Introduction
The Cottage Cheese and Cranberry Stuffed Acorn Squash is the quintessential autumn comfort food. This recipe brilliantly combines the earthy, slightly sweet flavor of roasted squash with a creamy, protein-rich filling that is both tart and subtly spiced. Unlike traditional bread-based stuffings, this version is lighter, naturally gluten-free, and offers a delightful sweet-and-savory profile, making it a perfect elegant side dish for holiday gatherings or a satisfying vegetarian main course.
Ingredients
- 2 medium Acorn Squash (approximately 1 kg total)
- 1 tbsp (15 ml) Olive Oil
- Salt and freshly ground Black Pepper, to taste
- 1 cup (240 g) Low-fat Cottage Cheese
- 1/2 cup (60 g) Dried Cranberries
- 1/4 cup (30 g) Chopped Walnuts or Pecans
- 2 tbsp (30 ml) Pure Maple Syrup or Honey
- 1/2 tsp (2.5 g) Ground Cinnamon
- Optional: A pinch of fresh Thyme for garnish
Step-by-step Preparation
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Prepare the Squash (Preheat Oven): Preheat your oven to 400°F (200°C). Carefully slice the acorn squash in half vertically from stem to tip. Use a spoon to scoop out the seeds and stringy membranes. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
Tip: To make slicing easier and safer, trim a small, flat sliver off the bottom of each squash half so they sit securely without rocking.
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Season and Roast: Drizzle the insides of the squash halves with olive oil and sprinkle generously with salt and pepper. Turn the squash halves cut-side down on the baking sheet. Bake for 30 to 40 minutes, or until the flesh is easily pierced with a fork and caramelized slightly.
Tip: Roasting cut-side down helps steam the interior, resulting in a creamier texture, while the edges caramelize beautifully.
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Prepare the Filling: While the squash is roasting, prepare the stuffing. In a medium bowl, combine the cottage cheese, dried cranberries, chopped walnuts, maple syrup, and cinnamon. Stir gently until all ingredients are evenly distributed. Taste the mixture and adjust sweetness if desired.
Tip: For a smoother filling consistency, you can pulse the cottage cheese in a food processor a couple of times before mixing in the other ingredients.
- Stuff and Finish: Remove the baked squash from the oven. Turn them cut-side up. Using a large spoon, gently fill the cavity of each warm squash half with the cottage cheese and cranberry mixture.
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Final Bake: Return the stuffed squash halves to the oven for an additional 5 to 8 minutes, just long enough to warm the filling through. Serve immediately, garnished with a sprinkle of fresh thyme or a drizzle of extra maple syrup.
Tip: Do not overbake the stuffed squash, as this can cause the cottage cheese to separate or dry out.
Nutritional Information
This recipe provides excellent nutritional value. Acorn squash is rich in dietary fiber and high in Vitamin A and C. Cottage cheese contributes a significant amount of lean protein, making this dish surprisingly satiating. On average, one serving (half a stuffed squash) contains approximately 300–350 calories, 15 grams of protein, and 6–8 grams of fiber, depending on the amount of maple syrup used.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the stuffed squash can be placed on a baking sheet and warmed in an oven at 350°F (175°C) for about 10 minutes, or microwaved gently until heated through. Note that the cottage cheese texture may soften slightly upon reheating.
Conclusion
This stuffed acorn squash is remarkably versatile. For a complete meal, serve it alongside roasted pork tenderloin or grilled chicken breast. For a vegetarian holiday centerpiece, pair it with a crisp green salad tossed in a vinaigrette. Feel free to experiment with the nuts—pecans or slivered almonds work wonderfully—or substitute dried cherries for cranberries for a slightly different flavor profile.