I love recipes that look fancy but are super easy. This stuffed acorn squash is just that: It’s very easy to make, yet it looks like you spent hours in the kitchen. It does take about an hour to prepare, but the assembly and cooking parts are very easy and even fun. It’s the perfect dish to feed a dinner party.
Acorn squash are in season in the autumn months along with spaghetti squash, delicata, butternut, pumpkin, kabocha, etc. The acorn squash are excellent sources of vitamins A and C, minerals, and fiber. Plus, they’re delicious! They have a silky, buttery, nutty flavor that lends well to roasting.
The stuffing here includes wild rice, onion and garlic, mushrooms, greens, and optional sausage. Did you know that wild rice is actually a species of grass? It’s high in protein, minerals, and antioxidants and contains an impressive 10 grams of fiber per cup. It’s super tasty and has a slight nutty flavor. I included greens here too, because we could all use more greens. The stuffing contains an impressive array of nutrients!
This stuffed acorn squash recipe is very adaptable: You can make it with wild rice; exclude the rice and make it paleo; or exclude the sausage and make it vegetarian. You can make it vegan by leaving out the cheese and just using a wild rice and veggie stuffing.
Easy Stuffed Acorn Squash
You’ll need the following:
- 2 large or 4 small acorn squash
- 1 bag of Lundberg’s wild rice
- Onion & garlic
- Olive oil
- Optional: fancy hard Italian cheese, fresh herbs, dried cranberries
What to do:
Saw the squash in half. I usually do it lengthwise, but you can cut it in half and saw off the bottom so they make cute little bowls. Preheat the oven to 400, then drizzle the insides with olive oil and sea salt them. Place them face down on a cookie sheet like so.
Put these babies in the oven for about 30 minutes or until fork-tender. Prepare the filling (see recipe and directions below). Once the squash and filling are done, spoon the filling into each half squash and pack it down. Divide evenly. You might have filling leftover. Sprinkle with freshly grated parmesan or pecorino romano cheese, then return to the oven for an additional 15 minutes or until cheese is melted and just starts to brown around the edges and filling is warmed through. Top with a sprinkle of fresh parsley if you have it; plate the squashes, and serve!
- 4 small or 2 large acorn squash
- 1 cup wild rice (not cooked yet)
- 1¾ cup chicken broth, vegetable broth, or water
- ½ large or 1 small yellow onion, diced
- 3 diced cloves garlic
- 1 - 2 cups sliced mushrooms
- 2-3 cups packed baby spinach and/or baby kale (I often get the organic tender baby greens in a large clamshell from the store)
- ¾ pound or so crumbly sausage, optional
- 1 cup grated parmesan or romano cheese, optional
- Slice and pre-roast squash as described above.
- While squash is roasting, add 1¾ cup water or broth to a saucepan along with 1 cup wild rice and make that according to package directions.
- When the rice has about 15 minutes left, make the rest of your filling: Brown sausage in a skillet over medium-high heat, then remove. Add onion and garlic to pan and cook until soft, about 5 minutes.
- Add mushrooms and cook about 3 minutes. Add broth if needed to prevent sticking.
- Add greens and cook until they wilt, about 5 additional minutes.
- Rice should be done by this point, so add the rice to your skillet with other veggies, reduce heat, then add the sausage and mix everything together in the skillet. Add about 1 tsp of Italian seasoning or oregano if you have it, or fresh herbs are even better.
- You can also mix dried cranberries in the filling if you have them.
- Spoon filling into squash as described above, then divide grated cheese (if using) between squash halves and return to oven for 15 or so more minutes.
- FOR PALEO OPTION: skip the wild rice and just make the filling with sausage, onion, garlic, greens, mushrooms, and optional cheese.
- FOR VEGETARIAN VERSION: skip the sausage and just make the filling with wild rice, onion, garlic, mushrooms, and greens. Cheese optional (avoid cheese if vegan unless you have vegan cheese).
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
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