• Acorn squash 1/2 cut into half horizontally from center and de-seeded
  • Butter 1 tbsp • 717 kcal
  • Red onion 1/2 large, finely chopped
  • Garlic 1/2 tsp, finely grated
  • Button mushroom 3/4 cup, sliced
  • Salt 1/4 tsp • 1 kcal
  • Black pepper powder 1/4 tsp
  • Fresh parsley 1 tsp, finely chopped
  • Cheddar Cheese 1/4 cup, roughly shredded
  • Processed cheese 3 tbsp, roughly grated
Calories refers to 100 gr of product

Cheesy acorn squash is a wonderful recipe for those who love their vegetables. This is a pretty easy dish that can be enjoyed as such or with the bowl of light soup. This recipe is very low in carbohydrates and loaded with protective vitamins and minerals.

I prefer to top my acorn squash with processed cheese as it gives a nice crunchy crust to the cheesy acorn squash…

  • Preheat oven to 175 degrees C.
  • Place one half of the acorn squash cut side down in a glass dish and microwave it for about 5-6 minutes until the squash is almost tender.
  • Meanwhile, in a pan heat butter until it melts.
  • Add onion and garlic and cook for 2 minutes or until onion turns transparent in color.
  • Season the onion with salt and black pepper powder. Give it a good stir and add parsley to the mixture.
  • Turn off the heat and let the mixture cool down a little.
  • Remove the acorn squash from microwave and let it cool for 2 minutes.
  • Spoon the mushroom mixture in the hollow cavity of acorn squash.
  • Top the vegetables first with cheddar cheese and then with processed cheese.
  • Place the acorn squash on a baking tray and let it cook in the preheated oven for about 5 minutes or until the cheese melts a little.
  • Serve hot and enjoy!


  • Do not over cook the vegetables else you will get a pulpy mash after baking the acorn squash.
  • Be careful not to over cook the acorn squash in the microwave and in the oven else the squash will not able to hold to its shape and will sag.
  • You may replace processed cheese with equal amounts of mozzarella cheese as well.
  • Add 2 tablespoons of roughly crumbled feta cheese to the mushroom mixture while cooking in the pan at the last 30 seconds to get an even cheesier version.
  • If desired you may bake the squash until the top turns golden brown in color. You may even prepare this recipe until step 7 up to a day in advance and then resume from step 8 before you plan to serve.

Nutritional information (per serving): 148 Calories, 9.6g Total fat (6g Saturated fat, 0.4g Polyunsaturated fat, 2.6g Monounsaturated fat), 28.5mg Cholesterol, 438.8mg Sodium, 389.9mg Potassium, 11.1g Total carbohydrates (1.8g Dietary fiber, 1.5g Sugars), 6.1g Protein