Reader-Favorite Stuffed Acorn Squash Recipe
This Stuffed Acorn Squash recipe is a delightful combination of roasted acorn squash filled with a savory mixture of wild rice, vegetables, feta cheese, and dried cranberries, creating a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash
- 3 acorn squash
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Stuffing
- 1 Tbsp olive oil
- 1 cup diced carrot
- ½ cup diced celery
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup crumbled feta cheese
- ¼ cup dried cranberries
- ½ granny smith apple, diced
- 1 Tbsp fresh rosemary
- 1 tsp fresh sage
- ½ tsp salt
- ½ tsp pepper
Instructions
- Roast: Preheat oven to 400°F (204°C). Cut squash in half, scoop out seeds, brush with oil, season with salt and pepper, and bake cut side up for 45-60 minutes.
- Veggies: Sauté carrot, celery, onion, and garlic until fragrant.
- Rice: Cook rice with broth until tender, then stir in feta, cranberries, apple, herbs, salt, and pepper.
- Assemble: Scoop flesh from squash, mix with rice mixture, and stuff back into squash halves.
- Bake: Bake stuffed squash for 15 minutes until warmed through.
Notes
- Leftovers can be refrigerated for up to 3 days.
- Reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 5.5 g
- Sodium: 853 mg
- Fat: 13.4 g
- Saturated Fat: 5 g
- Carbohydrates: 50.6 g
- Fiber: 6.6 g
- Protein: 11.3 g
- Cholesterol: 22 mg
