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!
Several 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. It is not only beautiful and delicious but very nutritious as well. This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.
If you are intimidated by cooking squash, be sure to check out my easy method for cooking squash whole in your oven. We also love this roasted butternut squash recipe that you really need to try.
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. If you love squash, be sure to try my creamy vegan butternut squash soup recipe which is absolutely delicious!
Reasons you will love this recipe
- Perfect Fall Comfort Food: Stuffed acorn squash with wild or mixed rice is the ultimate cozy, autumn-inspired dish. It brings warmth and comfort to your table with every bite.
- A Nutrient-Dense Powerhouse: This dish is packed with wholesome ingredients like acorn squash, fiber-rich wild rice, and nutritious veggies. It’s a delicious way to enjoy a healthy, balanced meal.
- Simple Yet Impressive: Despite its elegant presentation, this recipe is surprisingly easy to make! Stuffed acorn squash looks fancy, but it’s a beginner-friendly dish that will wow your guests.
Ingredients you will need
- Acorn squash- Its naturally sweet, mild flavor pairs well with a variety of fillings, while its size creates individual portions that are both hearty and visually appealing. Plus, it’s packed with nutrients, making your meal as healthy as it is delicious!
- Rice- Wild rice or mixed rice is ideal for stuffed squash because it adds a satisfying, nutty texture and enhances the dish’s earthy flavors, while also providing a nutrient-dense base rich in fiber and protein.
- Onions & garlic- They add depth of flavor, bringing a savory, aromatic richness that complements the sweetness of the squash.
- Maple syrup- Adds a touch of natural sweetness to stuffed squash, perfectly balancing the savory flavors of the filling and enhancing the natural sweetness of the squash itself. Its rich, caramel-like notes create a cozy, autumn-inspired taste that elevates the entire dish.
- Seasonings- Curry powder, cinnamon, cloves, and sage create a warm robust flavor profile.
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.
STEP #1: 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, make the rice stuffing.
STEP #3: 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 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.
STEP #3: While the squash is baking, start to prepare the wild rice vegan 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.
Heat 3 tablespoons of 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.
STEP #4: 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.
STEP #5: This should take approximately 30 minutes. Different brands of rice may vary in cooking times; add more water if needed.
STEP #6: 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.
Frequently Asked Questions
Yes, it’s best to roast the acorn squash halves first before adding the stuffing. This ensures the squash becomes tender and fully cooked while the stuffing finishes baking.
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.
Absolutely! Any of these can be left out completely.
Store in an airtight container in the refrigerator for about 4-7 days.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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
- 1.25 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
- 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.
Video
Notes
- 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.
- Storage- Store in an airtight container in the refrigerator for about 4-7 days. I haven't tried freezing it.
- Holiday Recipes- 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 turned out great. Clear directions and straightforward ingredients. I appreciate that it is completely plant based with no oil. We will be making this regularly.
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.
This is very good. Stuffed with a wild rice mixture and added a bouillon cube.
Going to try this. Quinoa would make a great grain to stuff with also!
This looks great! I will definitely try it.
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.