Stuffed Acorn Squash
The natural shape of this neat little squash is perfect for adding stuffing. This delicious Vegan Stuffed Acorn Squash recipe is packed with beta carotene and fiber, and makes a beautiful table display, especially during the holidays!
A number of years ago, I made this recipe for a Food for Life class I was teaching, and it was a huge hit! One participant said they would be perfect for an upscale dining restaurant. Not only beautiful and delicious but very nutritious as well.
Stuffed acorn squash is…
- A rainbow of warm colors
- Loaded with wholesome ingredients
- Perfect for stuffing
- Bursting with flavor
- Great for holidays or any time of the year
- Amazingly delicious
What is acorn squash?
Believe it or not, acorn squash is in the same family as zucchini (Cucurbita pepo), though it has much tougher skin and is quite hard to peel in comparison. Most grocery stores carry it year-round.
The creamy yellow inside flesh has a delicious nutty flavor that reminds me of a sweet potato. Some people say it tastes like a combination of butternut squash, sweet potato, and corn. It has a slightly sweet flavor compared to a pumpkin.
How to make stuffed acorn squash
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This is such a beautifully colorful dish that is perfect any time of year but extra special during the holidays when you are trying to make a great impression with your plant-based cooking skills.
Cooking the squash
The first thing you will need to do is cook the acorn squash. In my opinion, the easiest way to do this is to bake it whole in the oven, so that’s the way I am going to show you. However, if you would like other cooking options, take a look at my How to Cook Acorn Squash article.
Begin by preheating the oven to 400°F and then carefully poke 5-7 holes in the squash with a knife. This is to prevent it from exploding in the oven.
Line a baking pan with parchment paper (because I’m too lazy to wash the pan afterward).
Place the whole acorn squash in the oven and bake for approximately 30-40 minutes. The cooking time will vary based on the size of your squash. The larger ones will need a little more time.
While it is cooking is a great time to begin cooking the stuffing.
Once the squash is cooked, set it to the side to allow it to cool before trying to handle it.
Slice the squash in half and use a spoon to scrape out seeds and strings. This will be SO much easier now that it’s cooked.
It can be sliced in either way–length-wise or through the middle–depending only on your preference. I’ve included a photo above to show both ways. I think I like through the middle the best personally.
Making the stuffing
While the squash is baking, start to prepare the wild rice stuffing which will take about the same amount of time to cook.
I use a rice blend that is very colorful and hearty for this recipe. It adds a warmth and density that is perfect for this winter squash in my opinion.
Dice up the onion and mince the garlic. Then gather the spices needed that include curry powder, cinnamon, sage, cloves, and chopped walnuts. The full ingredient list is in the recipe card below.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
Heat 3 Tbsp veggie broth or water in a medium saucepan over medium-high heat. Add the diced onions and garlic and cook, stirring occasionally, until soft and golden brown, about 3-4 minutes. Add more broth if necessary.
Add the rice, curry powder, cinnamon, sage, clove, walnuts (if using), and salt and stir for about 1 minute.
Add veggie broth or water and bring to a simmer. Cover and stir occasionally, until the rice is tender and most of the liquid is absorbed, 30 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, a little more cinnamon, parsley, and a few grinds of black pepper. Serve warm.
*Originally published November 2015.
Your stuffed acorn squash questions answered
- Can I use another kind of rice? Any type of rice can be used. I like the wild blends because they are heartier and more colorful and make a beautiful display. However, white, jasmine, brown, or another variety can be used as well.
- What if I don’t like acorn squash? This rice stuffing can be used in other squashes like butternut or even in a sweet potato.
- Is this recipe gluten-free? Yes, it is, but make sure to check the label on the rice blend you choose.
- Can I leave out the salt, walnuts, or maple syrup? Absolutely! Any of these can be left out completely.
- How long will this keep? If stored in an airtight container in the refrigerator, it should keep about 4-7 days.
- Do you have more vegan holiday recipes? I sure do! Check out my 21 Vegan Holiday Recipes post for more ideas.
Other great squash recipes
- Simple Spaghetti Squash
- Classic Baked Acorn Squash
- Crispy Oven-Fried Squash
- Roasted Whole Butternut Squash
- 17 Vegan Squash Recipes
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Stuffed Acorn Squash
Ingredients
Acorn's Stuffing
- 1 whole acorn squash
- 1/2 cup wild rice or other rice
- 3/4 cup onion chopped
- 2 cloves garlic minced
- 1-1/4 cup veggie broth or water
- 1/2 teaspoon ground curry powder
- 1 teaspoon ground cinnamon
- 2 whole cloves
- 1/2 teaspoon sage
- 1/4 cup walnuts chopped, optional
- fresh chopped parsley
- maple syrup for drizzling
- salt & pepper to taste preference
Instructions
Cooking Acorn Squash
- The first thing you will need to do is cook the acorn squash. In my opinion, the easiest way to do this is to bake it whole in the oven, so that's the way I am going to show you. However, if you would like other cooking options, take a look at my How to Cook Acorn Squash article.
- Begin by preheating the oven to 400°F and then carefully poke 5-7 holes in the squash with a knife. This is to prevent it from exploding in the oven.
- Line a baking pan with parchment paper (because I’m too lazy to wash the pan afterward).
- Place the whole acorn squash in the oven and bake for approximately 30-40 minutes. The cooking time will vary based on the size of your squash. The larger ones will need a little more time.
- While it is cooking is a great time to begin cooking the stuffing.
- Once the squash is cooked, set it to the side to allow it to cool before trying to handle it.
- Slice the squash in half and use a spoon to scrape out seeds and strings. This will be SO much easier now that it’s cooked.
- It can be sliced in either way–length-wise or through the middle–depending only on your preference. I’ve included a photo above to show both ways. I think I like through the middle the best personally.
Making the Stuffing
- While the squash is baking, start to prepare the stuffing that will take about the same amount of time to cook.
- I use a rice blend that is very colorful and hearty for this recipe. It adds a warmth and density that is perfect for this winter squash in my opinion.
- Dice up the onion and mince the garlic. Then gather the spices needed that include curry powder, cinnamon, sage, cloves, and chopped walnuts.
- Heat 3 Tbsp veggie broth or water in a medium saucepan over medium-high heat. Add the diced onions and garlic and cook, stirring occasionally, until soft and golden brown, about 3-4 minutes. Add more broth if necessary.
- Add the rice, curry powder, cinnamon, sage, clove, walnuts (if using), and salt and stir for about 1 minute.
- Add veggie broth or water and bring to a simmer. Cover and stir occasionally, until the rice is tender and most of the liquid is absorbed, 30 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, a little more cinnamon, parsley, and a few grinds of black pepper. Serve warm.
Equipment
Video
Notes
- Can I use another kind of rice? Any type of rice can be used. I like the wild blends because they are heartier and more colorful and make a beautiful display. However, white, jasmine, brown, or another variety can be used as well.
- What if I don't like acorn squash? This rice stuffing can be used in other squashes like butternut or even in a sweet potato.
- Is this recipe gluten-free? Yes, it is, but make sure to check the label on the rice blend you choose.
- Can I leave out the salt, walnuts, or maple syrup? Absolutely! Any of these can be left out completely.
- How long will this keep? If stored in an airtight container in the refrigerator, it should keep about 4-7 days.
- Do you have more vegan holiday recipes? I sure do! Check out my 21 Vegan Holiday Recipes post for more ideas.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This filling looks yummy. I have found that cutting the squash on the equator presents the pretty scallop on the edges. I have cut the squash when raw, cutting off pointy ends so it sits flat like a bowl.
This looks great! I will definitely try it.
Going to try this. Quinoa would make a great grain to stuff with also!
This is very good. Stuffed with a wild rice mixture and added a bouillon cube.
Once you have stuffed the squash, do you put it back in the oven to heat?
Hi Sara- You can place it back in the oven especially to keep it warm while preparing other dishes, but it’s not required.