Name: Stuffed Acorn Squash with Wild Rice
Prep time: 15 min
Cook time: 45 min
Total time: PT-487721H51M6S
Ingredients: 2 medium acorn squash; 1 cup wild rice; 3 cups low-sodium vegetable broth; 1 medium onion, diced; 8 oz mushrooms (cremini or shiitake), diced; 2 cups baby spinach; 1 tsp dried thyme; 1 tsp dried sage; 2 tbsp olive oil; Salt and pepper, to taste; ¼ cup Parmesan cheese (optional; vegan cheese works too)

I love making this warm and nourishing stuffed acorn squash. Golden squash halves are roasted until tender, then filled with a savory mix of nutty wild rice, earthy mushrooms, and leafy spinach, all accented with thyme, sage, and a sprinkle of Parmesan. It’s a beautiful dish that tastes like autumn on a plate.

Stuffed Acorn Squash with Wild Rice

Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty yet wholesome, and it makes a stunning presentation for a cozy dinner or holiday table. The natural sweetness of the roasted squash pairs perfectly with the savory wild rice and vegetables. It’s also easy to adapt—sometimes I make it vegetarian, vegan, or add extra protein depending on the occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium acorn squash
1 cup wild rice
3 cups low-sodium vegetable broth
1 medium onion, diced
8 oz mushrooms (cremini or shiitake), diced
2 cups baby spinach
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons olive oil
Salt and pepper, to taste
¼ cup Parmesan cheese (optional; vegan cheese works too)

directions

Preheat oven to 400°F (200°C). Slice each acorn squash in half lengthwise and scoop out the seeds.
Place squash halves cut side down on a baking sheet and roast for about 25–30 minutes, until just tender.
In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer until rice is tender, about 45 minutes.
While rice cooks, heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add mushrooms and cook until browned.
Stir in spinach and cook until wilted, 2–3 minutes. Season with thyme, sage, salt, and pepper.
Once rice is cooked, fluff with a fork and mix it into the sautéed vegetable mixture.
Fill each roasted squash half generously with the wild rice filling. Sprinkle with Parmesan or vegan cheese if desired.
Return squash halves to the oven, loosely covered with foil, and bake for about 30 minutes, removing the foil in the final 10 minutes to lightly brown the tops.
Serve warm and enjoy the comforting flavors.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: about 1 hour
Calories: approximately 290 kcal per half

Variations

I sometimes add chopped nuts like pecans or walnuts for extra crunch.
For added protein, I mix in cooked lentils or shredded chicken to the filling.
A sprinkle of dried cranberries or pomegranate seeds adds a sweet-tart touch.
I swap wild rice for quinoa or farro when I want a faster cooking time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the squash with foil and warm it in the oven at 350°F until heated through. The filling can also be reheated separately on the stovetop.

FAQs

1. Can I make this ahead of time?

Yes, I roast the squash and prepare the filling separately, then assemble and bake just before serving.

2. Can I freeze stuffed acorn squash?

I can, but I prefer freezing just the filling and roasting fresh squash for the best texture.

3. Can I use other squash types?

Absolutely—delicata, butternut, or carnival squash all work well.

4. How do I make this vegan?

I use vegan cheese or skip the cheese entirely.

5. What can I serve with it?

I like pairing it with a crisp green salad or roasted Brussels sprouts for a complete meal.

Conclusion

Stuffed Acorn Squash with Wild Rice is one of my go-to cozy fall recipes. It’s flavorful, adaptable, and makes an impressive presentation without being difficult to prepare. Every bite is a perfect mix of tender squash, hearty rice, and savory vegetables—ideal for both weeknights and special occasions.