Average: 0 (0 votes)
Active time
15 minutes
Total time
1 hour 30 minutes
4 servings
Serving Size
1 squash bowl

2 acorn squash

1 (15-ounce) can salmon

½ cup plain Greek yogurt

¼ cup freshly grated Parmigiano-Reggiano cheese

¼ cup whole grain breadcrumbs

2 teaspoons olive oil

4 cloves garlic, minced

2 stalks celery, chopped

1 teaspoon dried parsley

1 teaspoon seafood seasoning (such as Old Bay)

  1. Preheat oven to 400°F. Cut the acorn squashes in half lengthwise, then scoop out the seeds to form a bowl. Place the bowls in a large baking dish.
  2. In a large mixing bowl, combine the salmon, yogurt, Parmigiano-Reggiano, and breadcrumbs.
  3. Heat a medium skillet over medium-low heat, then warm the oil. Add the garlic and celery and cook for 3 minutes until they soften. Add the parsley and seafood seasoning and cook for another minute, stirring often. 
  4. Add the cooked, seasoned celery mixture to the salmon mixture, and mix until combined. Stuff each squash bowl with equal amounts of the salmon filling.
  5. Bake, covered with foil, for 1 hour. Then remove foil and continue baking for 10-15 more minutes, until squash is tender and the filling is browned.

An Oldways recipe, courtesy of Kelly Toups


Calories: 320
Total Fat: 9g
Saturated Fat: 2g
Carbohydrate: 29g
Fiber: 4g
Total Sugar: 1g
Added Sugars: 0g
Protein: 32g

Yield: 4 servings

Serving Size: 1 squash bowl

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