Stuffed Acorn Squash

6 steps · 1h 15m total

1. 01

   Preheat Oven

   Preheat your oven to 400°F.
2. 02

   Prep Squash

   Carefully cut the acorn squash in half horizontally. Use a spoon to scrape out the seeds and any stringy pulp, setting the seeds aside for later.
3. 03

   Season Squash

   Sprinkle the cut sides of the squash with salt and pepper.
4. 04

   Bake Squash and Seeds

   Place the seasoned squash halves, cut side up, on a baking sheet. Bake for 45 minutes, or until the flesh is tender enough to easily pierce with a fork.

   While the squash bakes, clean the reserved acorn seeds, removing any pulp. Spread them in a single layer on a separate baking sheet and sprinkle with salt. Bake these for about 7 minutes, until they're lightly toasted and crisp.

5. 05

   Sauté Filling

   In a pan, melt the 3 tablespoons butter over medium heat. Add the bell pepper, onion, and 3 cups cabbage. Sauté, stirring occasionally, until the vegetables are soft and tender.
6. 06

   Stuff and Finish

   Once the baked squash is ready, spoon the sautéed vegetable mixture into each half. Sprinkle with a dash of cayenne pepper, then crumble the 1 ounce goat cheese over the top.

   Return the stuffed squash to the oven and bake for about 5 minutes, just until the goat cheese is softened and slightly warm. Garnish with the toasted acorn squash seeds before serving.