Reader-Favorite Stuffed Acorn Squash Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
349 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Reader-Favorite Stuffed Acorn Squash Recipe
Description
This recipe starts by roasting acorn squash halves brushed with olive oil, salt, and pepper until fork-tender. A sautéed vegetable mixture of diced carrot, celery, onion, and minced garlic is cooked until fragrant. Wild rice is simmered in vegetable broth until tender and combined with sautéed vegetables, crumbled feta cheese, dried cranberries, diced Granny Smith apple, and chopped rosemary and sage.
The roasted squash is carefully hollowed, leaving a thin layer of flesh, which is mixed into the rice stuffing. The mixture is then spooned back into the squash halves and served warm. The dish balances the natural sweetness and nuttiness of the squash with the savory, tangy, and slightly sweet filling.
This stuffed squash is suitable for vegetarian meals and can stand alone as a hearty entrée or as a side with other dishes. The mix of wild rice and fresh herbs adds depth, while the cranberries and apple offer bursts of sweetness.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven to maintain texture and warmth.
Ingredients
Squash
- 3 acorn squash
- 2 Tbsp olive oil 30 mL
- ¼ tsp salt
- ¼ tsp black pepper
Stuffing
- 1 Tbsp olive oil 15 mL
- 1 cup carrot about 2 carrots, diced
- ½ cup celery about 1 rib, diced
- ½ cup onion about ½ an onion, finely chopped, white or yellow
- 2 cloves garlic minced
- 1 cup wild rice 200 g
- 2 cups vegetable broth 450 mL
- 1 cup feta cheese 100 g, crumbled
- ¼ cup dried cranberries 25 g
- ½ apple diced, Granny Smith
- 1 Tbsp rosemary finely chopped fresh
- 1 tsp sage finely chopped, fresh
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
- Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
- Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
- Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
- Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed squash in the oven to retain texture and warmth.
- When scooping out squash flesh, leave a thin layer to keep the skin intact for stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 50.6g | 17% |
| Protein | 11.3g | 23% |
| Fat | 13.4g | 21% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 853mg | 36% |
| Potassium | 1080mg | 23% |
| Fiber | 6.6g | 26% |
| Sugar | 5.5g | 11% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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