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Stuffed Acorn Squash With Wild Rice Stuffing

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 30 mins.
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free, Thanksgiving, Christmas
  • Diet: Vegan


Tender roasted squash filled with a sweet and savory wild rice stuffing, this Stuffed Acorn Squash is a delicious main dish full of Fall flavors. It’s healthy, oil-free, gluten-free, and easy to make.




  1. Preheat your oven to 425˚F and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half either lengthwise or crossways, thinly slice the bottom of each half so the squash will stand up, and scoop out the seeds. You can use a spoon, an ice cream scoop, or a tablespoon measuring spoon.
  3. Rub or brush the inside of the squash with a bit of the maple syrup. This helps the squash to brown up nicely since we’re not using oil and it also adds a little more sweetness to the squash.
  4. Place the squash on the baking sheet cut-side up, and roast for 25-30 minutes until the squash is tender and the skin is easily pierced with a knife. (NOTE: If the wild rice stuffing is not already pre-made, make it while the acorn squash is roasting)
  5. Remove the squash from the oven and place hearty scoops of the Vegan Wild Rice Stuffing into each roasted acorn squash, place back in the oven, and roast for 10 minutes. (If you are making the stuffing at the same time you do not need to place the squash back in the oven.)
  6. Serve and enjoy!


Cooking time for this recipe does not include the Vegan Wild Rice Stuffing. The recipe is based on the assumption it is made ahead of time. However, the cooking times are very similar if you make the wild rice stuffing as you roast the acorn squash.

Save the seeds: You can roast acorn squash seeds just like you would pumpkin seeds. So, save them to use as salad toppings or even garnishing this recipe.

Wild Rice Stuffing: Make the stuffing fit the season by adding some dried cranberries or roasted maple pecans for extra flavor and texture.

Make-Ahead: I like to cook the wild rice stuffing at least a day in advance. It’s one less step when you’re preparing this recipe.

Substitutions: If you don’t have acorn squash, use a small pumpkin or butternut squash and follow the same roasting directions.


  • Serving Size:
  • Calories: 336
  • Sugar: 16.2 g
  • Sodium: 447.6 mg
  • Fat: 1.2 g
  • Carbohydrates: 76.3 g
  • Fiber: 9.6 g
  • Protein: 11.2 g
  • Cholesterol: 0 mg