Rice Stuffed Acorn Squash Recipe

There’s something incredibly comforting about a hearty acorn squash recipe—especially one that’s stuffed with a delightful rice mixture. This Rice Stuffed Acorn Squash is a family favorite that always hits the spot, particularly during the fall season when squash is at its peak. Combining savory spices and a sweet undertone, this dish captivates the taste buds with every bite.

My grandma introduced me to the world of squash back when I was just a little kid. She had a garden sprawling with all kinds of produce, but one of her golden rules was to always make use of everything the season offers. I remember the kitchen filled with the warming aroma of roasted acorn squash, eagerly waiting to be stuffed. This recipe takes me back to those cherished afternoons in grandma’s cozy kitchen, where lessons of love and flavors were intertwined.

Why You’ll Love This Recipe

• Seasonal Bliss: Utilizing fresh, in-season acorn squash enhances the dish’s flavor and nutritional value.
• Healthy and Hearty: This vegetarian-friendly dish is high in fiber, thanks to the wholesome brown rice and nutrient-packed squash.
• Simple Yet Elegant: Perfect for a family dinner or an elegant gathering without much fuss.

Ingredients Notes

Selecting a ripe acorn squash is key—look for one with a deep green color and a hard, dull rind. If you cannot find acorn squash, buttercup squash makes an excellent substitute. As for the rice, feel free to swap brown rice with wild rice for an earthy taste.

Recipe Steps

Step 1

Preheat your oven to 400°F (200°C). Slice the acorn squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 30 minutes.

Step 2

While the squash is baking, cook the brown rice according to package instructions. This usually takes about 20 minutes.

Step 3

Sauté onions and garlic in olive oil in a pan over medium heat until they are translucent. Add spices of your choice—cumin and paprika work wonderfully, and mix well.

Step 4

Combine the cooked rice with the sautéed onion mixture. Stir in cranberries and nuts for added texture and flavor. Adjust seasoning as needed.

Step 5

Remove the squash from the oven and flip them over. Spoon the rice filling into each half and bake for another 10-15 minutes, until the tops are slightly crispy.

Storage Options

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the stuffed squash halves individually in plastic wrap and place them in a freezer-safe bag. Reheat in the oven at 350°F until warmed through.

Variations & Substitutions

• Gluten-Free Twist: Ensure your rice and any added sauces are gluten-free for a celiac-friendly dish.
• Pump Up the Protein: Add cooked lentils or chickpeas into the rice mixture for an extra protein punch.
• Savor the Spice: For those who like it hot, sprinkle in red pepper flakes or a dash of cayenne.

Frequently Asked Questions

Can I prepare the squash ahead of time? Absolutely! You can pre-bake the squash a day in advance. Prepare the rice filling separately and assemble on the day you plan to serve, then bake for the final 10-15 minutes.

What can I serve with stuffed acorn squash? This dish pairs magnificently with a crisp green salad or roasted Brussels sprouts. The vibrant flavors balance the hearty squash perfectly, making it a complete meal.

Is there a way to make this a vegan recipe? Yes, simply ensure that any spices and rice used are free from animal products, and avoid adding any dairy products like cheese. Opt for vegetable broth when cooking the rice to enhance the flavors.

Rice Stuffed Acorn Squash Recipe

This delicious and hearty Rice Stuffed Acorn Squash is perfect for a festive fall dinner. Filled with nutritious ingredients, it's sure to be a hit!

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 whole acorn squash halved and seeded
• ▢ 1.5 cups cooked brown rice
• ▢ 1 cup chopped spinach fresh or frozen
• ▢ 0.5 cup diced red bell pepper
• ▢ 0.5 cup shredded mozzarella cheese optional
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper to taste

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
• Place acorn squash cut side down on a baking sheet and bake for 25 minutes.
• Meanwhile, mix together cooked rice, spinach, red bell pepper, and half of the cheese in a bowl.
• Remove squash from the oven, flip over, and fill with the rice mixture.
• Sprinkle remaining cheese on top and bake for another 20 minutes until cheese is melted and bubbly.

Notes

You can replace the mozzarella with a dairy-free alternative for a vegan option.