Recipe: Stuffed Acorn Squash

With plant-based carbohydrates and belly-filling protein, this acorn squash recipe is ideal for breakfast or an afternoon snack. The squash’s natural sugars are released while baking, making this no-sugar-added recipe perfect for people with diabetes. Plus, the vitamin A in squash will make your skin glow during these winter months. Enjoy with some decaffeinated chai tea to warm you up!


• 2 acorn squashnutmegscoop

• 2 tablespoons extra virgin olive oil

• 16 ounces fat-free cottage cheese

• ¼ cup chopped/slivered almonds or pecans

• ½ teaspoon nutmeg


1. Preheat oven to 425° F. Cut each squash in half. Scoop out and discard seeds.

2. Pour olive oil onto baking sheet and spread over baking sheet with paper towel. Place squash face down on the baking sheet and bake until golden brown, about 20–25 minutes.

3. Remove from oven and allow to cool for 10–15 minutes. After squash have cooled, turn them over, cut side up.

4. Fill each squash half with ½ cup cottage cheese. Top each with 1/8 teaspoon
(dash) of nutmeg and 1 tablespoon chopped nuts.

Serves 4.

READ MORE: More articles and tips in our Recipes + Nutrition section

Originally published Nov. 17, 2015. Last updated Oct. 16, 2020.

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