Best 10 Rice Stuffed Acorn Squash Recipes

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Acorn squash is a versatile winter squash that can be used in both sweet and savory dishes. It has a nutty flavor and a slightly sweet taste, and it is a good source of vitamins A, C, and B6, as well as potassium and fiber. When cooked, the flesh of the squash becomes tender and creamy, making it perfect for stuffing. Rice is a common ingredient in stuffed acorn squash recipes, as it is a good absorber of flavors and it helps to thicken the filling. Other popular ingredients include vegetables, cheese, and meat.

Here are our top 10 tried and tested recipes!

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

WILD RICE STUFFED ACORN SQUASH



Wild Rice Stuffed Acorn Squash image

A filling vegetarian main course dish, squash stuffed with stuffing and rice!

Provided by sherry

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
  • Make the stuffing mix as instructed on the package, and set aside.
  • Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
  • Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g

RICE-STUFFED ACORN SQUASH



Rice-Stuffed Acorn Squash image

We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

2 small acorn squash
3/4 cup uncooked long grain rice
1-1/2 cups water
2 tablespoons soy sauce
1 medium onion, chopped
1/4 cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped walnuts
1/2 cup half-and-half cream
1/4 cup balsamic vinegar
3 tablespoons honey
3 teaspoons minced fresh gingerroot
1 teaspoon curry powder

Steps:

  • Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.

WILD RICE-STUFFED ACORN SQUASH



Wild Rice-Stuffed Acorn Squash image

I tried many variations of ingredients for the stuffing in my acorn squash. Here's the version I liked best-a rustic mix of wild rice, carrots, dried cherries and pecans. -Michelle Springer, Spring, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 17

4 small acorn squash
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 teaspoons ground coriander, divided
1/2 teaspoon ground nutmeg, divided
1 pound fresh carrots, peeled and cut into 1/2-in. cubes
3/4 cup pecan halves, coarsely chopped
3/4 cup dried cherries, coarsely chopped
10 fresh sage leaves, chopped
2 garlic cloves, minced
2 tablespoons maple syrup
FILLING:
1 cup uncooked wild rice
1 tablespoon olive oil
3/4 cup finely chopped sweet onion
1/4 teaspoon ground cinnamon
2 cups vegetable broth

Steps:

  • Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork., In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer., Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary., Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.

Nutrition Facts :

SAUSAGE AND RICE STUFFED ACORN SQUASH



Sausage and Rice Stuffed Acorn Squash image

I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!

Provided by Sophias Mom

Categories     Vegetable

Time 2h

Yield 6 1/2 stuffed squash, 6 serving(s)

Number Of Ingredients 20

3 medium acorn squash, halved, and seeds and pulp removed
cooking spray
salt and pepper, to taste
3/4 cup water, plus
2 tablespoons water
1/4 cup forbidden rice
1/4 cup volcanic rice
1 lb bulk Italian sausage
2 tablespoons olive oil
1 cup onion, chopped
1/3 cup celery, chopped
3/4 cup carrot, chopped
3/4 cup mushroom, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4-1/2 teaspoon dried thyme, to taste
1/4-1/2 teaspoon dried sage, to taste
1/4 cup dried cranberries, minced
3/4 cup shredded monterey jack cheese, divided
1 egg, beaten

Steps:

  • 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
  • back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
  • 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
  • 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
  • 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
  • 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
  • 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
  • 7. Allow to cool and enjoy!
  • **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.

WILD RICE, CHERRIES, APRICOTS AND CHEESY STUFFED ACORN SQUASH



Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash image

Easy nice comfort food. Acorn squash stuffed with wild rice, cherries, pecans and a creamy cheesy topping. I prefer a blend of wild and white for this, but you can really use any rice if you don't like wild rice. And hey, this is the time to take advantage of the boxed rice. Uncle Bens is what I use, but there are many brands available, and I just use the quick cooking kind, but any will work. My favorite is to serve this with roast chicken, but if you want something lighter ... serve with a fresh green salad topped with roasted pears.

Provided by SarasotaCook

Categories     Rice

Time 55m

Yield 4 Squash halves, 4-10 serving(s)

Number Of Ingredients 13

2 acorn squash, cut in half and seeds removed
1 (6 ounce) box white and wild rice
1/4 cup dried cherries, rough chopped
1/4 cup dried apricot, rough chopped
1/2 cup pecans, rough chopped
1 cup provolone cheese, shredded (monterey jack or white cheddar will also work)
2 scallions, fine chopped
2 shallots, very fine chopped (you can also use a small onion)
2 teaspoons minced garlic
2 tablespoons olive oil
1 1/2 tablespoons butter
salt
pepper

Steps:

  • Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
  • Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
  • Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
  • Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
  • Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.

Nutrition Facts : Calories 588.1, Fat 30.4, SaturatedFat 10.3, Cholesterol 34.2, Sodium 333, Carbohydrate 67, Fiber 8.2, Sugar 6.4, Protein 18.9

VEGETARIAN ACORN SQUASH STUFFED WITH WILD RICE



Vegetarian Acorn Squash Stuffed with Wild Rice image

I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.

Provided by HanukkahGrrl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

2 (1 pound) acorn squash, halved and seeded
2 teaspoons butter
½ cup dry bread crumbs
½ teaspoon dried thyme
1 cup sliced fresh mushrooms
½ cup chopped celery
½ cup chopped red bell pepper
1 cup cooked wild rice
¼ cup vegetable broth
¼ cup low-fat sour cream
1 tablespoon grated Parmesan cheese
½ teaspoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
  • Place squash, cut sides-down, in the prepared baking dish.
  • Bake in the preheated oven until tender, about 45 minutes.
  • While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
  • Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
  • Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
  • Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 91.3 g, Cholesterol 24.7 mg, Fat 11 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 15.6 g

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES



Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries image

Categories     Nut     Onion     Rice     Bake     Vegetarian     High Fiber     Low Sodium     Cranberry     Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

7 cups water
2 cups wild rice (about 12 ounces)
3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley

Steps:

  • Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
  • Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
  • Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
  • Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH



Brown Rice & Veggie-Stuffed Acorn Squash image

Feel free to vary the veggies, depending on what you have in the fridge. Can't remember where I got this; it's delicious in the Fall or for a side for Thanksgiving! (Time does not include cooking rice)

Provided by Caroline Cooks

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 medium acorn squash
3/4 teaspoon salt, divided
1/2 teaspoon nutmeg
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 tablespoons dried cranberries
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 cup pecans, chopped
3/4 cup long grain brown rice, cooked without salt
3/4 cup lowfat mozzarella cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 350°F
  • Cut each squash in half crosswise.
  • Scoop out and discard seeds and strings. I.
  • f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
  • Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
  • Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
  • Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
  • When heated, add onion and garlic, if using, and celery.
  • Cook 2 minutes and add carrots.
  • Cover and cook 3 minutes.
  • Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
  • Add cooked brown rice and mix well.
  • Remove from heat and fill center of each acorn squash half.
  • Return foil over top and return to oven for 15 minutes.
  • Remove and top each filled squash half with Mozzarella.
  • Return uncovered to oven and bake 5 more minutes.
  • Top with chopped fresh parsley, to serve.

WILD RICE STUFFED ACORN SQUASH



WILD RICE STUFFED ACORN SQUASH image

Categories     Vegetable     Side     Bake

Number Of Ingredients 12

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix (1 cup uncooked)
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oven to 450°F and arrange a rack in the middle. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute. Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Tips:

  • Choose acorn squash that are about the same size, so they cook evenly.
  • To make the squash easier to cut, microwave it for 2-3 minutes before slicing it in half.
  • Scoop out the seeds and pulp from the squash, leaving a 1/2-inch thick shell.
  • For the filling, use any type of rice you like. Brown rice, wild rice, or a blend of rice are all good options.
  • Add in your favorite vegetables, such as diced onions, celery, carrots, or bell peppers.
  • Season the filling with salt, pepper, and any other herbs or spices you like.
  • Bake the stuffed acorn squash at 375 degrees Fahrenheit for 45-50 minutes, or until the squash is tender and the filling is cooked through.
  • Top the stuffed acorn squash with grated Parmesan cheese, chopped nuts, or fresh herbs before serving.

Conclusion:

Rice-stuffed acorn squash is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover rice, and it's also a good source of vitamins, minerals, and fiber. With its sweet and savory flavor, rice-stuffed acorn squash is sure to be a hit with the whole family.

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