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Better Homes and Gardens Vegetarian


8 servings


MacGourmet downloadStuffed Winter Squash with Pears and Cheese. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Stuffed Winter Squash with Pears and Cheese


  • 4 medium acorn squash
  • 2 medium pears, peeled, cored and chopped (2 cups)
  • 4 green onions (just the white bottoms), sliced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 container fat-free ricotta cheese, 15 oz.
  • ½ cup shredded 2% or reduced-fat cheddar cheese
  • ¼ cup raisins
  • ¼ cup pine nuts
  • 1 teaspoon finely shredded lemon zest
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • teaspoon pepper


Halve squash lengthwise; remove seeds. Place squash, cut side down, in a rectangular baking dish. Bake, uncovered, in a 350ºF oven about 30 minutes or until tender.

Meanwhile, in a large skillet, cook pears, green onions, and garlic in hot oil until tender but not brown. Remove from heat. Stir in ricotta cheese, cheddar cheese, raisins, pine nuts, lemon peel, and nutmeg.

When squash is ready, turn it over (cut side up) in baking dish. Season with salt and pepper. Spoon cheese mixture into the baked squash, mounding as necessary. Continue baking for 20-25 minutes more or until heated through.

Makes 8 (1/2-squash) servings.


These are absolutely delicious! I was hesitant to make them, because I thought cooking with pears was a little strange, but this recipe was absolutely delicious! I will definitely be making this again and again and again!! I serve them in the peels but do not eat the peels.


Per Serving: 245 calories, 7 g. fat, 4.8 g. fiber


cheese, nuts, pears, pine, raisins, ricotta, squash


squash pears cheese ricotta raisins pine nuts