AGEIST Dinner: Stuffed Acorn Squash

When the cooler months roll around, there’s nothing quite as comforting as the rich, nutty flavor of roasted acorn squash. Stuffed with a hearty mix of black beans, shredded chicken, feta cheese, and spinach, this dish is a perfect balance of cozy and nutritious—a hug on a plate for those chilly evenings.

Key Ingredients & Their Health Benefits

• Acorn Squash: This vibrant winter squash is a nutritional powerhouse. Packed with dietary fiber, acorn squash supports digestion and helps you feel full longer, making it a great choice for healthy weight management. It’s also rich in beta-carotene, which your body converts into vitamin A to boost your immune system and support eye health.
• Chicken: A lean protein source, chicken is essential for muscle maintenance and repair. Its high protein content keeps you satiated and energized, while its abundance of B vitamins supports metabolism and brain function.
• Spinach: Spinach is brimming with iron, calcium, and magnesium. These minerals are vital for bone health, energy production, and maintaining a healthy nervous system. Spinach is also rich in antioxidants like lutein and zeaxanthin, which promote eye health.
• Black Beans: Known for their high protein and fiber content, black beans are a plant-based nutritional gem. They help regulate blood sugar levels, promote heart health, and keep you energized with their slow-digesting carbohydrates. Black beans are also a great source of folate, which supports cell repair and overall vitality.

Recipe for Stuffed Acorn Squash

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Yields: 4 Squash halves

Nutritional Estimate Per Serving (1 stuffed squash half):

• Calories: ~300
• Protein: ~20g
• Carbohydrates: ~28g
  • Fiber: ~8g
    • Sugars: ~2g
• Fat: ~10g
  • Saturated Fat: ~2g
• Cholesterol: ~50mg
• Sodium: ~400mg

Ingredients:

• 2 acorn squashes
• 2 tbsp olive oil
• 1 can (15 oz) organic black beans, rinsed and drained
• 1.5 cups shredded chicken (rotisserie works well)
• 4 tbsp crumbled feta cheese (plus extra for garnish)
• 2 cups fresh spinach, chopped
• Oregano, salt, garlic powder, paprika, and pepper (to taste)

Stuffed Acorn Squash Instructions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Slice the acorn squashes vertically from stem to tip, creating two even halves. Scoop out the seeds and pulp with a spoon. Brush the inside of each squash half lightly with olive oil and sprinkle with a pinch of salt. Place the squash halves cut-side up on a baking sheet.

2. First Roast

Bake the squash in the preheated oven for 5-10 minutes, just until the flesh begins to soften a tad. This step ensures the squash is tender when stuffed.

3. Make the Filling

In a large bowl, combine the black beans, shredded chicken, chopped spinach, 3 tablespoons of feta cheese, oregano, salt, garlic powder, paprika, and pepper. Drizzle the remaining olive oil over the mixture and toss until evenly coated.

4. Stuff and Roast Again

Spoon the filling into each squash half, packing it generously. Sprinkle the remaining feta cheese over the tops for a savory, golden finish. Return the stuffed squashes to the oven and roast for another 10-15 minutes, or until a fork easily pierces the squash.

5. Rest and Serve

Allow the stuffed squashes to cool for 3-5 minutes. Serve them as a main dish or a shareable side for a festive gathering.

Why This Recipe Shines

This stuffed acorn squash is more than a meal—it’s a celebration of wholesome, nutrient-packed ingredients. As I spoon into this dish, I’m reminded of how food can be both comforting and energizing. The nutty squash pairs beautifully with the savory filling and is perfect for cozy winter evenings.

Serve this dish with a simple green salad or enjoy it as a stand-alone meal. Either way, it’s sure to become a staple in your seasonal repertoire—delicious, satisfying, and undeniably good for you.