Stuffed Acorn Squash

Prep 15 mins
Cook 25 mins
Total 40 mins

Stuffed Acorn Squash (recipe via

Stuffed Acorn Squash (recipe via

With Fall being everywhere lately, I have been craving the comfort foods of Thanksgiving. But with it being over a month away, I needed to figure out a way to have those flavors now without making a full Thanksgiving dinner in October. Not that I am against Thanksgiving in October…but Jorge might look at me like I’m a little crazy if I sit down with a whole Turkey for just the two of us.

After thinking about it for a little while, I decided that I would make something that I can’t make on Thanksgiving…Acorn Squash. My Dad is a traditionalist, and while he finally handed over the reigns of the turkey a few years ago — I know he wouldn’t be down with Stuffed Acorn Squash on the table.  ๐Ÿ˜‰

I used RiceSelect’s Royal Blendยฎ with Brown, Red & Wild Rice as the stuffing base. I like the many different nutty textures the mixture of rice give the stuffing. I love the line of Royal Blend  products because they add flavors from around the world into my everyday rice dishes…and turn dinner into a destination. Heck, it’s even in their slogan: “Bringing Worlds of Flavor to your Table”!

Stuffed Acorn Squash (recipe via

While each of the Royal Blend flavors is nutritious and delicious on its own, they can be easily moved to the center of the plate with the addition of chicken, beef, pork, seafood or seasonal fresh vegetables. It doesn’t hurt that they are easy to prepare, all-natural, colorful and great tasting.

I liked using the Royal Blend Brown, Red & Wild Rice because it is an all-natural blend of four rices: Texmatiยฎ White, pre-cooked brown, wild and red rice. It only takes 15 minutes to cook and is a perfect base for stuffings or salads. To purchase, use the RiceSelect store locator or buy online at, as product availability may be limited.


Yield: 2 servings

Stuffed Acorn Squash

Stuffed Acorn Squash on a white plate with a fork.

Stuffed Acorn Squash is full of rice, cranberries, pecans, and more. You can enjoy this vegetarian recipe as a healthy dinner, lunch, or side dish!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 acorn squash, halved lengthwise and seeds removed
  • 1 tablespoon melted butter
  • salt & pepper, to taste
  • 1/2 tablespoon butter
  • 1 large shallot, diced
  • 1 cup Rice Select Royal Blend, cooked according to package directions
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 tablespoons chopped parsley
  • salt & pepper, to taste


  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
  3. In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.
  4. Divide the rice filling among the roasted squash halves and serve immediately.


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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 405Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 374mgCarbohydrates: 60gFiber: 8gSugar: 17gProtein: 5g

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390 Responses
  1. Kimberly

    This was really good, and healthy! I added a bit of ground turkey to it and made it my main meal. Next time I’ll add a few more cranberries because I loved the pops of sweetness. I will also eliminate the parsley. Thank you for sharing the recipe! I will definitely be making it again!

  2. jodi goins

    this looks so yummy!! i really want to start trying more healthy yummy foods! got to find something that the hubby will enjoy also!

  3. Nicole Weite

    I’ve never tried acorn squash before. I imagine with the sweet cranberries, butternut squash or sweet potatoes would taste great.

  4. Cynthia Sizemore

    To be honest I am not a fan of squash so I would not make this recipe but I love rice. I can find lots of different ways to serve it.

  5. Sonya Morris

    Truth…I don’t usually make squash! I would use the acorn squash because you did and it looks so delicious! Why mess up a good thing??

  6. crystal smith

    Our favorite variety of squash is one called “sweet mama” that we grow in our garden every year- I’d love to try this recipe with that ๐Ÿ™‚

  7. Danielle

    I’ve never had acorn squash and it’s getting so much love in the comments that I’d have to stick with the recipe as written!

  8. Jill Myrick

    I would use a young butternut squash to add just ta hint of autumn color and a touch of sweetness.


  9. Ellie W

    I’ve never tried acorn squash before but it sounds great. I love butternut squash so I might use that.
    Thanks for the giveaway!
    eswright18 at gmail dot com

  10. geekbearinggifts

    Pumpkin is a squash, isn’t it? I think this would be a great centerpiece main dish for fall if I doubled or tripled it and added some browned ground sausage or vegetarian crumbles and put it in a medium-size “pie” pumpkin.

  11. mickeyfan

    The best one to use would be Delicata, but as we didn’t grow that this year, guess I’d have to go with the butternut we do have.

  12. Jaque R.

    I think I would try this with butternut squash, but I have no doubt it would be tasty regardless of the type of squash used. ๐Ÿ™‚ Thank you.

  13. Peter G

    Roasted chestnuts are always wanted and taste so good. Used to have roasted nut vendors on the sidewalks where I lived years ago.

  14. Danielle F.

    I am no squash expert and the acorn squash looks like the perfect fit but with a little bit of research, I think I’d pick the Kabocha. ๐Ÿ™‚

  15. Wild Orchid

    I would also love to try it with Acorn squash! I have never had it!!
    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  16. Pam

    Looks perfect with the Acorn squash but I think Butternut squash would be nice too. Both would make a delicious and festive addition to the harvest table ๐Ÿ™‚

  17. Chelsea

    Acorn is an excellent choice, I would also try a Hubbard squash. It’s slightly larger so it would be big enough to split between several people. It also has that deep, dark rind that really adds to the overall appeal of the dish!

  18. Mahdi M

    I would use spaghetti squash! My favorite squash is zucchini, but I suppose that wouldn’t work here…unless you spooned the mixture onto the slices and put cheese on it and broiled it…oh my.

  19. LeAnne

    I would use acorn squash as well. i really love all winter squash, but think acorn squash works best for something like this. Yum!!

  20. Mary-Clay @ Cooking with the King

    I LOVE acorn squash! It’s perfect for stuffing because of its cute little acorn shape. Rock on!

  21. Georgia @ The Comfort of Cooking

    I love that you used acorn squash for this hearty, comforting meal, but I might try it with spaghetti squash! Great giveaway, thanks for sharing!

  22. Becky

    The acorn squash has the perfect shape for a recipe like this, but I’m such a fan of butternut squash, that I’d give that a try too!

  23. Deb

    I’m smitten with Delicata squash; it is so tender and the outer rind can be eaten. This scrumptious rice stuffing would be delectable in late season zucchini as well.

  24. Heliana O.

    Definitely will make this as you have written with acorn squash. The second time maybe with butternut squash. The only other squash I can think of right now is a hubbard – which would be good with cubes of it mixed in with the rice stuffing instead of a ‘stuffed’ squash. Can’t wait to try this!

  25. Candice L

    It would be so hard for me to deviate away from acorn squash. It’s my absolute favorite! But butternut is also so delicious…So twice the squash, twice the fun!!

  26. Elena Vo

    I’d love to try out acorn squash. I don’t see it often in the local stores and therefore don’t buy it often. I wonder what this dish will taste like.

  27. Kelsey

    I think acorn squash is the perfect choice for this dish, but I wonder what would happen if it was baked, casserole style, with some spaghetti squash. Hmmm…

  28. Kathy Schroeder

    I love acorn squash, this recipe is amazing. I also think cushaw squash would be a good alternative.Either way, it would be yummy.

  29. Heather

    A couple years ago I fell in love with the little round eight ball squash — cut a bit off the bottom so it stands upright, carve out the inside and stuff! Great for appetizers or small sides.

  30. Sherri

    Awesome recipe, I would use either butternut or acorn, both of which I have growing in my garden, I think you could even use zucchini. I like how easy you made this.

  31. Brit

    Acorn squash reminds me of my childhood–my mom made it at least once a week during the fall/winter! I’d have to use acorn for this recipe.

  32. Cherylynn

    Jessica, I’ve never prepped acorn squash. Any extra prep pics to help me try your recipe? I love Thanksgiving comfort foods so much, that last week we had a Turkey dinner with all the fixins’. So excited to add this!

  33. Kelly D

    I would try a spaghetti squash with this recipe. I’ve never tried baking squash with much besides butter and honey, so this sounds great.

  34. Marjory Betchkal

    I would make it this way and also with butternut squash. I love squash no matter how it’s prepared. Thanks for the new idea.

  35. Keiko

    I love acorn squash, but I’d want to try this recipe with butternut squash or even spaghetti squash for a different texture. This recipe looks tasty! ๐Ÿ™‚

  36. Abby

    I love acorn and butternut squash best! But I bet you could combine all these ingredients with some cooked spaghetti squash too and it’d be delish.

  37. Sandy

    All the squash in my garden are so small that I would need to use several, so it would be a variety based on what is ready to pick.

  38. Susan Broughton

    I’m not much for squash, I guess maybe because I never ate it growing up. But I would probably try the acorn squash simple because I have heard of it more.

  39. MJ

    Butternut squash is literally all I’ve ever really known. I’ve tried Calabaza before. However, my grandmother use to grow butternut. Thanks for introducing me to something new! mmm…acorn!

  40. Robyn

    It’s Canadian Thanksgiving this weekend!!! You should celebrate with us! There you go – perfect excuse for Thanksgiving in October!

  41. Barbara Bradford

    I think with the textures of the rice, your acorn squash would be a good choice, though hubby loves butternut squash. So that is probably what I will use for your recipe…

  42. Judy

    I will use acorn squash the first time I make it, but I may try Butternut also for Thanksgiving. Think it would present well on the Thanksgiving Table.

  43. Kathryn Scharmann

    Love the acorn squash for the holidays! Another idea would be to use yellow squash, cut the tops off, scoop out the seeds and stuff with rice filling. We make this recipe with rice, ground beef and pine nuts…really good!

  44. Karen - Cinnamon Freud

    I’ve never had acorn squash before, but I’d like to try it. I could also see making the recipe in a twice baked sweet potato form. Yum.

    1. Mary

      My husband and I love acorn squash, but my kids, not so much. I was wondering what to put with it so they would eat it. Sweet potato was a great suggestion. Thanks.

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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