Sweet Potato Orzo Stuffed Acorn Squash

This is the longest name ever for a recipe. It doesn’t even include goat’s cheese, a crucial ingredient to this dish that the Lowry clan just finished enjoying. Here’s the story of how this recipe ended up on my blog. I plan my meals for the week on Sunday. I go to the store, and buy all the ingredients so that I’m good to go for the week. I try to reduce any errands that need to be run during the week because after a long day of teaching I just need to get home, go on a run and cook. Today, however, things were a little different. KIPP treated us to an afternoon off of meetings, meaning I was done at 1:15. Alaina and I decided to take advantage of the afternoon and have lunch and shop at the LA Farmer’s Market. We enjoyed sweet and savory crepes, then hit the stands. I fell in love with Pappardelle Pasta. They have such a unique variety of pastas including tomato basil penne, dark chocolate linguine, roasted red pepper lasagna and so much more. I was drawn to the sweet potato orzo and dark chocolate linguine, and when I went to pay it was suggested that I serve it with acorn squash and goat’s cheese. I froze. I just stood there listening, and thought, “Yes. That is seasonal, sounds incredible. I must make this tonight.” Poor Alaina had to run around the market with me finding ingredients for my must make meal, but it was well worth it. Alaina, I’m cooking this for you next weekend. You will love it, and so will anyone else who enjoys sweet, savory creamy deliciousness. Brent, Marta and I scraped the heck out of those acorn squash.


3 Acorn squash
Olive Oil
Brown Sugar
Maple Syrup
Dash of Salt
4-6 oz. Goat’s Cheese
8 oz. Sweet Potato Orzo (I’m sure regular is good too)
1. Preheat oven to 400°F.
2. Using a strong chef’s knife carefully cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
3. Coat the inside of each half with a drizzle of olive oil. Add a dash of salt if you are using unsalted butter. Add about a teaspoon brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Use a brush to spread olive oil, maple syrup and brown sugar. 
4. Bake in the oven for 45 minutes, until the squash is very soft and the tops are browned. 
5. Meanwhile, cook orzo in a pot of rapidly boiling salted water until al dente (about 8 minutes). Drain well and rinse with warm water. Mix in half of the goat’s cheese.
6. Remove from oven, and stuff each acorn half with a orzo. Place back in over for an additional 10 minutes. 
7. Remove from oven again. Cool for 5 minutes, then top with remaining goat’s cheese, salt and pepper. 
Serves 3-4

4 thoughts on “Sweet Potato Orzo Stuffed Acorn Squash

  1. Pingback: Photos of the Week, Slooshing Stomach + Last Week’s Runs | The Restless Runner

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