0 from 42 votes
Reader-Favorite Stuffed Acorn Squash Recipe
As one of the most popular recipes on Live Eat Learn, this stuffed acorn squash recipe is a Thanksgiving staple everyone always loves! Made with wild rice, dried cranberries, granny smith apples, and loads of veggies, it's the perfect dish to serve if you're looking for something unique and memorable!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 349 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
Squash
- 3 acorn squash
- 2 Tbsp olive oil 30 mL
- ¼ tsp each salt and pepper
Stuffing
- 1 Tbsp olive oil 15 mL
- 1 cup diced carrot about 2 carrots
- ½ cup diced celery about 1 rib
- ½ cup finely chopped white or yellow onion about ½ an onion
- 2 cloves garlic minced
- 1 cup wild rice 200 g
- 2 cups vegetable broth 450 mL
- 1 cup crumbled Feta cheese 100 g
- ¼ cup dried cranberries 25 g
- ½ granny smith apple diced
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh sage
- ½ tsp each salt and 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.
Cup of Yum
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the oven.
Nutrition Information
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
(31%)
Fiber
6.6g
(26%)
Sugar
5.5g
(11%)
Calcium
226mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349
% 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.