Enjoy a healthy and tender Pressure Cooker or Instant Pot Stuffed Acorn Squash in just 3 minutes. NO PEELING NEEDED! This acorn squash recipe is vegetarian, vegan, and sugar-free! Simply one of the most comforting and delicious side dishes for your Fall or Thanksgiving – just like our roasted delicata squash.
Fall is here and Thanksgiving will be celebrated soon. It’s one of the busiest times of the year, along with Christmas.
To be honest, my focus is on this roast turkey with our best turkey brine. Yet quick and easy sides to serve along with it are a must!
If you have never had stuffed acorn squash, I urge you to add it to your holiday menu. Don’t waste time peeling pumpkin. Acorn squash requires NO PEELING, it’s smaller than a pumpkin, takes less time cooking and slicing.
Although available all-year-round in several areas, the main season for fresh acorn squash in the United States is early fall through winter. Acorn squash tastes similar to pumpkin, with a hint of sweetness.
Moreover, it is healthy! In terms of nutrition, acorn squash is a great source of fiber and rich in vitamins A and C as well as B1 and B6.
Table of Contents
What's acorn squash?
Acorn squash, also called pepper squash or Des Moines squash, is an early Fall and winter squash that has dark green skin and a few spots of orange on it. Like its name, it has a shape of an acorn and weights about 1-2 pounds.
Acorn squash can be roasted, sautéed, steamed, or even grilled. My favorite way to cook it is in the Instant Pot or pressure cooker because it is mess-free and only takes about 3 minutes.
Keep in mind that if pressure cooked, it doesn’t get the caramelization of roasted acorn squash. But once cooked, you can brush with butter and honey or maple syrup and put it in the oven to broil for a couple of minutes. That is a simple and quick way to achieve a caramelized or golden surface on the acorn squash.
Substitutions
- Acorn squash – for a more keto-friendly recipe, use butternut squash instead.
- Chickpeas – you may use another plant-based protein such as canned black beans or cooked quinoa, or cooked turkey sausage for making it keto.
- Balsamic – you may replace with maple syrup and a few drops of lemon juice. For keto, use sugar-free maple.
- Red onion – if you are not a fan of onions, you may use minced garlic or finely chopped green onions.
- Pomegranate seeds – you may replace with chopped dried cranberries or use roasted pepitas.
The recipe calls for tablespoons or teaspoons as a measurement for some of the ingredients. Find out how many teaspoons in a tablespoon to convert your recipes easily.
Equipment:
- Instant Pot or pressure cooker
- Steamer basket
- Large kitchen knife
- Ice cream scoop or large spoon
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How to Make Instant Pot Stuffed Acorn Squash
- Cut your squash in half down the middle, either crosswise like I did or lengthwise. Using an ice cream scoop or spoon, remove the seeds from squash halves. Season flesh with salt and pepper. SEE PIC. 1
- Place the steamer basket into your Instant Pot or pressure cooker and pour ½ cup of water.
- Place squash halves over the Instant Pot steamer basket. SEE PICS. 2 and 3 Close lid set pressure valve to sealing, set to manual (high pressure) for 3-5 minutes, depending on how soft you want the squash to be. If stuffing acorn squash, cook for only 3 minutes for a firmer squash but if mashing, cook for 5 minutes or delay the quick release for a couple of minutes.
- Perform a quick release of the pressure right after the cooking.
- If stuffing, brush melted butter on the flesh and reserve.
- Meanwhile, prepare the stuffing. In a medium bowl, whisk olive oil, balsamic vinegar, salt, and pepper until homogeneous. Then mix in chickpeas, spinach, red onion, pecans, and pomegranate seeds. SEE PIC. BELOW
- Spoon mixture into the cavity of the acorn halves, sprinkle feta on top, and herb. Serve this vegetarian and vegan stuffed acorn squash and enjoy!
- If not stuffing, you may use a spoon or fork to pull out cooked acorn squash from its shell, or you can pull out meat by hand once cooled and use to make acorn squash soup for example.
Curious about how does a pressure cooker work? Also print out cooking time charts!
Can you eat acorn squash skin?
Yes! But you need to roast, braise, boil, or steam the acorn squash first in order for the skin to become soft and edible. There will be no need to peel it.
All you need to do is wash the skin, pat dry, cut in half either lengthwise or crosswise and scoop out the seeds using either an ice cream scooper or spoon. Then, cook until tender. We steamed the acorn squash in the Instant Pot or pressure cooker for about 3-4 minutes and it came out tender, both the meat and skin.
What does acorn squash taste like?
Acorn squash has a mild taste and is slightly more fibrous than butternut squash. It’s also slightly sweet with a nutty flavor. It can be replaced with another type of squash such as Hubbard or butternut.
Is acorn squash keto-friendly?
Unlike delicata squash, acorn squash is not keto-friendly! Though this Fall squash is high is fiber and is naturally gluten-free, it has about 20 net carbs per cup, which is considered high for most keto dieters. On the other hand, butternut squash has just about 15 net carbs per cup, making it acceptable for a keto diet.
Cook’s Notes for Stuffed Acorn Squash
- If cooking acorn squash in the Instant Pot, time varies depending on whether you want more or less tender. If you intend to stuff acorn squash, you may cook it for about 3 minutes so that it will not be so tender that the skin separates from the flesh. But if you intend to mash the flesh or use it in other dishes, you may cook for 4-5 minutes.
- Once seasoned with salt and pepper and cooked in the Instant Pot or pressure cooker, you may serve acorn squash brushed with butter or stuffed (savory)-- or drizzled with honey or maple syrup and a pinch of spices (sweet). If you love meals made in the pressure cooker, try our Pressure Cooker Pulled Pork.
- Steamed acorn squash in the pressure cooker makes great baby food. You just have to mash it and serve it.
- This stuffed acorn squash recipe is both vegan and vegetarian, but if desired you can add cooked ground turkey sausage or pieces of bacon to the stuffing.
- Of course, you can also cook acorn squash in the microwave, in the oven, or on the grill but it will take more time than in the Instant Pot.
- Looking for other Thanksgiving side dishes? Try this microwave mac and cheese, mashed sweet potatoes, sweet potato casserole, broccoli gratin, and low-carb biscuits.
Storage
- Store in an airtight container in the fridge for up to 3 days. Freeze in bags for up to 3 months. Thaw in the fridge and reheat before eating. It’s one of those easy freezer meals!
PIN & ENJOY!
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Instant Pot Stuffed Acorn Squash
Equipment
- Instant Pot or pressure cooker
- ice cream scoop or spoon
- Mixing bowl
Ingredients
For the acorn squash:
- 2 acorn squash halved and seeds removed
- ½ cup water
- ½ teaspoon salt and pepper to taste You may brush with melted butter after cooking.
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar for vegan, get a vegan balsamic or use maple syrup instead with a few drops of lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the stuffing:
- 15 oz can chickpeas drained and rinsed (replace with cooked ground turkey sausage or another plant-based protein such as canned black beans or cooked quinoa).
- ½ cup baby spinach thinly sliced
- 3 tablespoon minced red onion
- ¼ cup pomegranate seeds or chopped dried cranberries
- 2 tablespoon chopped roasted pecans
- ¼ cup crumbled feta omit if making it vegan
- Fresh sage or another herb
Instructions
- Cut your squash in half down the middle, either crosswise like I did or lengthwise. Using an ice cream scoop or spoon, remove the seeds from squash halves. Season flesh with salt and pepper. Place the steamer basket into your Instant Pot or pressure cooker and pour ½ cup of water.
- Place squash halves over the Instant Pot steamer basket. Close lid set pressure valve to sealing, set to manual (high pressure) for 3-5 minutes, depending on how soft you want the squash to be. If stuffing acorn squash, cook for only 3 minutes for a firmer squash but if mashing, cook for 5 minutes or delay the quick release for a couple of minutes.
- Perform a quick release of the pressure right after the cooking. If stuffing, brush melted butter on the flesh and reserve.
- Meanwhile, prepare the stuffing. In a medium bowl, whisk olive oil, balsamic vinegar, salt, and pepper until homogeneous. Then mix in chickpeas, spinach, red onion, pecans, and pomegranate seeds.
- Spoon mixture into the cavity of the acorn halves, sprinkle feta on top, and herb. Serve this vegetarian and vegan stuffed acorn squash and enjoy!
- If not stuffing, you may use a spoon or fork to pull out cooked acorn squash from its shell, or you can pull out meat by hand once cooled and use to make acorn squash soup for example.
Recipe Notes
- If cooking acorn squash in the Instant Pot, time varies depending on if you want it more or less tender. If you intend to stuff acorn squash, you may cook it for about 3 minutes so that it will not be so tender that the skin separates from the flesh. But if you intend to mash the flesh or use it in other dishes, you may cook itfor 4-5 minutes.
- Once seasoned with salt and pepper and cooked in the Instant Pot or pressure cooker, you may serve acorn squash brushed with butter or stuffed (savory)-- or drizzled with honey or maple syrup and a pinch of spices (sweet).
- Steamed acorn squash in the pressure cooker makes great baby food. You just have to mash it and serve.
- This stuffed acorn squash recipe is both vegan and vegetarian, but if desired, add cooked ground turkey sausage or pieces of bacon to the stuffing.
- Of course, you can also cook acorn squash in the microwave, in the oven, or on the grill but it will take more time than in the Instant Pot.
- Looking for other holiday sides? Try this microwave mac and cheese, mashed sweet potatoes, sweet potato casserole, broccoli gratin, and low carb biscuits.
- Store in an airtight container in the fridge for up to 3 days. Freeze in bags for up to 3 months. Thaw in the fridge and reheat before eating. It’s one of those easy freezer meals!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Dennis Yannakos says
Wow! It makes my mouth water!
Cool Kitchen Utensils
Raymund says
This is so vibrant! the textures, colours and flavours on this dish is simply stunning
John / Kitchen Riffs says
Acorn squash is always so much fun to stuff! This is a really creative recipe -- so much good stuff in it. Thaks!