Oh, I just love when the weather starts getting crisp! You know that feeling? It means we can finally justify baking things until our kitchen smells like an autumn forest. And honestly, when it comes to cozy, hearty vegetarian main dishes, nothing beats a beautifully roasted winter squash. Forget those sad little side dishes; we’re aiming for center-of-the-table perfection here. This recipe for Stuffed Acorn Squash With Wild Rice is my absolute go-to when I need something that tastes impressive but doesn’t keep me chained to the stove all day. The earthy wild rice mixed with sweet cranberries and crunchy pecans tucked inside that tender baked squash? Seriously, my family requests this every November!

Why You Will Love This Stuffed Acorn Squash With Wild Rice Recipe

I know you’re going to adore this dish because it hits all the right notes without any fuss. Trust me, it looks fancy, but it’s secretly super easy. Cooking should be fun, not stressful, right?

It’s a wonderful vegetarian main dish that feels truly substantial.
The flavor is perfectly savory and earthy—think pecans and thyme meeting sweet squash.
It looks absolutely stunning on any holiday table; seriously, presentation goals!

You can bake the squash while preparing the filling, which saves so much time.

Essential Ingredients for Stuffed Acorn Squash With Wild Rice

Okay, let’s talk about what exactly goes into making this incredible vegetarian main dish sing. When I look at a recipe, I want to know exactly what I’m dealing with, so I’ve listed everything out below. I always try to use fresh stuff whenever possible, especially that onion and garlic—they are the base of all good savory things! Having your wild rice already cooked is a huge time-saver, so make sure you prep that first. This combination of sweet, nutty, and savory flavors is what makes this Stuffed Acorn Squash With Wild Rice so special; it’s balanced perfectly.

2 medium acorn squash – a standard size is perfect here.
1 tablespoon olive oil – we use this for roasting and sautéing, so make sure you have enough!
1 small onion, chopped finely – the foundation of flavor, don’t skimp on softening these babies up.
2 cloves garlic, minced – gotta have garlic; use fresh, not that jarred stuff, trust me.
1 cup cooked wild rice – make sure it’s fully cooked before you mix it in with the other ingredients.
1/2 cup chopped mushrooms – white button or cremini work great here for that earthy flavor.
1/4 cup dried cranberries – these little jewels burst with sweetness when heated.
1/4 cup chopped pecans – toast these lightly beforehand if you want them extra crunchy!
1/2 teaspoon dried thyme – this herb is non-negotiable; it marries the rice and squash beautifully.
Salt and black pepper to taste – season as you go, that’s my rule for everything.

Step-by-Step Instructions for Perfect Stuffed Acorn Squash With Wild Rice

This is where the magic really happens, friend! The process is split into two main parts: getting those squash shells perfectly tender and mixing up the amazing savory filing. Don’t worry if you’ve never cut a hard squash before; we’ll walk through the trickier parts. My goal is always to have the squash soft enough to scoop with a spoon but sturdy enough to hold all that glorious filling. If you want to see a few other fun squash ideas while you’re at it, check out this great guide on wild brown rice stuffed squash to get your inspiration board filling up!

Preparing and Roasting the Acorn Squash Halves

First things first, crank that oven up to 400 degrees Fahrenheit—that’s 200 Celsius if you’re reading across the pond. Now, cutting the squash is the scariest part! My trick is to carefully slice the top and bottom off first to create two flat surfaces. That way, when you cut it in half lengthwise, it won’t wobble on your cutting board. Scoop out all those seeds and the stringy bits—think of it like cleaning out a pumpkin, but smaller. Brush the cut sides generously with olive oil and give them a good sprinkle of salt and pepper. Place them cut-side down on your baking sheet. We roast them for about 30 to 40 minutes until they feel tender when you prod them with a fork. They should yield easily!

Creating the Savory Wild Rice Filling for Stuffed Acorn Squash With Wild Rice

While your squash is getting happy in the oven, let’s make the star filling! Grab that remaining olive oil and heat a skillet over medium heat. Toss in your chopped onion and let it soften up—this should take about five minutes until it starts looking translucent. Next, add the minced garlic and the chopped mushrooms. This part smells amazing! Keep stirring until those mushrooms have cooked down and released most of their water, probably another five minutes. Now, this is important for the best texture in your Stuffed Acorn Squash With Wild Rice: yank that skillet right off the heat! Once it’s off the burner, stir in your cooked wild rice, the dried cranberries, and those lovely chopped pecans. The cooling stops the rice from getting mushy. Give it a taste, and don’t forget to add salt and pepper until it sings to you!

Final Assembly and Baking of the Stuffed Acorn Squash With Wild Rice

Once the roasted squash is fork-tender, take it out and flip those halves over (cut-side up now!). Time to get messy—carefully spoon that gorgeous wild rice mixture evenly into the boat-shaped cavities. Don’t overstuff them, but make sure every bit of squash gets a good helping of the filling. Pop the stuffed squash back into the 400°F oven. We’re just baking them for an additional 10 minutes. This step is just to make sure that delicious filling gets piping hot all the way through. That’s it! Dinner magic!

Expert Tips for Next-Level Stuffed Acorn Squash With Wild Rice

The basic recipe works great, I promise, but if you want this Stuffed Acorn Squash With Wild Rice to really wow people, you have to pay attention to the little things. Think of these tips as the flavor boosters I figured out after my first few attempts!

First, that mushroom situation? If you really want depth, don’t just cook them dry. Remember that note about adding broth? Do it! While the mushrooms are sautéing, pour in about 1/4 cup of vegetable broth and let it cook down until it almost disappears. It coats everything in this lovely, savory film. It’s way better than just relying on the vegetables alone.

Also, about the texture of your squash: Don’t rush the initial roast! If you pull the squash out when it’s still a little firm, it’s going to fight you when you try to scoop the filling in, and you might end up with mushy spots next to hard spots. Poke it gently—it should feel like a firm baked potato. For extra amazing flavor in the rice, I sometimes sneak in some leftover cooked grains like farro or even a small bit of mushroom soup base for richness, though I try to keep it clean most of the time. If you’re looking for a richness boost without meat, check out how to make a simple cream of mushroom substitute; it’s fantastic in savory fillings!

Finally, if you want truly crisp pecans in every bite, toast them separately in a dry pan until they smell nutty, then toss them in right at the end. Maximum crunch guaranteed!

Ingredient Substitutions for Stuffed Acorn Squash With Wild Rice

I always get asked if people can swap things out, especially when they run to the store and realize they are missing one tiny thing. Don’t panic! This recipe, even though it’s fantastic, is very adaptable. Cooking should feel relaxed, not rigid, so let’s talk about swaps for your Stuffed Acorn Squash With Wild Rice.

The most common question is definitely about the rice. If you don’t have wild rice, or maybe you just prefer it, swapping in brown rice works perfectly fine. Seriously, it’s a near 1:1 substitution. The texture will be a little less chewy, but the flavor profile still holds up beautifully with the cranberries and pecans. I’ve done it myself when I ran out!

When it comes to the nuts, if someone has a tree nut allergy, or if you just don’t have pecans on hand, try sunflower seeds or pepitas (pumpkin seeds). They give you that satisfying crunch you are looking for. Make sure you toast those seeds in the dry pan, just like we talked about doing with the pecans, so they don’t taste dusty.

For the dried cranberries, you have a little wiggle room there too. If you have raisins, golden raisins, or chopped dried cherries, those all work in place of the cranberries. The fruit adds that necessary burst of tartness to cut through the richness of the rice and the sweetness of the squash. Just make sure whatever fruit you choose is roughly the same volume—about 1/4 cup should do the trick!

Serving Suggestions for Stuffed Acorn Squash With Wild Rice

So, you’ve got this beautiful, hearty Stuffed Acorn Squash With Wild Rice, and now you’re wondering what else should go on the plate, right? Since this dish is so wonderfully filling on its own, you don’t need anything too heavy competing with it. For a guaranteed satisfying vegetarian dinner rotation, I always pair this with something green and bright to cut through the richness.

A crisp Arugula Salad with a sharp lemon vinaigrette is just perfect; it brings a fantastic peppery note that balances everything out. If you want to see some great ideas for that green component, I often look at these healthy and fresh salad recipes for inspiration. Now, if you happen to have a meat-eater at the table who needs a little more protein alongside their squash, a few pan-seared scallops or maybe some grilled halloumi cheese work wonderfully well without overshadowing the stuffing!

Storage and Reheating Instructions for Leftover Stuffed Acorn Squash With Wild Rice

Don’t you just hate wasting good food? This stuffed squash reheats beautifully, which is great because sometimes I make an extra one just to have for lunch the next day. However, the secret to keeping everything delicious is handling the leftovers right.

When you’ve got extras of this wonderfully savory Stuffed Acorn Squash With Wild Rice, you need to store them properly. Once the squash has cooled down completely—and I mean completely, don’t seal up warm food in the fridge!—you should transfer the leftovers to an airtight storage container. You can store the whole half, or if you want to save space, scoop the filling out and put it in a separate small container, keeping the squash shell ready for next time. It’ll keep well in the refrigerator for about three days. Four days, tops, if you’re lucky with your fridge!

Now, reheating is where a lot of people mess up great leftovers, especially with something like baked squash. Please, please try to avoid the microwave if you can! Microwaving it turns the soft squash flesh into a slightly rubbery texture, and nobody wants that when they were expecting tender!

The absolute best way to bring back that fresh-baked flavor for your Stuffed Acorn Squash With Wild Rice is back in the oven. Pop the squash halves or the filling onto a baking sheet lined with foil or parchment paper, and heat them in a moderate oven, say around 350°F (175°C). Give it about 15 to 20 minutes; you just want it heated through completely. If you are reheating just the filling itself, maybe toss it in a small skillet over medium-low heat, stirring often. If you put the squash shell in, it keeps the stuffing super moist and stops it from drying out on the edges. It takes a little longer than the microwave, but it is so, so worth the wait for that perfect texture!

Frequently Asked Questions About Stuffed Acorn Squash With Wild Rice

I always get questions after I post this recipe because people want to make sure their Stuffed Acorn Squash With Wild Rice comes out perfect, and I totally get it! Winter squash can be intimidating until you get the hang of it. Here are some quick answers to the things I hear most often.

Can I prepare the Stuffed Acorn Squash With Wild Rice ahead of time?

Yes, you absolutely can! That’s one of the best things about this dish, especially around the holidays. You can roast the squash halves perfectly, let them cool, and store them airtight in the fridge for up to two days. The filling—that lovely mixture of wild rice, pecans, and cranberries—is even better if you make it a day ahead because the flavors have time to really marry! Then, when you’re ready to eat, just stuff the pre-roasted shells and pop them in the oven for that final baking time, maybe adding an extra five minutes since everything is cold.

Can I add meat to this Stuffed Acorn Squash With Wild Rice recipe?

While this is a fantastic vegetarian main dish as written, you can totally sneak in some meat if you need something heartier! The key here is to use pre-cooked meat since we are only baking the final dish for 10 minutes. I’ve had great success adding about 1/2 cup of crumbled, cooked Italian sausage or browned ground turkey to the filling right when I add the rice. Just make sure the meat is fully cooked through before you stir it into the skillet mixture. It adds a wonderful savory kick!

What is the best way to cut acorn squash safely?

This is honestly the most common worry! Acorn squash skin is tough, and a slip can lead to an ouchie, so safety first. My biggest tip—and this might sound silly—is to always put the squash on a stable surface, like a slightly damp dishcloth, before you start sawing at it. The cloth keeps the squash from sliding around while you apply pressure. After that initial cut, heat helps soften the insides, so sticking them cut-side down in the oven first (like we do in the recipe) makes hulling out those seeds much easier and safer!

Estimated Nutritional Snapshot

Now, I have to give you a little warning here because I want you to know exactly what you’re getting into with this dish. Measuring nutrition in home-cooked food is tricky because everyone’s squash size varies, and the amount of oil that sticks to the pan changes things! So, these numbers I’m giving you for our Stuffed Acorn Squash With Wild Rice are just ballpark figures, okay?

This is based on dividing the recipe into four generous servings—one roasted and stuffed half per person. It’s so satisfying because you get a great mix of fiber and complex carbs from the rice and squash, which helps keep you full for hours. It’s loaded with goodness!

**Serving Size:** 1 half squash
**Calories:** Around 350 (That’s a great number for a main course!)
**Fat:** Roughly 14 grams (Most of this comes from the healthy fats in the pecans and olive oil)
**Carbohydrates:** About 50 grams
**Fiber:** A wonderful 9 grams! That’s fantastic for digestion.
**Protein:** About 10 grams (Mostly from the nuts and rice)

Just remember, these are my best estimates! If you load yours up with extra pecans or use a heavier hand with the olive oil when roasting, the fat and calorie counts will nudge up a bit. Likewise, if you swap the wild rice for something lighter, those macros will shift. But overall, this Stuffed Acorn Squash With Wild Rice is a smart, hearty, and totally delicious choice for a vegetarian meal!

Stuffed Acorn Squash with Wild Rice

Author: ferecipe.com
Total Time: 65 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for acorn squash halves filled with a savory wild rice mixture.

Ingredients

Scale

2 medium acorn squash
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked wild rice
1/2 cup chopped mushrooms
1/4 cup dried cranberries
1/4 cup chopped pecans
1/2 teaspoon dried thyme
Salt and black pepper to taste

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the acorn squash in half lengthwise and scoop out the seeds and stringy parts.
Brush the cut sides of the squash with olive oil and season with salt and pepper.
Place the squash cut-side down on a baking sheet and roast for 30 to 40 minutes, or until tender.
While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
Add the onion and cook until soft, about 5 minutes.
Add the garlic and mushrooms and cook until the mushrooms release their moisture, about 5 minutes more.
Remove the skillet from the heat. Stir in the cooked wild rice, dried cranberries, pecans, and thyme. Season with salt and pepper.
Once the squash is tender, flip the halves over. Spoon the wild rice mixture evenly into the cavities of the roasted squash.
Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through.

Notes

You can substitute brown rice for wild rice if needed.
For a richer flavor, add 1/4 cup of vegetable broth to the filling mixture while cooking the vegetables.

Prep Time: 15 min
Cook Time: 50 min
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 half squash
Calories: 350
Sugar: 8
Sodium: 150
Fat: 14
Saturated Fat: 2
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 50
Fiber: 9
Protein: 10
Cholesterol: 0

Keywords: stuffed acorn squash, wild rice, vegetarian main dish, baked squash, holiday side