There’s nothing quite like the aroma of roasted acorn squash filling the kitchen on a crisp autumn day. This rice stuffed acorn squash recipe is the perfect blend of nutty rice, fresh herbs, and the naturally sweet, golden flesh of squash—a trio that celebrates the very essence of fall. It’s a nourishing, vegetarian dish that feels both hearty and wholesome, making it a highlight among healthy acorn squash recipes. In this guide, you’ll discover a personal story behind the dish, expert cooking tips, a step-by-step recipe, creative variations, FAQs, and all the inspiration you need to serve this stuffed acorn squash with rice and herbs at your next gathering.
A Family Tradition Around the Table
I still remember the first time I tasted rice stuffed acorn squash—it was at a family dinner one chilly October evening. The squash halves came out of the oven caramelized at the edges, filled with steaming rice and herbs that perfumed the entire kitchen. One bite was enough to convince me that this dish wasn’t just food; it was comfort on a plate. Since then, it has become a seasonal tradition every fall, a recipe that brings together both nutrition and nostalgia. With every spoonful, you taste the balance of wholesome grains, tender squash, and earthy herbs that make this dish unforgettable.
Why Acorn Squash Recipes Feel Like Autumn
Acorn squash is one of those vegetables that announces the arrival of autumn the moment it shows up at the market. Its deep green, ridged exterior and golden interior are as visually inviting as they are tasty. When roasted, it offers a natural sweetness that pairs beautifully with grains and greens, which is why stuffed acorn squash with rice and herbs has become such a beloved vegetarian option. It’s versatile enough to work as a main dish for a weeknight dinner and elegant enough for a holiday table. Every healthy stuffed acorn squash feels like a celebration of the harvest season—a reminder that the simplest produce can create the most comforting meals.
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Rice & Herb Stuffed Acorn Squash
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Roasted acorn squash halves filled with a savory blend of rice, fresh herbs, dried fruit, and nuts, then baked until golden and fragrant. A cozy, vegetarian-friendly fall dish perfect for weeknight dinners or holiday tables.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Brush cut sides of acorn squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
3. Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
4. Stir in cooked rice, vegetable broth, parsley, sage, thyme, dried cranberries, and nuts. Season with salt and pepper and cook until heated through.
5. Remove squash from oven and turn cut-side up. Spoon rice mixture into each half, dividing evenly.
6. Return to oven and bake for 10–15 minutes until tops are slightly crisp. Let cool briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350
- Sodium: 400
- Fat: 12
- Carbohydrates: 55
- Protein: 7
Key Ingredients for Rice Stuffed Acorn Squash
A great recipe starts with fresh, wholesome ingredients. This rice stuffed acorn squash is nutrient-rich, hearty, and fits beautifully into a rotation of acorn squash recipes healthy enough for any weeknight dinner yet special enough for holidays. Below is a simple ingredient breakdown, with options for healthy swaps to fit your dietary preferences.
| Ingredient | Why It’s Important | Healthy Swaps & Notes |
|---|---|---|
| 2 medium acorn squash | The sweet, slightly nutty base of the recipe; caramelizes beautifully when roasted. | Use delicata squash for a similar texture or butternut squash for a slightly sweeter version. |
| 1 cup cooked rice (wild, brown, or jasmine) | Adds a hearty, grainy texture to the stuffing, making it filling and nutritious. | Quinoa, farro, or a wild rice blend for extra protein and fiber. |
| 1 cup vegetable broth | Infuses flavor and keeps the rice filling moist. | Use chicken broth for a non-vegetarian twist. |
| ½ cup onion, finely chopped | Adds depth and natural sweetness. | Swap with shallots or leeks. |
| 2 cloves garlic, minced | Provides aromatic flavor. | Garlic powder works in a pinch. |
| ¼ cup fresh herbs (parsley, sage, thyme) | Delivers earthy, fragrant flavor that defines stuffed acorn squash with rice and herbs. | Dried herbs work if fresh aren’t available—just reduce the quantity slightly. |
| ¼ cup dried cranberries or raisins | Balances flavors with natural sweetness. | Chopped dates, apricots, or even diced apple. |
| ¼ cup chopped nuts (pecans or walnuts) | Adds crunch and richness. | Pumpkin seeds or sunflower seeds for a nut-free version. |
| Olive oil | Helps caramelize the squash and onions. | Avocado oil or ghee. |
| Salt & pepper | Essential for seasoning. | Adjust to taste. |
Pro Tip: For healthier acorn squash recipes, focus on whole grains, leafy herbs, and natural sweeteners like dried fruit instead of added sugar.
Tools & Step-by-Step Method
Cooking rice stuffed acorn squash doesn’t require fancy equipment—just a few kitchen staples you likely already own.
- Sharp chef’s knife (to safely cut through squash)
- Spoon (for scooping out seeds)
- Baking sheet (for roasting squash halves)
- Parchment paper (optional, for easier clean-up)
- Medium saucepan (to prepare rice and filling)
- Wooden spoon (for stirring)
- Mixing bowl (to combine rice, herbs, and add-ins)
- Prep the Squash
Carefully slice each acorn squash in half, cutting from stem to tip. Scoop out the seeds with a spoon and discard (or save them to roast as a garnish). - Roast the Squash
Preheat oven to 400°F (200°C). Brush the cut sides of squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a lined baking sheet. Roast for 25–30 minutes, until tender and lightly golden. - Prepare the Rice Filling
While the squash roasts, cook rice in vegetable broth for added flavor. In a saucepan, sauté onions in olive oil until translucent, then stir in garlic, herbs, dried fruit, and nuts. Mix in the cooked rice until well combined, creating a fragrant stuffing that balances savory and sweet. - Stuff & Bake Again
Turn the roasted squash halves cut-side up. Spoon the rice mixture generously into each cavity. Return to the oven and bake for an additional 10–15 minutes, allowing flavors to meld and the tops to slightly crisp. - Serve & Enjoy
Remove from oven, let cool slightly, then serve warm. Every bite of this stuffed acorn squash with rice and herbs will highlight the sweet squash flesh and hearty, herb-packed filling.
Recipe Variations for Every Taste
One of the things that makes rice stuffed acorn squash so inviting is its flexibility—you can adapt it to suit any table or diet. Whether you want a vegetarian centerpiece, a heartier protein-packed version, or a lighter spin, there’s a variation waiting for you.
- Vegetarian-Only Twist: Stick to wholesome plant-based ingredients like wild rice, chickpeas, and extra vegetables (such as carrots or spinach) for a protein-rich, fiber-packed option. The combination of hearty legumes and grains makes stuffed acorn squash with rice and herbs equally satisfying as a main dish or side.
- Non-Vegetarian Upgrade: If you prefer adding protein, stir in crumbled sausage, ground turkey, or even shredded chicken into the rice mixture. The savory richness pairs beautifully with the natural sweetness of roasted squash.
- Gluten-Free & Vegan Adjustments: This recipe is already gluten-free if you use naturally gluten-free grains like rice or quinoa. To make it vegan, simply swap olive oil for butter (if used) and ensure your broth has no animal products. Add toasted pumpkin seeds instead of cheese or nuts for an extra crunch.
These simple tweaks allow you to transform healthy stuffed acorn squash into a versatile dinner that works for different diets and occasions.
Serving & Pairing Suggestions
Once your acorn squash halves come out of the oven, brimming with fragrant rice and herbs, you’ll want side dishes that complement both the sweetness of the squash and the savory notes of the filling.
- Classic Sides: Serve with roasted Brussels sprouts, garlicky green beans, or a crisp cranberry salad to balance textures and flavors.
- Soup Pairings: A light vegetable or butternut squash soup makes the perfect cozy starter before digging into this hearty entrée.
- Festive Touch: For holiday dinners, drizzle a balsamic glaze over the top or sprinkle with pomegranate seeds for a pop of color and tangy sweetness.
Leftover Idea: Turn any extra rice filling into next-day lunches—stuff it into bell peppers, roll it into wraps, or serve it over a simple salad. This makes your healthy stuffed acorn squash dinner doubly rewarding.
FAQ
Can you make stuffed acorn squash ahead of time?
Yes! You can roast the squash halves and prepare the rice filling a day ahead. Store them separately in the refrigerator. When ready to serve, assemble, stuff the squash, and bake for 15 minutes to reheat and meld the flavors.
What rice works best in this recipe?
Wild rice and brown rice are popular choices because of their nutty flavor and chewy texture, but jasmine or basmati adds a softer, aromatic quality. Any long-grain rice works—just choose based on your preference.
How do you store leftover stuffed acorn squash?
Once cooled, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the squash tender and the rice fluffy, rather than microwaving, which can make it soggy.
Is acorn squash skin edible?
Yes, acorn squash skin is edible once roasted. It becomes tender and flavorful, though some people prefer to scoop out the flesh instead. It comes down to personal preference.
Can you freeze rice stuffed acorn squash?
Absolutely. Assemble and bake the stuffed acorn squash, then let it cool completely. Wrap tightly in foil, place in a freezer-safe container, and freeze for up to 2 months. To serve, thaw overnight in the fridge, then reheat in the oven until warmed through.
Conclusion
Rice stuffed acorn squash is more than just a recipe—it’s a way to bring warmth, wellness, and a touch of autumn comfort to your table. With its golden roasted shells filled with savory rice and fresh herbs, this dish is hearty enough for a weeknight dinner yet special enough for holiday gatherings. Whether you make it vegetarian, vegan, or with a protein-packed twist, this cozy fall favorite proves that seasonal produce can inspire the most memorable meals. Try making your own rice stuffed acorn squash, share it with family or friends, and celebrate the simple beauty of cooking with the flavors of the season.
