Stuffing Stuffed Acorn Squash


  • 1 acorn squash
  • 1 tbsp salt divided
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary leaves, minced
  • 1 tbsp fresh sage leaves, minced
  • 1 tbsp fresh thyme leaves, minced
  • 2 celery stalks, minced
  • ½ yellow onion, minced
  • 4 slices bread cut into 1 inch cubes
  • 1 cup chicken or vegetable broth
  • 1 egg
  • 1 cup sharp shredded white cheddar cheese, divided
  • Freshly ground black pepper, to taste
  • Slice the acorn squash in half horizontally and scoop out the seeds. Slice off a sliver of the top and bottom so they lay flat on the table. Drizzle each half with a tablespoon of olive oil and half a teaspoon of salt.
  • Preheat the air fryer to 400°F / 205°C. Add the acorn squash halves face up and cook for 14-15 Minutes, until lightly browned and steaming. Remove from the air fryer basket.
  • Meanwhile, in a large mixing bowl, combine the minced fresh herbs, onion, celery, and 2 tsp of salt. Toss with the bread cubes.
  • In a separate mixing bowl, whisk together the egg and broth. Pour the broth over the seasoned bread and gently fold to combine. Don’t stir too aggressively or the bread will fall apart. Let this mixture sit for 3-4 Minutes to soak up the liquid.
  • Sprinkle in half of the shredded cheese and some freshly ground black pepper. Gently mix in the stuffing then divide into two and layer into the middle of each acorn squash half.
  • Air fry at 375°F / 190°C for 13-15 Minutes, until the tops are golden and the stuffing is cooked through. Serve hot or warm!
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