Inspiration from Meghan

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Cabbage Stuffed Squash


I would guess it was only about two years ago that I learned you could actually eat squash and that they weren't just these adorably mishapen, odd looking autumn table accessories. Once I learned they were edible, delicious and healthy, I then had to figure out what to do with them. I have since mastered the butternut squash and the pumpkin, but this was my very first foray into the acorn squash.

I knew two things about what I wanted to do with it, I wanted it stuffed, because I love when you can eat the bowl your food was cooked and served in, and I wanted to use up some napa cabbage that I had leftover from my kimchi adventure (more on that soon!)  I also knew that I didn't want to stuff my squash with grains because squash was enough starch for one meal.

Squash are the healthiest table ornament you ever did eat. Sure beats the bowl of plastic grapes at my Auntie Goldie's house.

La familia du Winter Squasharoonies includes  pumpkin, acorn, butternut, and spaghetti squash.  Just like the other bright and beautiful orange veggies, squash give us some uber healthful carotenes of the beta variety (just like carrots si?) They also toss in a little B1 which helps the body convert blood sugar into energy, keeps the old mucous membranes in tip top shape and keeps us calm, cool and collected (read: supports the nervous system). Throw in a little vitamin C, folic acid, pantothenic acid (B5), fiber, and potassium and we'll be kicking up our immune system while simultaneously promoting regularity. Bonusaroo!  Winter squash are also a good source of vitamin B6 and B3- a little sumpm' sumpm' to keep us smiling. So go on, get squashed!


Cabbage Stuffed Squash

by Meghan Telpner

Prep Time: 15 minutes

Cook Time: 60-75 minutes

Keywords: bake entree dinner lunch dairy-free gluten-free low-sodium vegan vegetarian squash cabbage whole food fall winter

Ingredients (Serves 1-2)

  • 1 acorn squash, halved and de-seeded
  • 3 cups napa cabbage, thinly sliced
  • 1/4 apple, (about 1/3 cup) chopped
  • 2 Tbs silvered almonds (or regular almonds, coarsely chopped)
  • 1/4 cup onion, chopped
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 1/2 tsp salt, or more to taste


Preheat oven to 400.

Prep you acorn squash, than lightly smear on 1 Tbs of the olive oil.

Place squash open side down on a parchment lined cookie sheet and bake for 30-40 mins, until slightly tender.

While squash is baking, mix together remaining ingredients.

Remove squash form oven and turn open side up.

Squish the cabbage stuffing into the open mouths of the acorn squash. You should be able to get it all in, even if it heaps over a little.

Bake at 400 for another 30 minutes.

Remove and allow to cool. Dig on in!

19 Responses to “Cabbage Stuffed Squash”

  1. Well, now, I quite literally just finished eating a bowl of Thai-spiced acorn squash coconut soup for lunch. I, too, am just learning how to eat them. Surprise, surprise, they are edible!
  2. Jenny said…
    I'm totally trying this. I happen to have some CSA squash and cabbage sitting around.
  3. Stephanie said…
    I love acorn and butternut squash! But for how MUCH I love them, I certainly don't eat them enough (like 1-2 times a year). You just inspired me to try your recipe and maby start making this as a staple around here all winter long!
  4. Julia said…
    I loved this!!! I used butternut squash instead of acorn, and served it as my entree for Thanksgiving. It as great! Thanks Meghan.
  5. [...] Cabbage Stuffed Squash [...]
  6. [...] Cabbage Stuffed Squash [...]
  7. Phat Unicorn! said…
    I made this for dinner tonight. It was INCREDIBLE, one of the best meals I've made in a long time. Thanks for the recipe!

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