Tired of the regular old side dishes this time of year? Head to the local farmers’ market or produce section and grab a beautiful acorn squash! High in fiber and other key vitamins, it’s a great way to get a healthy side dish on the table. Orzo-Stuffed Acorn Squash will become a new seasonal favorite on your Fall dinner table!
Do you ever get stuck in a rut? I mean with meal time. We’ve all been programmed to expect a protein and a side dish, usually a heavy starch. The veggies are supposed to be in there, too, but how many ways can you make green beans interesting?
Enter the various winter squashes. Butternut, spaghetti, kabocha, delicata, pumpkin, and one of my favorites, acorn. So many to choose from, and so many ways to enjoy them throughout the season. But do you really dig in there an experiment with more than just soups?
I have become a fan of using these flavorful and versatile little gems as an easy–and healthy–side dish when I’m tired of regular old grains & starches. Aside from a simple grilling, I’ve found I can combine the expected starches with other ingredients to stuff them. Adding just a couple ingredients that I usually already have on hand means an easy and delicious side dish.
Oh, and did I mention the vitamins in this particular squash? Acorn squash are high in Vitamins C & A, and are high in fiber, which means they fill you up a lot faster than other starches. Adding a tried & true short pasta like orzo also means I get my expected starch without too large of a portion.
Flavorful and filling, I’m in a meal time rut no more! Orzo-Stuffed Acorn Squash to the rescue!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 40 minutes |
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Enjoy the seasonal bounty at local markets by roasting & stuffing a beautiful acorn squash. Only a few ingredients, and a perfect side dish is born. Or make it a meatless main dish and go crazy with the stuffing ingredients! Either way, Orzo-Stuffed Acorn Squash is a recipe destined for greatness on your dinner table.
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- 2 medium acorn squash
- 1/4 cup grapeseed oil
- 2 cups cooked orzo pasta
- 1/2 cup onions, finely chopped
- 1/2 cup Parmesan cheese
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Preheat oven to 400 degrees. Cut acorn squash in half; scoop out seeds. Place squash halves in an oven safe dish. Rub the insides of the squash liberally with grapeseed oil.
- Toss together orzo, onions, cheese & salt.
- Stuff squash halves with orzo mixture. Sprinkle pepper over the top of the stuffing mixture. Drizzle remaining grapeseed oil over squash.
- Place dish into 400 degree oven and roast squash for 40 minutes, or until the flesh is tender. Serve immediately.
Aren't these cute little squash the perfect vessel for stuffing? I love playing with the ingredients and flavors added. For instance, no orzo in the pantry? Quinoa or farro works great. Got a family member who's not a fan of a strong onion flavor? Switch the onions out for shallots, which have a milder flavor. Out of Parmesan cheese? Grab some shredded mozzarella for a change up.
As for the grapeseed oil, I like using this as an alternative to other oils. It holds up better to the higher roasting heat, and perfumes the squash with a delicate roasted garlic flavor. Can't live without it in my pantry!
What would YOU stuff into these seasonal squash?
