Vegetarian Stuffed Acorn Squash

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This savory Vegetarian Stuffed Acorn Squash makes a beautiful presentation for your holiday table. The chewy texture of the black rice and crunch of the almonds is a perfect contrast to the almost creamy texture of the acorn squash.

Side view close up shot of Vegetarain Stuffed Acorn Squash on a wood cutting board garnished with parmesan cheese and parsley with mini pumpkins in background.

Vegetarian Stuffed Acorn Squash is a perfect addition to the holiday table, particularly when you have a number of dietary restrictions to consider. You can easily modify the recipe to be vegan if needed, and it’s also naturally gluten-free. The savory spices, and the pop of umami from the mushrooms will have vegetarians and meat lovers alike loving this dish.

However, don’t limit this stuffed squash to the holiday table. It makes a fantastic vegetarian dinner during the week. While there are a few steps to the preparation, none of them are difficult. As long as you have cooked rice on hand, the filling easily comes together while the squash is roasting. Plus, acorn squash only takes about 20 minutes to roast, so it’s faster to prepare than than some other squashes.

Overhead close up shot of Vegetarain Stuffed Acorn Squash on a wood cutting board garnished with parmesan cheese and parsley with mini pumpkins in background.

FAQs:

What does acorn squash taste like?

Acorn squash has a milder flavor than butternut squash. It is a bit less sweet, and its flesh is more fibrous. It holds up well to roasting, and the mild flavor makes it ideal to pair with a variety of different stuffings.

Is acorn squash healthy?

Yes. It’s high in vitamin C, fiber, and potassium. In fact, one cup of acorn squash has more potassium than two bananas. (See Dr. Axe’s health article for more nutrition facts and some additional recipes for acorn squash.)

Do I have to use black rice?

No, you can use any kind of rice (or any other grain, for that matter) you prefer. I like black rice because it is healthier than other varieties of rice. It’s higher in protein, fiber, and antioxidants. Plus, it’s lower on the glycemic index.

Can I freeze Stuffed Acorn Squash?

Yes! It’s a fantastic opportunity for meal prep. It pretty much takes the same amount of time to prepare two or three acorn squash as it does to cook one. Simply allow the stuffed squash to cool, then use a freezer safe container or freezer bag to store in the freezer for 2-3 months. To reheat, simply thaw in the refrigerator overnight, then heat in a 325º F oven for 20-25 minutes.

Ingredients for Rice Stuffed Acorn Squash:

Ingredients for Vegetarian Stuffed Acorn Squash on a green cutting board.

Acorn squash: It's a little sweet, with a slightly nutty flavor. Plus, acorn squash is a great source of fiber, vitamins, and antioxidants.

Mushrooms: They add a pop of umami flavor, and are high in antioxidants and potassium.

Onion and garlic: Besides adding great flavor, they also help to promote a healthy immune system.

Apple: Adds a subtle, tart crunch to the dish.

Almonds: Provide a bit of crunchy texture.

Parmesan: Adds a salty umami flavor.

Black rice: Provides a nice contrast to the creamy texture of the butternut squash. It's also high in fiber, protein, and iron.

Seasonings: The combination of sage, thyme, and rosemary invoke fall flavors.

Lemon juice: Adds a pop of brightness at the end.

How to Prepare Vegetarian Stuffed Acorn Squash:

Preheat the oven to 425º F.
To prepare the acorn squash, place it on its side, and slice off the top about half an inch below the stem. Turn the squash, and slice off about a half an inch of the bottom. Finally, cut the squash in half between the top and bottom. Use a spoon to scrape out the seeds, and leave a clean cavity to fill. (Be careful not to push the spoon through the bottom of the squash.)
Place the squash, cavity side up, in a prepared casserole dish or on a baking sheet. (I like to use a piece of parchment paper for easy cleanup.) Brush the flesh of the squash with avocado oil, and sprinkle with salt and pepper. Roast for about 20 minutes, until the flesh is easily pierced with a fork.
While the squash is roasting, prepare the filling. Add a tablespoon of avocado oil to a skillet heated over medium heat. Add the diced apple, onion, and mushrooms. Cook about 5 minutes using a spatula to stir occasionally as the veggies and apples start to brown. Add the minced garlic and almonds, and cook about 2 more minutes.
Add the cooked rice and seasonings, and stir to combine all ingredients. Finally, add the lemon juice and parmesan cheese. Stir again to combine all ingredients, and remove the skillet from the heat.
Meanwhile, remove the squash from the oven, when it is finished cooking, but leave the oven on. Set the squash aside until the filling is finished.
Using a spoon, transfer equal amounts of the filling into each squash’s cavity. The filling will be mounded above the squash’s flesh. Top with additional cheese (if desired), return to the oven, and roast an additional 5 minutes to brown the tops of the stuffed squash.
Let rest 5 minutes before serving, and top with fresh herbs, if desired.

Acorn squash cut in half, cavity side up, with one half cleaned of seeds. — Cut squash in half and remove seeds.

Acorn squash in a white baking dish ready to be roasted. — Cut squash in half and remove seeds.

Serving Suggestions:

Serve half of one stuffed squash with a small salad for a vegetarian main dish.
Cut the squash into quarters for a delicious side dish. (Serves four as a side dish.)
Serve as a side with Air Fryer Turkey Breast or Air Fryer Cornish Game Hens.

Tablescape shot of Vegetarian Stuffed Acorn Squash on wood cutting board with mini pumpkins blurred in background.

Ingredient Substitutions and Additions:

Try adding in some greens to the stuffing mixture—think spinach, kale, collard greens, etc.
Want to include more protein in the stuffed squash? Use less rice (or omit the mushrooms), and include cooked turkey sausage in the stuffing.
Substitute cranberries (either dried or fresh) for the apples for an extra punch of color during the holidays. You could even garnish with pomegranate arils for a festive touch.
This recipe is super customizable. You can completely change the flavor profile by changing the spices, even going in a sweeter or spicer direction. While you can use any grain (quinoa, brown rice, wild rice, farro, etc.) in place of the rice, you could also considering mixing in some legumes, such as lentils or chickpeas.

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Recipe Notes:

Black rice is sometimes difficult to find in the grocery store, but you can definitely order it from Amazon.
This dish is naturally gluten-free. If you want a grain free version, try using lentils in place of the rice or a “rice” that is made from lentils and/or chickpeas.
For a vegan version, simply replace the parmesan with a vegan parmesan (or other vegan cheese), or simply omit it.
While I do eat the skin of delicata squash, I’m not a fan of the skin on acorn squash even though many people do say you can eat it. Try it yourself, and see what you think.

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More Vegetarian Holiday Side Dishes:

Gluten-free Vegetarian Stuffing

Roasted Delicata Squash

Green Bean Casserole in a white dish on top of a brown cutting board with a spoon holding a scoop.

Gluten-free Green Bean Casserole

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