Brown Rice Veggie Stuffed Acorn Squash Recipe

This fall-inspired recipe elevates simple acorn squash into a hearty and delicious main course or Thanksgiving side dish. Customize it with your favorite veggies! Tender acorn squash halves are filled with a savory mix of brown rice, cranberries, pecans, and herbs, then topped with melty mozzarella. A perfect blend of sweet and savory flavors!

Prep Time 20 mins

Cook Time 75 mins

Calories 360.5 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Brown Rice Veggie Stuffed Acorn Squash

2 medium acorn squash
Salt to taste (about 1/2 teaspoon total)
1/2 teaspoon nutmeg
1 tablespoon olive oil
1/2 cup chopped onion
Garlic Cloves
1/2 cup chopped celery
Carrot
Dried Cranberries
1 teaspoon fresh sage
1/2 teaspoon fresh thyme
1/2 cup chopped pecans
Long Grain Brown Rice
Lowfat Mozzarella Cheese
Fresh Parsley

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How to Make Brown Rice Veggie Stuffed Acorn Squash

Preheat oven to 350°F (175°C).
Cut each acorn squash in half crosswise. Scoop out and discard seeds and strings.
If necessary, trim the bottom of each squash half to create a flat base for even cooking. Place cut-side up on a rimmed baking sheet.
Sprinkle each squash half with 1/4 teaspoon salt and 1/2 teaspoon nutmeg.
Cover with foil and bake for 45-50 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is baking, prepare the filling. In a large skillet sprayed with nonstick cooking spray, heat 1 tablespoon of olive oil over medium-high heat.
Add 1/2 cup chopped onion and 2 cloves minced garlic (if using) and 1/2 cup chopped celery. Cook for 2 minutes.
Add 1 cup chopped carrots. Cover and cook for 3 minutes.
Stir in 1/2 cup dried cranberries, 1 teaspoon fresh sage, 1/2 teaspoon fresh thyme, 1/2 cup chopped pecans, and 1/2 teaspoon salt.
Add 2 cups cooked brown rice and mix well to combine.
Remove the skillet from the heat.
Fill the center of each baked acorn squash half with the rice mixture.
Return the squash to the oven, covered with foil, for 15 minutes.
Remove the foil, top each squash half with 1/2 cup shredded mozzarella cheese.
Bake uncovered for 5 more minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

11g

Fat

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Brown Rice Veggie Stuffed Acorn Squash?

Brown Rice Veggie Stuffed Acorn Squash takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Brown Rice Veggie Stuffed Acorn Squash?

Brown Rice Veggie Stuffed Acorn Squash has approximately 360.5 calories per serving, with about 12 g protein, 18 g carbohydrates and 22 g fat.

What ingredients do I need for Brown Rice Veggie Stuffed Acorn Squash?

The key ingredients for Brown Rice Veggie Stuffed Acorn Squash are Acorn Squash, Salt, Nutmeg, Olive Oil, Onion, Garlic Cloves. See the full list with measurements above.