How To Cut It: Acorn Squash | Everyday Health

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Healthy RecipesIn the Kitchen With Everyday HealthShare this articleShare on FacebookShare on XShare on PinterestCopy LinkHow to Cut Acorn Squash: A Step-by-Step GuideSquash is a super healthy and versatile ingredient. Take the pain out of prepping it with these simple steps.

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How To Cut It: Acorn Squash

Acorn squash is an excellent source of vitamin C, making it a boon to your immune system. Everyday Health staff nutritionist Kelly Kennedy, RD, shows you how to cut the fall and winter fruit.How To Cut It: Acorn Squash

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ByKelly Kennedy, RDN, LDNFact-CheckedPublished on June 6, 2022

There’s a squash for every season, and this variety is still available in winter, when not a lot of fresh produce can be found. Like other squashes, it is low in calories and an excellent source of vitamin C, per U.S. Department of Agriculture data. Plus, it contains over 2 grams (g) of fiber per nutritious cup. And like other orange-hued vegetables, it’s got plenty of beta carotene, which is used to make vitamin A, a nutrient that may help prevent age-related vision problems and certain cancers.

Because acorn squashes are round, they can be a little wobbly to cut if you don’t know the following trick, which makes it easy. And the easier it is to prep this squash, the more you’ll end up eating.

Here are the steps to the best way to cut an acorn squash:

How to Cut It: Acorn Squash

Using a chef’s knife, slice off the top of the squash, about a half-inch below the stem.
For stability, stand the squash on the flat side you just cut and slice it in half vertically.
Pull the sides apart and scoop out the seeds with a spoon or ice cream scoop, reserving if desired.
Slice off the bottom half-inch or so and remove the rest of the squash skin with your knife or a vegetable peeler.
Cut the squash into strips, then turn the strips 90 degrees and cut into cubes.

Quinoa-Stuffed Acorn Squash

roasted acorn squash quinoa feta cheese — Alamy

Serves 4

Ingredients

2 acorn squashes, halved and seeds removed
4 tsp extra-virgin olive oil, divided
½ cup dry quinoa
2 tbsp lemon juice
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 bunch green onions (scallions), sliced
¼ cup crumbled feta cheese

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Brush the flesh of the squash with 2 tsp of oil and place it on the prepared baking sheet, cut side down. Bake until the skin can be easily pierced with a knife, about 35 to 45 minutes.
Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add quinoa, return to a boil, reduce heat, cover, and simmer until water has been absorbed and quinoa is soft, about 15 minutes.
In a small bowl, combine lemon juice, remaining 2 tsp of oil, salt, and pepper. Once quinoa is done cooking, remove it from the heat and fluff with a fork. Pour dressing over quinoa and stir to evenly coat.
Fill each cooked squash half with one-quarter of the quinoa mixture. Top each with sliced green onions and feta cheese.

Nutrition per serving: 277 calories, 9g total fat (2.4g saturated fat), 8g protein, 46g carbohydrates, 11.6g fiber, 13g sugar (0g added sugar), 803mg sodium

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Kelly Kennedy, RDN, LDN

Author

Kelly Kennedy is a licensed dietitian-nutritionist with over 14 years of experience in digital media. She previously managed and oversaw nutrition content, recipe development, meal planning, and diet and nutrition coaching at Everyday Health. She developed and reviewed various meal plans, books, slideshows, and online tools, and oversaw the creation of more than 500 unique recipes. She received her bachelor's degree from the University of Massachusetts, Amherst, and a master's degree from the State University of New York College at Oneonta.

Kennedy enjoys anything that takes her outside, from gardening and playing in the yard with her kids to hiking and even feeding her pet chickens.

See full bioSee Our Editorial PolicyMeet Our Health Expert Network

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