Stuffed Acorn Squash with Wild Rice

Thanksgiving is just around the corner and this dish is sure to please everyone at your table, especially those who prefer to pass on the turkey. In this recipe, seasonal acorn squash is roasted to perfection and stuffed with a savory mix of wild rice, caramelized onions and mushrooms. This dish is loaded with nutrients and packed with flavor —  you won’t even miss the meat!

Stuffed Acorn Squash
Photo by Renee Blair

Serves 4

Prep time: 15 minutes
Cook time: 45 minutes to 1 hour



For the squash
2 acorn squashes
2 tablespoons olive oil
Sea salt and pepper

For the stuffing
1 cup wild rice or another grain of your choice
1 onion
2 tablespoons olive oil
½ teaspoon dried thyme
10-12 crimini or button mushrooms
2 cloves garlic
¼ cup chopped fresh parsley
Goat cheese, for topping


  1. Preheat oven to 350° F. Cut squashes in half lengthwise and scoop out and discard the seeds. Lightly coat the squash flesh with olive oil and sprinkle with salt and pepper. Put squashes on a baking sheet cut-side up and bake 45 minutes or until flesh is fork tender. Remove from oven.
  2. While the squash is baking, cook the rice or other grain as directed on the package. Set aside.
  3. Thinly slice the onion and sauté in a large frying pan with two tablespoons of olive oil over medium heat. Add a pinch of salt and dried thyme and stir occasionally until they soften and begin to brown, about 15 minutes.
  4. While the onions cook, slice the mushrooms. Add them to the pan with the onions. Chop the garlic and add it to the pan. Let cook another 10-15 minutes, or until the mushrooms shrink down and release their liquid.
  5. Add the cooked rice to the pan along with the fresh parsley. Add more salt and pepper and stir to combine.
  6. Stuff each squash half with the rice and mushroom mixture and top with goat cheese. Serve as is or reheat in the oven for 10 minutes to lightly melt the goat cheese.

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