Description
Hearty Stuffed Acorn Squash filled with rice, vegetables, nuts, and cranberries — perfect for cozy fall dinners.
Ingredients
2 medium acorn squash
1 cup cooked wild rice
1 small onion, finely chopped
1 cup mushrooms, diced
2 cloves garlic, minced
1 small apple, diced
1/2 cup dried cranberries
1/2 cup walnuts or pecans, chopped
2 tbsp olive oil
1/2 tsp ground sage
1/2 tsp thyme
1/2 tsp cinnamon
Salt and black pepper to taste
1/4 cup Parmesan cheese or feta (optional)
Fresh parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C). Slice acorn squash in half, scoop out seeds, brush with olive oil, and season with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast 25–30 minutes until tender.
3. While roasting, heat olive oil in a skillet. Sauté onion, garlic, mushrooms, and apple until softened.
4. Add cooked rice, cranberries, nuts, sage, thyme, cinnamon, salt, and pepper. Cook 2–3 minutes, stirring to combine.
5. Remove squash from oven, flip cut-side up, and stuff with the filling.
6. Top with cheese if desired, bake 10 more minutes.
7. Garnish with parsley and serve warm.
Notes
– Can prepare filling 1–2 days in advance.
– Swap grains or nuts for variation.
– Vegan option: skip cheese or use plant-based cheese.
– Ready to try it? Cozy, flavorful, and perfect for fall dinners — share it or pin it to try tonight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg