Mac and Cheese Stuffed Squash Bowl

  • 12 Portions



Acorn squash

6 ea
Olive oil3/4 cup
Salt1/8 tsp

Black pepper

1/8 tsp

Stouffer’s White Cheddar Macaroni and Cheese

83 oz

Dried cherries

11 oz

Onions, yellow, peeled, julienne, sautéed

3 cups

Sage, minced

2 tbsp


1 1/2 tsp

Walnuts, toasted, chopped, divided

1 qt

Kale, ribbed large, chopped

1 qt

Cornmeal, yellow1/4 cup
Kale chips24 ea


  1. Cut acorn squash in half, remove seeds, and brush each half with 1 tablespoon olive oil. Sprinkle each half with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 350° for 30-40 minutes or until tender.

For Each Build

  1. In a medium workbowl, mix together 1 cup mac and cheese, 2 tablespoons cherries, 1/4 cup onions, 1/2 teaspoon sage, 1/8 teaspoon paprika, 1/4 cup walnuts, and 1/3 cup kale.
  2. Mound in center of acorn squash.
  3. Sprinkle with 1 teaspoon cornmeal and bake for an additional 20 minutes.
  4. Garnish with 2 kale chips and 1 1/3 tablespoons additional walnuts.