Stuffed Acorn Squash Recipe

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large acorn squash; ¾ cup long grain rice, uncooked; 1 ½ cups water; 2 tablespoons soy sauce; 1 medium onion, chopped; ¼ cup butter, cubed; 2 medium tart apples, peeled and chopped; 1 cup mozzarella cheese, shredded; ½ cup walnuts; ½ cup half-and-half; ¼ cup balsamic vinegar; 3 tablespoons honey; 3 teaspoons fresh gingerroot, minced; 1 teaspoon curry powder

Servings: persons

2 large acorn squash
¾ cup long grain rice, uncooked
1 ½ cups water
2 tablespoons soy sauce
1 medium onion, chopped
¼ cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup mozzarella cheese, shredded
½ cup walnuts
½ cup half-and-half
¼ cup balsamic vinegar
3 tablespoons honey
3 teaspoons fresh gingerroot, minced
1 teaspoon curry powder

1
Cut squash in half.
2
Remove seeds.
3
Place cut side down in a greased 13x9 baking dish.
4
Cover and bake at 350 degrees for 40-45 minute or until tender.
5
In a large saucepan bring the rice, water, and soy sauce to a boil.
6
Reduce heat.
7
Cover and simmer for 15-18 minute or until liquid is absorbed and rice is tender.
8
In a large skillet, saute onion and butter until almost tender.
9
Add apples.
10
Saute for 3 minute Remove from heat.
11
Stir in rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
12
Turn squash over.
13
Stuff with rice mixture.
14
Bake, uncovered, for 20-25 minute or until heated through.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large acorn squash, ¾ cup long grain rice, uncooked, 1 ½ cups water, 2 tablespoons soy sauce, and more.

Yes, Stuffed Acorn Squash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions