Stuffed Acorn Squash

Yumna Jawad

Updated Oct 05, 2025

5 from 2 votes

Stuffed acorn squash made with chickpeas, sun-dried tomatoes, spinach, and walnut meat. With only 20 minutes of prep time, the oven does the rest.

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Prep Time 20 minutes
Servings 4 servings
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Make stuffed and baked acorn squash tonight!

Acorn squash is one of my favorite fall vegetables. I love how soft it gets in the oven, that the skin is edible, and that it can be stuffed! This is my version of stuffed acorn squash; it’s filled with a mixture of chickpeas, sun-dried tomatoes, spinach, and walnut “meat.” One of my favorite parts about the acorn squash filling is the addition of cumin, which is super fragrant and adds a lot of flavor.

Happy Cooking!
– Yumna

Stuffed Acorn Squash Ingredients

Ingredients for recipe: chickpeas, acorn squash, spinach, cumin, garlic, salt and pepper, sun dried tomatoes in oil, chopped walnuts, onion and lemon.
  • Acorn squash: Read my tips on how to cut acorn squash into halves.
  • Chickpeas: I recommend low-sodium chickpeas. You don’t have to peel them, but if you do, they’ll be slightly smoother.
  • Walnuts: I recommend chopping the walnuts first so they toast faster and are easier to eat. Here’s a quick tutorial on how to toast walnuts. You can also try almonds or pecans, or a mixture.
  • Sun-dried tomatoes: Make sure to buy sun-dried tomatoes in oil. You’ll use some of the tomato-flavored oil to cook the onion and garlic!
  • Spinach: I like to chop the spinach so it cooks quickly and mixes well with the other ingredients. Kale also works.
  • Onion and garlic: Dice the onion and mince the garlic so they cook quickly and evenly.
  • Olive oil: For roasting the squash.
  • Lemon juice: Read my tips on how to juice a lemon. You can also use white or red wine vinegar.
  • Seasonings: Cumin, salt, and pepper.

How to Make Stuffed Acorn Squash

Acorn squash halves seasoned with oil, salt and pepper on a parchment lined baking sheet, cut side up.
Step 1: Cut the acorn squash in half horizontally and scoop out the seeds. Brush all sides with olive oil and season with some of the salt and pepper.
Four acorn squash halves cut side down on baking sheet.
Step 2: Place the squash cut side down on a parchment-lined baking sheet. Bake until soft.
Chopped walnuts in a skillet.
Step 3: Add the walnuts to a skillet.
Walnuts after toasting in skillet.
Step 4: Roast until browned and toasty. Remove from the skillet and set aside.
Onions and sun-dried tomatoes in oil in skillet.
Step 5: To the same skillet, add the sun-dried tomatoes with their oil. Add the onions and sauté until soft and translucent.
Chickpeas and garlic added to cooked veggies.
Step 6: Next, add the garlic and cook until fragrant. Then, add the chickpeas and cook until warmed through.
Spinach and seasonings added to skillet with lemon juice being poured in.
Step 7: Add the spinach, cumin, remaining salt, and remaining pepper. Pour the lemon juice on top.
Squash filling after combining in skillet.
Step 8: Toss well to combine.
Squash halves after roasting and flipped flesh side up.
Step 9: Flip the acorn squash over.
Chickpea and walnut filling stuffed in roasted squash.
Step 10: Spoon the filling evenly into the four squash halves. Place back in the oven until warmed through.
Stuffed acorn squash recipe.

Stuffed Acorn Squash Recipe

Author: Yumna Jawad
5 from 2 votes
Stuffed acorn squash made with chickpeas, sun-dried tomatoes, spinach, and walnut meat. With only 20 minutes of prep time, the oven does the rest.
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings4 servings
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Ingredients
 
 

  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 1 cup chopped walnuts
  • ¼ cup julienned sun-dried tomatoes plus 2 tablespoons of the oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 (15-ounce can) chickpeas drained and rinsed
  • 2 cups fresh spinach roughly chopped
  • 1 teaspoon cumin
  • 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 400°F. Cut the acorn squash in half horizontally and scoop out the seeds. Brush all sides with olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Line a small sheet pan with parchment paper and place the squash cut side down. Bake until the flesh is soft and you can easily pierce it with a fork, about 30 minutes.
  • While the squash roasts, heat a medium skillet to medium-high heat and add the walnuts. Dry toast them for about 2–3 minutes, until browned and toasty. Remove them from the skillet and set aside.
  • To the same skillet, add the sun-dried tomatoes with their oil. Add the onions and sauté until soft and translucent, about 5 minutes. Then, add the garlic and sauté until fragrant, about 1 minute. Add the chickpeas and cook until warmed through, about 3 minutes. Then, add the spinach, cumin, remaining salt, and remaining pepper. Pour the lemon juice on top and toss well to combine.
  • Flip the acorn squash over and spoon the filling evenly into the four squash halves. Place back in the oven for an additional 10 minutes, until warmed through. Serve warm.

Equipment

Notes

  • My Top Tip: Roast the squash cut side down. This traps the steam inside the squash as it bakes, helping it cook evenly and making the flesh extra soft and caramelized around the edges. It also keeps the tops from drying out before you add the filling.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350ºF until warmed through.
  • Freezing: Wrap the halves tightly in plastic wrap or foil, then place in an airtight freezer bag or container. They’ll last for up to 3 months in the freezer. Cheese can get watery when it thaws, so if you plan to serve your acorn squash with cheese and freeze the leftovers, I recommend adding it only as needed before serving.

Nutrition

Serving: 0.5squash + 1 cup filling, Calories: 472kcal, Carbohydrates: 47g, Protein: 13g, Fat: 30g, Saturated Fat: 3g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 9g, Sodium: 755mg, Potassium: 1289mg, Fiber: 11g, Sugar: 2g, Vitamin A: 2319IU, Vitamin C: 40mg, Calcium: 173mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Add cheese. Mix crumbled feta, cubed cheddar, shredded mozzarella, or crumbled goat cheese into the filling.
  • Increase the protein. For a heartier dinner, add baked chicken, shredded chicken, ground beef, or vegetarian sausage.
  • Add quinoa. Cook ½ cup of quinoa with ¾ cup of water or vegetable broth, and combine it with the filling for an even more substantial meal.

Recipe Tips

  1. Don’t skip toasting the nuts. Untoasted walnuts are fine. Toasted walnuts are delicious! Unless you’re in a rush, this is an important step for flavorful stuffed squash.
  2. Line the baking sheet with parchment paper. Squash sticks easily to a baking sheet, and this makes cleanup easy.
  3. Skip the second bake time. To save time, you can skip the last step of reheating everything together. I think it helps make the dish more cohesive, but it’s not necessary.
Mediterranean stuffed acorn squash on platter.

Serving Ideas

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5 from 2 votes

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Comments

  1. Jim says:

    Loved the combination of flavors.

    Reply
    1. Yumna J. says:

      Thanks, Jim! So happy you liked it.

      Reply
  2. Ana says:

    So good!!! Really, from now on I won’t make acorn squash any other way! Thank you

    Reply
    1. Yumna J. says:

      Aww, that makes me so happy to hear!! So glad you love it! Thank you!

      Reply
  3. Denice says:

    Would there be a substitute for walnuts? A family member has a nut allergy.

    Reply
    1. Yumna J. says:

      I would try pumpkin seeds, sunflower seeds, or toasted quinoa!

      Reply
  4. Hazel says:

    Presents nicely on a plate and can be the main dish because it really fills you up. Fun to make, thank you for creating and sharing.

    Reply
    1. Yumna J. says:

      You’re welcome, Hazel! So happy you liked it, thanks for your kind words!!

      Reply