Maybe you are wondering how this Thai Coconut Shrimp Stuffed Acorn Squash recipe is being published in November.

Squash is obviously a Fall dish, and everyone always stuffs squash with fall flavors—sage, rosemary, sausage, apple, walnut, etc. While these flavors are classic, I can’t be alone in being very done with Thanksgiving flavors by the end of November. So I give you Thai Coconut Shrimp Stuffed Acorn Squash!

So let’s talk squash for a second—acorn squash, to be exact. It’s cute, it’s versatile, and it’s practically begging to be stuffed with something amazing. Enter the Thai-inspired filling that takes this humble veggie from “meh” to “you’ll never eat squash the same way again.” It literally spices things up and gives your tastebuds a break from tradition.

But before we dive into all the tips, tricks, and helpful nuggets I’ve got for you, let’s clear one thing up: squash isn’t dull. It just needs the right friends to bring out its best side.

Why Thai Coconut Shrimp and Squash Are a Match Made in Heaven

Acorn squash has this natural sweetness that plays so well with savory and spicy flavors. It’s like the best dinner guest—willing to let everyone else shine but still pulling its own weight. Pairing it with Thai-inspired coconut shrimp (or tofu, if you’re keeping it veg) is a no-brainer. The creamy coconut milk, the zing of red curry paste, and a hint of lime zest are all things that take the squash to another level entirely.

Best of all, it is pretty healthy! You get the satisfaction of eating Thai food without rice, pizza crust, or whatever else you usually have Thai flavors on.

What Makes This Recipe Stand Out

I know the internet is full of stuffed squash recipes, so why should you make this one?

1. It’s a Flavor Bomb: Sweet, savory, spicy, creamy—this dish has it all.
2. It’s Nutrient-Packed: Between the squash, shrimp, spinach, and spices, this meal is basically a wellness retreat in a bowl.
3. It’s Totally Customizable: Whether you’re vegan, gluten-free, or just picky, there’s a version of this dish for you.

How to Pick the Right Acorn Squash

Not all squash are created equal. When you’re standing in the produce aisle, here’s what to look for:

1. Size Matters – Go for medium-sized squash that are about the size of your hand. Bigger ones can get stringy, and smaller ones might not hold enough filling.
2. Color Counts – Look for deep green skin with some orange patches. Too much orange? It’s overripe. No orange at all? It might not be as sweet.
3. Test the Weight – It should feel heavy for its size. Light squash means it’s dried out inside, and nobody wants that.

Bonus tip: Acorn squash lasts forever (okay, like a month or two) on your counter, so feel free to buy extras for when inspiration strikes.

Tips for Prepping Acorn Squash Without Losing a Finger

Let’s be real—cutting squash can feel like an extreme sport. If you’ve ever wrestled with one and come out feeling defeated, these tips are for you:

• Microwave First: Pop it in the microwave for 2-3 minutes to soften the skin. It’ll cut like butter (well, close enough).
• Use a Sharp Knife: I know this sounds obvious, but dull knives are actually more dangerous.
• Stabilize It: Cut a small slice off the bottom to create a flat surface. Now it won’t roll around like a toddler on sugar.

Scooping out the seeds? That’s the fun part. Keep a bowl handy for the seeds—you can roast them later for a snack. (Bonus points if you coat them in curry powder for a full-circle moment.)

Pro Tips for the Best Stuffed Squash

You don’t want just good stuffed squash—you want show-stopping, I-can’t-believe-I-made-this squash. Here’s how to get there:

• Roast Cut-Side Down: This traps the moisture and gives you that perfectly caramelized edge. It’s a game-changer.
• Don’t Skimp on the Basil: Fresh basil isn’t just a garnish; it’s a flavor booster. Dried basil won’t cut it here.
• Use Full-Fat Coconut Milk: I know, I know—light coconut milk is tempting. But if you want that rich, silky sauce, full-fat is non-negotiable.

Filling Substitutions and Variations

This recipe is super flexible, so feel free to make it your own. Here are some ideas if you’re looking to switch things up:

1. Make It Vegetarian: Swap the shrimp for tofu or chickpeas. Firm tofu holds up well to the creamy coconut sauce, and chickpeas add a satisfying bite.
2. Dial Down the Heat: If your spice tolerance is closer to ketchup than sriracha, start with 1 tablespoon of curry paste and skip the jalapeño.
3. Bulk It Up: Want to make it more filling? Add cooked quinoa or rice to the mix before stuffing the squash.

Make It Ahead (Because Weeknights Are Hard)

Stuffed squash might seem like a weekend-only kind of meal, but you can absolutely prep it ahead:

1. Roast the squash up to 2 days in advance. Just store it in an airtight container in the fridge.
2. Make the filling the night before. Let it cool completely before refrigerating.
3. When you’re ready to eat, stuff the squash and bake at 350°F for about 15-20 minutes to reheat.

Now you’ve got a weeknight dinner that tastes like it took hours but didn’t.

Make it your own!

Ready to level up your dinner game? Grab some squash, hit up the spice aisle, and make this Thai Coconut Shrimp Stuffed Acorn Squash your new favorite meal. Whether you stick to the recipe or put your own spin on it, this dish is guaranteed to give your pallet a thanksgiving break. Cooking doesn’t have to be complicated, but it should always be delicious. And hey, if you do make it, let me know in the comments or tag me on Instagram (@now_from_scratch)—I’d love to see your creations!

Looking for more Fall Inspiration? Check out my other Autumn Recipes Here!

Print Recipe

Thai Coconut Shrimp Stuffed Acorn Squash

Bold Thai flavors meet creamy acorn squash in this shrimp-stuffed recipe, brimming with coconut, curry, and fresh basil for a cozy meal.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Servings: 4 people

Equipment

• Baking Sheet
• Knife
• Cutting board
• Spoon (for removing seeds)
• Skillet
• Wooden spoon or spatula
• Grater (for ginger)
• Measuring Spoons
• Measuring cup

Ingredients

• 2 medium acorn squashes halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Filling:

• 1 tbsp coconut oil or olive oil
• 1/2 lb shrimp peeled and deveined (or tofu for a vegetarian option)
• 1 small onion finely diced
• 1 clove garlic minced
• 1 tbsp fresh ginger grated
• 1-2 tbsp Thai red curry paste adjust to taste
• 1 cup coconut milk full-fat for creaminess
• 1/2 tbsp rice vinegar
• 1/2 red bell pepper thinly sliced
• 1/2 cup fresh spinach roughly chopped
• 1/4 cup fresh basil leaves chopped
• 1 small jalapeño thinly sliced (remove seeds for less heat)
• Fresh lime zest optional, for garnish

Instructions

Roast the Acorn Squash:

• Preheat your oven to 400°F (200°C).
• Drizzle the cut sides of the acorn squash halves with olive oil, and season with salt and pepper.
• Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Prepare the Filling:

• While the squash is roasting, heat the coconut oil in a large skillet over medium heat.
• Add the onion and sauté for 2-3 minutes until it begins to soften.
• Add the garlic, ginger, and Thai red curry paste, and cook for another 1-2 minutes, stirring, until fragrant.

Cook the Shrimp and Vegetables:

• Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. (If using tofu, cook until slightly golden on each side.)
• Add the coconut milk and bring to a gentle simmer. Stir in the rice vinegar, red bell pepper and spinach, cooking for another 1-2 minutes until the spinach wilts and the peppers soften slightly.

Finish with Basil and Jalapeño:

• Stir in the chopped basil leaves and half of the jalapeño slices. Taste and adjust seasoning, adding more salt or curry paste if needed.

Assemble the Stuffed Squash:

• Once the acorn squash halves are tender, remove them from the oven and flip them cut side up.
• Spoon the coconut shrimp mixture into each squash half, filling generously.

Garnish and Serve:

• Top each stuffed squash with additional fresh basil, the remaining jalapeño slices, and a sprinkle of lime zest for extra brightness, if desired.

Share on Facebook

Post on X

Follow us

Save