Acorn Squash stuffed with Cabbage, Peppers and Onions
Prep time
Cook time
Total time
A sweet and savory acorn squash filled with cabbage, peppers and onions.
Serves: 2 halves
  • 1 acorn squash (about 3" in diameter)
  • ½ cup sweet bell pepper, sliced in strips, thin
  • ¼ cup onion, sliced thin
  • 2 cups cabbage, shredded
  • 1 Tsp. butter (I used Brumble & Brown)
  • ½ oz goat cheese
  • salt & pepper
  • cooking spray
  • 1 sprinkle of acorn squash seeds (optional)
  1. Preheat oven to 400 F
  2. Line a baking sheet with parchment paper.
  3. Cut the top and bottom off of the acorn squash, then cut Squash Horizontal and scrap out the seeds and pulp.
  4. Spray the squash with cooking spray; then sprinkle with salt & pepper. Place on prepared baking sheet, faceside up and bake for 35-45 minutes or until tender with a fork.
  5. (Optional) Meanwhile, Clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes.
  6. In a pan, add peppers, onions, cabbage and butter and saute until soft and tender. About 8 minutes.
  7. Once squash is done, evenly place vegetable mixture into squash, top with goat cheese and bake until cheese is softened, about 5 minutes.
Calories per half: 132.5, Fat: 2.8, Cholesterol: 3.8, Sodium: 45, Potassium: 896, Carbs: 27, Fiber: 4.6, Sugar: 0, Protein: 4.2
Nutrition Information
Serving size: 1 half
Recipe by PB + P Design at