Wild Rice Stuffed Acorn Squash

This wild rice stuffed acorn squash is easy, healthy, and perfect for fall. Enjoy this seasonal recipe on its own or with a side salad for a delicious vegan dinner.

Kirsten Nunez, MS

By Kirsten Nunez, MS

1 Rating

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Baked acorn squash, filled with wild rice, walnuts, apples, and dried cranberries.
Photo: Kirsten Nunez

If you’re looking for a delicious way to welcome the autumn season, try making this vegan wild rice stuffed acorn squash. It’s a simple, easy recipe that’s packed with fall flavor.

It’s all thanks to the tasty combo of wild rice, kale, apples, crunchy walnuts, and dried cranberries. The stuffing also includes tempeh, which offers plant-based protein.

However, you’re welcome to customize the wild rice stuffing depending on your taste buds. Since acorn squash is sweet and nutty, it goes well with ingredients with similar flavor profiles. Think caramelized onions, dried apricots, and even a dash of cinnamon.

For a mouthwatering meal, enjoy this stuffed squash with a side of roasted Brussels sprouts or creamy vegan scalloped potatoes.

Key Ingredients

Ingredients for wild rice stuffed acorn squash: Acorn squash, wild rice, onion, tempeh, baby kale, walnuts, cranberries, salt, pepper, and fresh herbs.
Photo: Kirsten Nunez
  • Acorn squash. In the grocery store, acorn squash is often sold next to other winter squashes, like butternut squash and spaghetti squash. It’s also known as pepper squash.
  • Tempeh. Crumbled tempeh offers plant-based protein to this recipe.
  • Wild rice. The nutty flavor of wild rice pairs beautifully with roasted acorn squash.
  • Herbs. For this autumn recipe, go for fresh herbs like rosemary, sage, and thyme.

How to Make Wild Rice Stuffed Acorn Squash

If you’re unsure how to cut acorn squash in half, rest assured — it’s easy if you use the right technique.

One method is to trim the top of the squash to create a flat surface. This way, you can place the squash on your cutting board (bottom side facing up) and slice straight through, lengthwise. Alternatively, you can trim the bottom to create a flat surface, then cut it lengthwise from there. In either case, it’s important to use a sharp knife. This will ensure you can seamlessly cut the squash.

Once you’ve cut the acorn squash in half, scoop out the stringy flesh and seeds, and follow these instructions for making wild rice stuffed acorn squash.

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Coat the fleshy sides of each squash half with olive oil. Sprinkle salt and pepper, then place the squash on the baking sheet, cut side down.

Halved acorn squash on a baking sheet.
Photo: Kirsten Nunez

2. Bake for 40 minutes, or until the flesh is soft, caramelized, and slightly charred.

Roasted acorn squash on a baking sheet.
Photo: Kirsten Nunez

3. While the squash is roasting, prepare the wild rice stuffing. Warm oil in a large skillet, then add diced onions and crumbled tempeh. Sauté for 5 to 7 minutes, or until the onion is tender and translucent. Add minced garlic and cook for another 30 seconds.

Tempeh, onions, and garlic in a pan.
Photo: Kirsten Nunez

4. Add diced apples and kale. Sauté for about 5 minutes, or until the kale is wilted.

Adding kale and apples to tempeh mixture and sautéing until kale is slightly wilted.
Photo: Kirsten Nunez

5. Mix in the cooked wild rice, dried cranberries, walnuts, and fresh herbs. Sauté for about 1 minute, then taste and add more herbs or salt as needed.

Wild rice with apples, tempeh, kale, cranberries, and walnuts in a pan.
Photo: Kirsten Nunez

6. Fill the roasted acorn squash with wild rice stuffing. You might have some leftover, depending on the size of your acorn squash.

Top with more fresh herbs and dig in!

Baked acorn squash, filled with wild rice stuffing on a plate.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Switch up the leafy greens. Instead of kale, try using spinach or arugula. You can even use a combination of leafy greens.
  • Use different nuts. Pecans, pistachios, and almonds also work well in this recipe. If you are allergic to nuts, feel free to skip them completely.
  • Try other meat alternatives. If you don’t like tempeh, or if you can’t eat soy, try using another meaty ingredient like mushrooms, chickpeas, or seitan. Another option is diced vegan sausage.
  • Scoop out some of the squash. If you want to add more stuffing to each squash, scoop out some of the flesh first.
Wild rice stuffed acorn squash, topped with fresh rosemary and sage.
Photo: Kirsten Nunez

Can You Eat the Skin of an Acorn Squash?

The skin of acorn squash is edible. Plus, once roasted, it becomes very soft and easy to eat. But if you’d rather not eat the skin, you can simply scoop out the flesh while enjoying the filling.

How to Store Leftovers

To store leftovers, keep the stuffed squash in an airtight container in the refrigerator for 3 to 4 days. To reheat, place the squash on a baking sheet, cover it with foil, and bake at 350°F for about 10 to 15 minutes, or until it’s warmed through.

Serving Suggestions

Wild rice stuffed acorn squash

Wild Rice Stuffed Acorn Squash

This wild rice stuffed acorn squash is easy, healthy, and perfect for fall. Enjoy this seasonal recipe on its own or with a side salad for a delicious vegan dinner.
Click stars below to rate, or leave a full review in the comments
1 Rating
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Course: Dinner
Cuisine: American
Diet: Vegan
Keyword: stuffed acorn squash, stuffed squash recipe, vegan stuffed squash recipe, wild rice stuffed acorn squash
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 452kcal
Author: Kirsten Nunez, MS

Ingredients

  • 2 acorn squash halved and deseeded
  • 2 tablespoons olive oil or vegan butter
  • 1 onion small, diced
  • 4 ounces tempeh crumbled or roughly chopped
  • 2 garlic cloves minced
  • 1 apple diced
  • 2 cups kale baby kale is preferred, roughly chopped
  • 1 cup wild rice cooked
  • 2 tablespoons dried cranberries
  • 2 tablespoons walnuts chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon fresh sage roughly chopped
  • 1 teaspoon fresh thyme roughly chopped
  • 1 teaspoon fresh rosemary roughly chopped

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Coat the fleshy sides of each squash half with olive oil. Sprinkle salt and pepper, then place the squash on the baking sheet, cut side down.
  • Bake for 40 minutes, or until the flesh is soft, caramelized, and slightly charred.
  • While the squash is roasting, prepare the wild rice stuffing. Warm oil in a large skillet, then add diced onions and crumbled tempeh. Sauté for 5 to 7 minutes, or until the onion is tender and translucent.
  • Add minced garlic and cook for another 30 seconds.
  • Add diced apples and kale. Sauté for about 5 minutes, or until the kale is wilted.
  • Mix in the cooked wild rice, dried cranberries, walnuts, and fresh herbs. Sauté for about 1 minute, then taste and add more herbs or salt as needed.
  • Fill the roasted acorn squash with wild rice stuffing and top with fresh herbs. You might have some leftover, depending on the size of your acorn squash.

Notes

  • Instead of kale, try using spinach or arugula. You can even use a combination of leafy greens.
  • Pecans, pistachios, and almonds also work well in this recipe. If you are allergic to nuts, feel free to skip them completely.
  • If you don’t like tempeh, or if you can’t eat soy, try using another meaty ingredient like mushrooms, textured vegetable protein crumbles, or diced vegan sausage.
  • If you want to add more stuffing to each squash, scoop out some of the flesh first.
  • The skin of acorn squash is edible.
  • To store leftovers, keep the stuffed squash in an airtight container in the refrigerator for 3 to 4 days.
  • To reheat leftovers, place the squash on a baking sheet, cover it with foil, and bake at 350°F for about 10 to 15 minutes, or until it’s warmed through.

Recommended Tools & Products

Baking Sheet
Large skillet

Nutrition

Calories: 452kcal | Carbohydrates: 73g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 613mg | Potassium: 1281mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4197IU | Vitamin C: 60mg | Calcium: 220mg | Iron: 4mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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