Oh, when those first cool breezes hit, you know it’s time to pull out the sturdy fall veggies, and nothing says cozy quite like acorn squash! Seriously, forget complicated roasting times or fancy drizzles. I’m going to show you my absolute favorite, can’t-fail way to make Rice Stuffed Acorn Squash. This isn’t some fussy holiday side dish; it’s the easiest main course you’ll make all season.
I love this recipe because it feels hearty and warming, but it comes together faster than you think. The magic is in that simple, savory-sweet stuffing that melts right into the tender baked squash. Every time I pull a tray of these golden shells out of the oven, the smell just transports me back to childhood kitchens. If you’ve been hesitant about tackling winter squash, this Rice Stuffed Acorn Squash recipe is your perfect, delicious starting point. Trust me on this one!
Why This Rice Stuffed Acorn Squash Recipe Works So Well
There’s nothing worse than serving up a beautiful squash only to have the fork meet resistance! That won’t happen here, I promise. This recipe cuts all the fuss and focuses purely on that lovely autumn experience. It uses a little trick I learned years ago to guarantee a fantastic final product every single time.
- It’s ridiculously easy! Minimal chopping, maximum flavor payoff.
- You get that perfect texture contrast: soft squash hugging a hearty, slightly chewy stuffing.
- It looks stunning on the table but requires almost no fuss. Now that’s what I call a weeknight win!
If you love easy side dishes that pack a punch, you should definitely check out my tips for making irresistible sweet potato fries too!
Perfectly Tender Squash Prep
We bake the squash in two parts. First, we roast those halves plain until they are just fork-tender. This ensures that by the time the stuffing is hot, the shell isn’t still hard in the middle. It’s a foolproof method, honestly.
Flavorful Brown Rice Stuffing for Rice Stuffed Acorn Squash
The filling really shines because we use simple aromatics—onion and garlic—plus dried thyme for that earthy note. Adding dried cranberries gives a necessary little pop of sweetness that balances everything out perfectly. This savory-sweet combination is why everyone loves my Rice Stuffed Acorn Squash.
Ingredients for the Best Rice Stuffed Acorn Squash
For this recipe, I always want everything prepped and ready to go before the squash even hits the oven, because once that filling starts cooking, things move fast! I’ve listed exactly what you need down below. Don’t skip the pecans; they add the perfect crunch against that soft rice.
If you’re ever making simple syrups for drinks, check out my guide on making simple syrup—it’s the same idea of getting your component ingredients ready first!
Here is what you need for four gorgeous servings:
- 2 medium acorn squash (make sure they look nice and heavy!)
- 1 tablespoon olive oil, plus a little extra for rubbing the squash
- 1 small onion, which needs to be finely chopped
- 2 cloves garlic, minced up super fine
- 1 cup cooked brown rice (I usually use leftovers!)
- 1/2 cup vegetable broth
- 1/4 cup chopped dried cranberries (sweetness alert!)
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Step-by-Step Instructions for Rice Stuffed Acorn Squash
Okay, time to get down to business! This process is broken into three easy stages. The goal is to have perfectly cooked squash shells waiting for that amazing, warm filling. If you’re prepping this while making other things for dinner, maybe check out an easy recipe like these croissant breakfast sandwiches to keep your hands busy!
Preparing and Baking the Acorn Squash Halves
First things first: get that oven roaring! Step one is to preheat to 400 degrees Fahrenheit. Now, take your acorn squash, slice them in half lengthwise, and use a spoon—I use a sturdy metal one—to scoop out all those stringy bits and seeds. Don’t leave any! Rub the cut sides with a little olive oil and set them cut-side down on a baking sheet. You’ll bake these for about 30 to 40 minutes. You’ll know they’re done when you can easily pierce the thick flesh with a fork. It should feel tender, not mushy!
Cooking the Savory Rice Stuffed Acorn Squash Filling
While your squash is tenderizing in the oven, we make the stuffing! Grab a skillet and heat up the rest of your olive oil over medium heat. Toss in your chopped onion and let it soften up—usually about five minutes. You want it translucent, not browned. Then, drop in that minced garlic and cook for just sixty seconds until you can really smell it perfuming your kitchen. Now, stir in your cooked brown rice, the vegetable broth, those chewy dried cranberries, pecans, and the thyme. This combination makes the absolute best Rice Stuffed Acorn Squash filling. Keep stirring until all that lovely broth soaks up into the rice mixture, which usually takes about five minutes. Give it a good taste test here and adjust the salt and pepper. You want it perfectly seasoned!
Final Assembly and Second Bake for Rice Stuffed Acorn Squash
Once that squash is fork-tender and the rice is done, it’s time to marry the two components. Carefully take the squash out of the oven and flip those babies over so they are cut-side up. Take generous spoonfuls of your rice mixture and pack it right into the cavity of each Rice Stuffed Acorn Squash half. Don’t be shy! Pop them back into the oven for just ten more minutes. This second bake is just to make sure the stuffing gets piping hot all the way through. That’s it—done!
Tips for the Perfect Rice Stuffed Acorn Squash
Honestly, this recipe is so resilient, but if you want to take it from great to truly unforgettable, I have a couple of tiny tweaks that really make a difference. Think of these as suggestions from me to you—little ways to customize your favorite winter dish!
If you’ve already mastered this dish, try checking out my recipe for homemade croutons or maybe some other ways to use up those pantry odds and ends!
Rice Substitutions for Your Rice Stuffed Acorn Squash
The brown rice is classic, but if you want something a little heartier or nuttier, go right ahead and swap it out for wild rice. It gives the stuffing a completely different texture, which is fun!
Boosting the Flavor in Your Rice Stuffed Acorn Squash
You’ll notice we use vegetable broth in the recipe to keep things vegetarian, and that works great! But if you’re serving this as a side dish to chicken or pork, using chicken broth instead really adds depth and richness to the rice. It’s a simple switch that makes a big difference.
Serving Suggestions for Rice Stuffed Acorn Squash
Since this Rice Stuffed Acorn Squash is vegetarian, it’s wonderfully hearty all on its own, but I always like to pair it with something bright and crisp to cut through the richness. If you’re serving a crowd, a light, fresh side salad goes perfectly! I highly recommend something tangy, like a simple green salad tossed with a lemon vinaigrette.
If you want to bulk up the meal for someone who needs more protein, these stuffed squash halves sit beautifully next to grilled halloumi or perhaps some baked chickpeas seasoned with smoked paprika. For an extra bit of freshness, try making this refreshing cucumber feta salad on the side—it’s the perfect textural counterpoint!
Storage and Reheating Rice Stuffed Acorn Squash
I never expect leftovers of this dish, but when I get them, I’m always happy! Store any extra Rice Stuffed Acorn Squash in an airtight container in the fridge. It usually lasts beautifully for three or four days. Honestly, the filling stays really moist.
To bring it back to life, I skip the microwave because it can make the squash a little watery. Instead, pop the whole half onto a baking sheet, maybe cover it loosely with foil, and reheat it in a 350 degree oven for about 15 minutes. That gentle heat warms everything through without stealing all the lovely texture we worked so hard to build!
Frequently Asked Questions About Rice Stuffed Acorn Squash
I get so many questions about this dish because people aren’t sure if they can simplify the timing or change things up. Don’t worry, this recipe is super forgiving! If you are thinking about making some homemade sauce to go with it later, I’ve got a great reference for homemade tomato sauce recipes too!
Can I make the Rice Stuffed Acorn Squash ahead of time?
You absolutely can! Roast the squash shells separately and make the rice filling completely ahead of time. Just store them separately in the fridge. Assemble everything before you need to serve, and then proceed with the final 10-minute bake. Easy peasy!
What temperature should the oven be for the final bake of the Rice Stuffed Acorn Squash?
We always preheat the oven to 400 degrees Fahrenheit for the initial bake. For that final step, when you add the ready stuffing into the shells, you just pop the baked squash back in for 10 minutes to get it all heated through perfectly.
Is this baked squash recipe suitable for vegans?
Yep, it sure is! Because we use olive oil and vegetable broth, this recipe is naturally vegetarian, and since there’s no dairy or egg in the filling, it’s totally vegan as written. It’s naturally a wonderful option for everyone at the table!
Estimated Nutritional Information for Rice Stuffed Acorn Squash
I always calculate this stuff just to keep myself in check, though sometimes I think eating two halves counts as cheating! Keep in mind these numbers are just estimates based on what I tossed in the pot for one serving, which we define as one-half of the finished squash. It’s a satisfying main dish that feels much richer than it actually is!
- Calories: Around 350 per serving
- Total Fat: About 12 grams
- Carbohydrates: Roughly 55 grams, thanks to that brown rice
- Protein: A solid 10 grams
This leaves us with a really balanced meal, packed with fiber from the squash and rice!
Share Your Experience Making This Rice Stuffed Acorn Squash
Seriously, I want to hear all about it! Making a new family favorite is such a special moment, and I always love knowing when a recipe of mine has made it onto your dinner table.
Did you stick exactly to the recipe, or did you throw in some chopped celery or maybe some dried sage? Tell me everything!
Go ahead and rate this Rice Stuffed Acorn Squash recipe below using those little stars—it helps other cooks know what to expect. And please, leave a comment telling me how it went!
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Rice Stuffed Acorn Squash
- Total Time: 65 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for acorn squash halves filled with seasoned rice.
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1/2 cup vegetable broth
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds and stringy parts.
- Rub the cut surfaces of the squash with a little olive oil and place them cut-side down on a baking sheet.
- Bake for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
- While the squash bakes, heat the remaining olive oil in a skillet over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Stir in the cooked rice, vegetable broth, dried cranberries, pecans, and thyme.
- Cook until the liquid is absorbed, about 5 minutes. Season with salt and pepper.
- Remove the squash from the oven and turn the halves cut-side up.
- Spoon the rice mixture evenly into the cavities of the baked squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
Notes
- You can substitute wild rice for brown rice if desired.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 0
Keywords: rice stuffed acorn squash, baked squash, vegetarian main dish, brown rice stuffing