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overhead shot of stuffed acorn squash cooking in a braiser.

Stuffed Acorn Squash

Katerina | Diethood
A beautiful dish that's perfect for frosty weather, my easy Stuffed Acorn Squash is packed with rice, fresh apples, cranberries and pecans. It’s a vegetarian delight that’s warm, hearty and healthy!
Servings : 4
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


  • 2 acorn squash, halved, seeds removed
  • 1 small yellow onion, diced
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons olive oil, divided
  • 1-½ to 2 cups cooked rice, you can also use cooked quinoa
  • ¾ cup chopped cooked sweet potato or cooked carrots
  • cup dried cranberries, chopped
  • ½ cup finely chopped apples
  • ½ cup pecan pieces
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • ¾ cup low sodium vegetable broth


  • Preheat oven to 375˚F.
  • Transfer prepared squash to a large baking dish and place it cut-side down.
  • Fill dish with ½ inch water and bake for 15 minutes.
  • In the meantime, heat up 1 tablespoon olive oil in a skillet set over medium heat.
  • To the oil add the onions and cook for 2 to 3 minutes, or until softened.
  • Stir in garlic and cook for 20 seconds.
  • Remove from heat and transfer to a large heatproof bowl.
  • To the bowl add the cooked rice, cooked sweet potatoes or carrots, cranberries, chopped apples, pecans, parsley, and sage.
  • Season with salt and pepper and mix to combine. Taste for salt and pepper, and adjust.
  • Remove acorn squash from oven. Pour out the liquid that was in the pan.
  • Flip over the squash so it’s face side up in the pan.
  • Fill each cavity with the prepared stuffing.
  • Drizzle tops with remaining olive oil.
  • Add vegetable broth to the pan.
  • Cover the pan with foil.
  • Bake for 30 minutes, or until squash are cooked and soft to the touch.


  • Oven


  • Serve as a side dish by cutting each halved squash into two pieces.
  • Serves 8, as a side dish.


Calories: 428 kcal | Carbohydrates: 69 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Sodium: 201 mg | Potassium: 994 mg | Fiber: 8 g | Sugar: 18 g | Vitamin A: 4609 IU | Vitamin C: 31 mg | Calcium: 111 mg | Iron: 3 mg | Net Carbs: 61 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: how to cook acorn squash, stuffed acorn squash, stuffed acorn squash recipes, stuffed squash, stuffed squash recipe, vegetarian dinner ideas, vegetarian recipes