Acorn Squash Boats



  1. 1 large acorn squash, rinse and dryed (the shell will be the serving vessel )
  2. 4 chopped green onions
  3. 1 tsp cajun seasoning
  4. 1 dash salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp garlic powder
  7. 1 tsp sugar
  8. 1 tsp lemon juice
  9. 1/4 cup grated parmesan cheese
  10. 1/4 cup sour cream
  11. 2 tbsp butter
  12. 1 tsp hot sauce your favorite
  13. 1 cup shredded italian blend cheese
  14. 16 slice pepperoni, cut in half


  1. Place acorn squash on microwavable plate and microwave about 8 minutes, turning halfway through time until a knife inserted goes in with no resistance Cool until cool enough to handle, carefully cut in half so the skin does not tear.
  2. discard seeds, remove pulp leaving about 1/4 inche shell.
  3. Cut the 2 shell halfs in half so you have 4 pieces of shell to stuff.
  4. ( I used kitchen scissors to cut shell )
  5. Place acorn squash pulp and all remaining ingredients, EXCEPT italian cheese blend and pepperoni in a food processor and blend until smooth, add 1/2 of italian cheese and mix in.
  6. Preheat oven to 400.
  7. On a foil lined non stick sprayed baking dish big enogh to hold the 4 squash boats in one layer place squash shells.
  8. Fill each shell evenly with squash mixture, top with remaining italian cheese, top evenly with pepperoni.
  9. Bake 30 to 40 minutes until hot and cheese is melted.
  10. These are fine made a day or two ahead and kept chilled before the oven bake, just keep in mind the baking time will be a bit longer.