Squash Stuffed With Dates and Onion Recipe

Squash Stuffed With Dates and Onion Recipe

How To Make Dates and Onion Stuffed Squash

This easy-to-make baked stuffed squash dish is loaded with a flavorful filling made of bacon, dates, onions, chicken broth, and spices!

Preparation: 30 minutes
Cooking: 55 minutes
Total: 1 hour 25 minutes



  • 2slicesbacon,chopped
  • 1onion,chopped
  • cupdates,chopped
  • ½tsporegano,dried
  • ½tspbasil,dried
  • 2tbspchicken stock
  • 1butternut squash


  1. Preheat the oven to 375 degrees F.

  2. Cook and stir the bacon in a large skillet over medium-high heat for about 10 minutes until evenly browned.

  3. Use a slotted spoon to remove the bacon and discard most of the drippings, leaving about 2 teaspoons of bacon drippings in the skillet.

  4. Drain the bacon on paper towels. Cook and stir the onion in the hot drippings for about 5 minutes until translucent.

  5. Stir the cooked bacon, dates, oregano, and basil into the onion.

  6. Add the chicken stock to thin the filling.

  7. Cut the top and stem from the squash, jack o’lantern-style, and scoop out the seeds and stringy pulp.

  8. Cut out and discard the small button at the bottom of the squash.

  9. Stuff the date filling into the cavity and replace the top.

  10. Set the squash into a baking dish, pour in ½ inch of water, and cover with aluminum foil.

  11. Bake in the preheated oven for 40 minutes to 1 hour until the squash is tender.

  12. Test the doneness by removing the top and inserting a thin, sharp knife into the flesh at the bottom.

  13. Slice the squash into wedges to serve.


  • Calories: 236.14kcal
  • Fat: 6.06g
  • Saturated Fat: 1.99g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.59g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 46.18g
  • Fiber: 5.60g
  • Sugar: 29.27g
  • Protein: 4.30g
  • Cholesterol: 9.79mg
  • Sodium: 113.37mg
  • Calcium: 94.24mg
  • Potassium: 784.97mg
  • Iron: 1.40mg
  • Vitamin A: 669.57µg
  • Vitamin C: 28.59mg
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