Wild Rice Stuffed Acorn Squash
Updated
Updated
This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It’s wonderful as a vegetarian side dish or a complete meal!
We also enjoy this stuffed squash with a side of Roasted Carrots and Mini Pecan Pies for dessert!
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I discovered this excellent Wild Rice Stuffed Acorn Squash recipe c/o Martha Stewart years ago when I was hosting a large group and trying to accommodate a few vegetarian diets.
Thanksgiving would never be right without the glorious side dishes, but I still wanted something more substantial to replace the bird for them. Something tasty. Filling. Meaty, without the meat. And none of this gross Tofurky business that everyone raves about.
The sweet dried cranberries, toasted pecans, and wild rice are such a great combination and balance out the roasted acorn squash perfectly!
What You’ll Need
You only need a few ingredients for this stuffed squash recipe and they all compliment each other so well:
(Scroll below to the printable recipe card for details and measurements.)
- Acorn squash: Purchase squash that has a smooth, dry rind, a deep color, is free from cracks and soft spots, and about 1 1/2 pounds.
- Wild rice with seasoning packet: This recipe calls for a box of wild rice blend with seasoning packet. We are partial to the Near east brand, but choose whichever you prefer.
- Dried cranberries: Dried cranberries work best for this recipe, not fresh.
- Chopped pecans: Provides a nutty flavor and nice textural crunch.
- Extra-virgin olive oil: For moisture and richness.
- Seasoning: Simple coarse salt and ground pepper.
How to Cut Acorn Squash
Using a heavy, sharp Chefs knife, carefully cut off a small portion from each end of the squash (this will help stabilize them and sit flat on the baking sheet.) Then score the flesh in half horizontally (using the sharp tip, make several incisions in a dotted line.) Carefully (but with some muscle!), slice the acorn squash through that line, so you you end up with 2 halves that look like flowers. If it feels like your knife is resisting or getting stuck, carefully pull it out and start your cut again. Continue slicing on that same line, repositioning your squash as needed, until you’ve cut all the way through.
Proper Storage
To Store. Allow to cool, then place in an airtight container in the refrigerator for up to 3 days.
To Reheat. Place stuffed acorn squash in a baking dish with a small amount of water or broth in the bottom. Loosely tent with foil, then rewarm in the oven for about 15 minutes at 350 degrees F.
More Squash Recipes:
- Roasted Spaghetti Squash
- Roasted Butternut Squash
- Sausage Stuffed Acorn Squash
- Roasted Butternut Squash Soup
- Roasted Fall Vegetables
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Wild Rice Stuffed Acorn Squash
Ingredients
- 2 acorn squash , (1 1/2 pounds each)
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounce box wild rice blend with seasoning packet
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
- Brush cut sides of squash halves with the olive oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
- Transfer to the oven and cook until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a medium pot, cook rice according to package directions.
- Remove rice from heat, and stir in dried cranberries and pecans; season with salt and pepper.
- Dividing mixture evenly among the squash and serve!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Just wonderful. Loved the addition of cranberries.
Truly an amazing way to use squash! Delicious. Thanks for sharing.
Such a great presentation for stuff squash, just heaps of jewels in this one. We all loved it.
Darn! I almost bought some acorn squash at the store today, but then I wasn’t sure what I wanted to do with them. Now, I know.
This looks extremely yummy! And with the rice from a box, I think I might just try it.
Another reason to love this time of year – the abundance of squash and sweet potatoes and the like! Oh, about the tofurkey? What a horrible joke to play on us vege/pesca-tarians. I’ll continue to fill up on the savory side dishes. Like this one, I hope.
This dish was more filling than expected. I did, however, get through three quarters. One quarter would probably be enough for a side dish depending upon what else is being served. The rice and cranberries were a terrific balance to the acorn squash.
The stuffing part looks great!
THANK YOU, because this photo is the first thing in DAYS that has looked appetizing to me. You are solely responsible for the return of my appetite. Bless you. And please mail me a wild rice stuffed acorn squash, KTHXBYE.
Such a great idea for a side.. or veggie alternative. Was totally delicious – a keeper!
Yummy! I think I might just make this for my hubby and I. I was trying not to think about Tofurky, but this seems like a great substitute! Nice pic by the way!
Looks wonderful, I love the cranberries in the stuffing, great with dried cherries too!
Oh my god, I can’t believe Thanksgiving is only ten days away. I had better start cooking. Immediately.
This looks fantastic! My family are not squash lovers like I am, so I don’t think I could coerce them to eat a whole half a squash on T-day. But I will certainly be making this. Do I smell another entry into the 12 Weeks of Winter Squash…