Rice Stuffed Acorn Squash

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Servings: 6 Difficulty: Intermediate
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A hearty, savory autumn side dish featuring tender acorn squash filled with aromatic rice and fresh green onions.
Rice Stuffed Acorn Squash recipe image

This comforting Rice Stuffed Acorn Squash is a perfect blend of earthy sweetness and savory aroma. The acorn squash is roasted until tender, creating a natural bowl for a fluffy rice mixture infused with the sharp, fresh crunch of green onions. It’s a simple yet elegant dish that highlights seasonal produce at its best. Ideal for a cozy weeknight dinner or as a vibrant side dish for holiday gatherings, this recipe brings rustic warmth to your table. The natural sugars in the squash caramelize slightly during baking, complementing the neutral flavor of the rice. ItâÂÂs a wholesome, vegetarian-friendly option that feels indulgent without being heavy.

Rice Stuffed Acorn Squash recipe image
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Rice Stuffed Acorn Squash

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 50.0

Description

This comforting Rice Stuffed Acorn Squash is a perfect blend of earthy sweetness and savory aroma. The acorn squash is roasted until tender, creating a natural bowl for a fluffy rice mixture infused with the sharp, fresh crunch of green onions. It&# 226;ÂÂs a simple yet elegant dish that highlights seasonal produce at its best. Ideal for a cozy weeknight dinner or as a vibrant side dish for holiday gatherings, this recipe brings rustic warmth to your table. The natural sugars in the squash caramelize slightly during baking, complementing the neutral flavor of the rice. ItâÂÂs a wholesome, vegetarian-friendly option that feels indulgent without being heavy.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Cut the acorn squash in half from stem to base and scoop out the seeds and stringy pulp.
  3. Place squash halves cut-side up in a baking dish and pour about 1/4 inch of water into the dish.
  4. Cover with foil and roast for 30 minutes, then remove foil and roast for another 15-20 minutes until tender when pierced with a fork.
  5. While squash roasts, prepare the rice according to package instructions or until tender.
  6. Finely chop the white parts of the green onions.
  7. Mix the cooked rice with the chopped green onions and season with salt and pepper to taste.
  8. Stuff the roasted squash halves generously with the rice mixture.
  9. Return to the oven uncovered for 5-10 minutes to heat through and allow flavors to meld.
  10. Serve warm directly from the baking dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 50.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 12.2g5%
Dietary Fiber 2.9g12%
Sugars 3.1g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier filling, consider adding sautéed mushrooms, dried cranberries, or toasted nuts to the rice mixture.

If you don't have time to roast the squash fully before stuffing, you can par-roast them for 20 minutes, stuff, and then finish roasting covered for another 30-40 minutes.

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Use brown rice or wild rice for added texture and nutrition, but adjust cooking times accordingly as they take longer to cook than white rice.

Keywords: acorn squash, stuffed squash, rice stuffing, vegetarian side, fall recipe, autumn dinner, green onion, roasted squash, easy vegetarian, healthy dinner, seasonal vegetable, comfort food, plant-based, holiday side dish, winter squash, simple recipe, oven baked, gluten-free, whole grain
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