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Wild Rice Stuffed Acorn Squash
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It's wonderful as a side dish or a complete meal!

Course: Side Dish
Cuisine: American
Keyword: Acorn Squash Recipes, roasted acorn squash, Stuffed Acorn Squash
Servings: 4
Calories: 388 kcal
  • 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
  1. Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.

  2. 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.

  3. Transfer to the oven and cook until tender when pierced with the tip of a paring knife, about 40 minutes.

  4. Meanwhile, in a medium pot, cook rice according to package directions.

  5. Remove rice from heat, and stir in dried cranberries and pecans; season with salt and pepper.

  6. Dividing mixture evenly among the squash and serve!

Nutrition Facts
Wild Rice Stuffed Acorn Squash
Amount Per Serving
Calories 388 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Sodium 10mg0%
Potassium 985mg28%
Carbohydrates 69g23%
Fiber 8g32%
Sugar 11g12%
Protein 9g18%
Vitamin A 791IU16%
Vitamin C 24mg29%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.