Acorn Squash with Raspberry Stuffing

  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons


  • 1 large acorn squash
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon pumpkin pie spice (recommended: McCormick)
  • 1 cup brown ready rice (recommended: Uncle Ben's)
  • 1/4 cup frozen raspberries
  • 1 scallion, finely chopped
  • 1 tablespoon frozen orange juice concentrate
  • 1/4 cup chopped walnuts
  • 1/4 cup light raspberry and walnut vinaigrette


Step 1

Preheat oven to 400 degrees F.

Step 2

Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.

Step 3

In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.

Step 4

Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.

Step 5

Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.

Step 6

Cut each half acorn squash into half and serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *