minutes.
  5. Add scallions, garlic, basil, oregano, thyme, sage and soy sauce and continue to cook another 3 minutes. Add pepper and stir.
  6. Remove skillet from heat and stir in cheeses until melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons water until well moistened and combined.
  7. Remove squash from oven. Remove from pan and place cut-side up on cutting board. When cool enough to handle, cut a thin slice from the bottom of each squash half, if necessary, to allow them to sit flat. Scoop out seeds with a spoon and discard.
  8. Fill squash cavities with stuffing mixture, distributing evenly among four squash halves. Place squash halves, stuffing-side up, in an oiled baking pan big enough to hold them. If not baking immediately, refrigerate until about 30 minutes before serving.
  9. Bake in 375 degree F oven for 20-30 minutes, or until hot. If taking from refrigerator, this will take 30-40 minutes. Cut each piece into quarters to serve.

If you liked this recipe, please check out our top Simple Acorn Squash Recipes

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