Barbecued or Baked Stuffed Acorn Squash

Barbecued or baked stuffed acorn squash recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
582 Calories
6g Fat
106g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 582
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 138mg 6%
Total Carbohydrate 106g 39%
Dietary Fiber 27g 95%
Protein 30g
Calcium 257mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed acorn squash is a popular vegetarian entree for Thanksgiving or any fall evening. This stuffed squash recipe is a vegetarian and vegan balanced meal with healthy and high-fiber beans for protein.


  • 3 acorn squash
  • 1 (28-ounce) can vegetarian baked beans (drained)
  • 4 tablespoons barbecue sauce
  • 2 tablespoons maple syrup or honey
  • 4 tablespoons brown sugar
  • 2 tablespoons butter or margarine

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for stuffed acorn squash
    The Spruce / Julia Hartbeck
  2. Cut each squash in half widthwise. Slice 1/4-inch off the rounded end of each half so the squash sits upright without wobbling.

    Cut each squash in half
    The Spruce / Julia Hartbeck
  3. Scrape out the seeds with a spoon and discard.

    Scrape out
    The Spruce / Julia Hartbeck
  4. Mix the baked beans, barbecue sauce, maple syrup, and brown sugar in small mixing bowl.

    Mix baked beans
    The Spruce / Julia Hartbeck
  5. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.

    Divide mixture
    The Spruce / Julia Hartbeck
  6. Bake for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.

    The Spruce / Julia Hartbeck
  7. Serve and enjoy!

    Serve and enjoy
    The Spruce / Julia Hartbeck