Stuffed white acorn squash recipe.

White acorn squash is an edible, small to medium cucurbit available in the Fall and Winter. It can usually fit in the palm of your hand (sometimes it's slightly bigger). It has a fresh, invigorating taste (it tastes similar to a cucumber). Its flesh is very juicy (also cucumber-like).

Just like all the other squashes and pumpkins, white acorn squash is full of nutritional goodness. Its tasty flesh is full of vitamin C, vitamin B6, potassium, magnesium, and thiamine, which makes it invaluable in the Winter months. Also, acorn squash helps your digestive system (fiber, baby!).

Check out a quick and easy recipe below to make a delicious Autumn dinner!



- small to medium white acorn squash
- olive oil or vegetable oil ( 1 or 2 tablespoons)
- cayenne pepper ( 1 or 2 teaspoons)
- 1-minute rice, 1-minute quinoa, or any other instant rice/seed mix.
- ready to eat BBQ sauce or hamburger sauce (optional)


Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Cut acorn squash in half, scoop out the seeds, brush squash halves with olive oil (you can brush them inside and out, or just the flesh). Sprinkle flesh with cayenne pepper and place acorn squash halves on a baking tray on the middle shelf in the oven. 

You should bake your squash for 20 to 40 minutes (depending on its size). You can use a skewer to check if it's ready. If thoroughly baked, its flesh should be mushy and skewer should come out dry. My acorn squash was relatively small, therefore it was really quick to bake.

When your squash is ready, take it out of the oven and let it cool off for a few minutes. Prepare your instant rice or quinoa, and put it inside the squash cavity while it's still hot. Add sauce on top if desired.