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Two roasted acorn squash halves filled with a colorful rice, carrot, and cranberry mixture on a baking sheet.
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Stuffed Acorn Squash with Rice and Vegetables

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 2 servings
Calories: 420kcal

Ingredients

  • 2 medium acorn squashes, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked long-grain brown rice
  • 1/2 cup yellow onion, diced
  • 1/2 cup celery , diced
  • 1/2 cup carrots , diced
  • 2 cloves garlic , minced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1 teaspoon dried thyme
  • 1/2 cup vegetable broth

Instructions

  • Preheat oven to 400°F (200°C).
  • Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper.
  • Place squash cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender.
  • While squash roasts, heat the remaining olive oil in a skillet over medium heat.
  • Sauté onion, celery, and carrots for 5-7 minutes until softened.
  • Add garlic and thyme, cooking for 1 minute until fragrant.
  • Stir in the cooked rice, cranberries, pecans, and vegetable broth.
  • Simmer the mixture for 3-5 minutes until the broth is absorbed.
  • Flip the roasted squash halves and fill the cavities with the rice mixture.
  • Return to the oven for 10 minutes to heat through and lightly brown the tops.