Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Stuffed acorn squash is one of those recipes that can easily take center stage as a plant-based holiday entree or be served as a colorful side dish.

EatingWell Magazine, November 2021


Credit: Leigh Beisch

Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Cook wild rice blend according to package directions. Drain excess liquid, if necessary.

  • Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.

  • Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.

  • Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.

Nutrition Facts

1/2 squash & 1/2 cup filling
266 calories; fat 8g; sodium 228mg; carbohydrates 47g; dietary fiber 5g; protein 6g; sugars 10g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 1229IU; vitamin b6 1mg; potassium 864mg.