Stuffed Acorn Squash

If you’re looking for a plant-based dish for Thanksgiving, stuffed acorn squash is perfect.

Some dishes just feel like fall.

The smell of roasted squash filling the kitchen, the nutty aroma of brown rice, and that little pop of sweetness from cranberries — this is comfort food that feeds both body and soul.

Growing up, stuffed vegetables usually meant bell peppers or zucchini boats, but this Southern-inspired version brings a seasonal twist. These Stuffed Acorn Squash with Brown Rice, Cranberries & Pecans make a beautiful centerpiece for any holiday table — hearty enough for the main course and wholesome enough for every day of autumn.

Nutrition Spotlight (per half squash)

• Calories: ~260
• Protein: 6g
• Fiber: 7g
• Fat: 9g (mostly from good-fat pecans)
• Iron: 10% DV
• Vitamin A: 40% DV

✅ Rich in antioxidants from cranberries
✅ High in fiber for lasting energy
✅ Naturally oil-free and plant-based

✨ Pro Tip

Double the filling and save extras for stuffed bell peppers, wraps, or salads later in the week — it gets even better as the flavors mingle.

This dish brings together everything I love about fall — sweet, earthy, nutty, and nourishing. It’s proof that plant-based cooking doesn’t have to be complicated to feel special. Serve it as your main dish for Thanksgiving or a cozy Sunday dinner and watch everyone go back for seconds.

Stay sunny and savory, y’all. 🌻

Stuffed Acorn Squash with Brown Rice, Cranberries & Pecans

Celebrate the flavors of the season with this beautiful and delicious Stuffed Acorn Squash. Tender, roasted squash halves are filled with a hearty and flavorful mixture of brown rice, tart cranberries, crunchy pecans, and sweet apple, all seasoned with aromatic sage and thyme. It's an elegant and satisfying dish that's perfect as a stunning main course for a holiday meal or a cozy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Plant Based

Calories: 260

Ingredients Method Notes

Ingredients

  

Squash:

• 2 acorn squash halved and seeds removed
• 2 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• Sprinkle of salt and pepper

Filling:

• 1 cup brown rice cooked*
• 2 cups low-sodium vegetable broth
• 1 small onion diced
• 2 cloves garlic minced
• 1 rib celery diced
• 1 small apple diced (Honeycrisp or Fuji works well)
• 1 cup fresh cranberries or 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts**
• 1 teaspoon dried sage or 2 Tbsp fresh sage chopped
• 1 teaspoon dried thyme or 2 Tbsp fresh thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped parsley for garnish

Method

 

Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Brush or rub the inside of each squash half with maple syrup, sprinkle with cinnamon.
4. Place cut-side down and roast for 30–35 minutes, until fork tender and slightly caramelized on the edges.

Prepare the Filling

1. In a large skillet, add a splash of water (or broth) and cook onion, garlic, and celery until softened, about 5 minutes.
2. Add diced apple, cranberries, nuts, and seasonings (sage, thyme, smoked paprika). Stir for another 3 minutes.
3. Stir in cooked rice and mix well. Taste and adjust seasonings as desired.

Stuff & Bake

1. Flip roasted squash halves upright. I sit mine in an oven-safe ramikan. Spoon filling evenly into each half, mounding slightly.
2. Return to oven for 10 minutes to warm through.

Serve

1. Garnish with chopped parsley and an extra drizzle of maple syrup if desired.

Notes

* Wild rice works very well too

** Dr McDougall and Dr Esselstyn both recommend against nuts for those dealing with heart disease