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Acorn Squash stuffed with Peppers, Onions and Cabbage


I saw this on Guy Fieri Food Network Show. I went to the website and the recipe isn't posted, so I winged it by memory. The combo of flavors sound so odd but it comes together beautifully.If you like sweet and savory you will love this dish!

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  • 1 Acorn Squash – Cut in half and de-seeded (set seeds aside)
  • 1 Med. Bell Pepper – Sliced
  • 1/2 Medium Onion – Sliced
  • 3 Cups of Shredded Cabbage
  • 1 Tbsp. Butter
  • 1 oz Goat Cheese
  • Dash of Cayenne Pepper (optional)


Servings 2
Adapted from


Step 1

Preheat oven to 400

Cut Acorn Squash Horizontal and scrap out the seeds and pulp. Set seeds a side.

Sprinkle Squash with salt & pepper. Place on baking sheet, faceside up and bake for 45 minutes or until tender with a fork.

Meanwhile, Clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes.

In a pan, add peppers, onions, cabbage and butter and saute until soft and tender.

Once acorn is done, place vegetable mixture into squash, sprinkle with Cayenne Pepper, top with goat cheese and bake until cheese is softened, about 5 minutes.

Top with some Acorn Squash Seeds.

Serve and enjoy!

Calories per Half of Acorn Squash: 229, Fat: 6.5, Cholesterol: 12.5, Sodium: 145, Potassium: 1497, Carbs: 42, Fiber: 9.6, Sugar: 0, Protein: 8.5

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