Stuffed Acorn Squash

Makes for a wonderful side dish.
Recipe courtesy of Splendid Table

Prep Time: 30min

Cook Time: 1h

Servings 4 servings


  • 2  medium  acorn squash 
  • 1   cup  wild rice  (3 cups cooked)
  • 4  cups  vegetable stock 
  • 1  tbsp  olive oil 
  • 1  medium  onion  diced
  • 1/2   cup  celerly  chopped
  • 1  tbsp  garlic  minced
  • 1  cup  walnuts  toasted and chopped
  • 1/2   cup  cranberries  dried
  • 1/2  tsp  sea salt 
  • 1  tsp  Italian parsely  minced
  • 1  tsp  sage  minced
  • 1  tsp  rosemary  minced
  • 1  tsp  thyme  minced
  • 1  tsp  Worcestershire sauce  (vegetarian option if needed)
  • 2  tsp  soy sauce  
  • 1/4  tsp  crushed red pepper flakes 
  •     black pepper  ground


  1. Preheat oven to 375. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
  2. Place wild rice and 4 cups filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
  3. While squash and rice are cooking, place oil in a large saut├ępan on medium high heat. Add onion, celery and garlic and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.

Variation: Substitute roasted walnuts for pecans. Add 1/2 cup corn and 1/2 cup sliced mushrooms.

Leave a Reply