Vegetarian Stuffed Acorn Squash Recipe

Name: Vegetarian Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; 4 tablespoons cashews; 1 tablespoon extra-virgin olive oil, or to taste; 1 red onion, peeled and thinly sliced; 1 1/2 tablespoons balsamic vinegar, or to taste; 1 small tart apple - peeled, cored, and grated; 1 cup cooked rice; 4 tablespoons dried cranberries; 1/2 teaspoon ground thyme, or to taste; salt and freshly ground black pepper to taste; 1 tablespoon panko bread crumbs; 1 tablespoon butter, cut into small pieces

Servings: persons

2 acorn squash, halved and seeded
4 tablespoons cashews
1 tablespoon extra-virgin olive oil, or to taste
1 red onion, peeled and thinly sliced
1 1/2 tablespoons balsamic vinegar, or to taste
1 small tart apple - peeled, cored, and grated
1 cup cooked rice
4 tablespoons dried cranberries
1/2 teaspoon ground thyme, or to taste
salt and freshly ground black pepper to taste
1 tablespoon panko bread crumbs
1 tablespoon butter, cut into small pieces

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
3
Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
4
Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
5
Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
6
Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
7
Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.

302

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, 4 tablespoons cashews, 1 tablespoon extra-virgin olive oil, or to taste, 1 red onion, peeled and thinly sliced, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Stuffed Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions