Italian Stuffed Squash

I love the time of year when winter squash comes into season. I also love that winter squash has a long shelf life and is available throughout the winter and all year round. This recipe for Italian Stuffed Squash is one of my favorites that I like making during the winter months.

What Type of Squash to use

In this recipe I used an acorn squash. Acorn squash is a common form of winter squash. It is known for its green exterior and bright orange interior. It tastes similar to pumpkin but with a distinct nutty flavor. This squash is common and can be found at most grocery stores year round, however it is in season during the fall months. I like using acorn squash because it is a smaller squash and the perfect serving size.

Can't find acorn squash? Other winter squash varieties such as butternut, delicata, spaghetti, or kabocha can be used as substitutes.

How to prep acorn squash

To prep acorn squash, begin by slicing off the stem of the squash. Proceed to halve the squash. Using a spoon, scoop out the seeds and innards of the squash. Drizzle olive oil over the squash and place cut side down on a baking sheet. Bake at 375 degrees for 30-35 minutes or until the squash is fork tender. Allow squash to cool a bit before flipping over and stuffing.

Can you eat the skin of acorn squash?

Ok this does not seem possible but yes, you can eat the skin of acorn squash. When roasted the skin becomes soft enough to eat. If you don't like eating the skin, it is also easy to peel off and remove. Other squash varieties may not have an edible skin, so it's best to check first before trying to eat.

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