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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
Cook Time 45 minutes
Total Time 1 hour
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