Cheesy Rice-Stuffed Acorn Squash Recipe

This Cheesy Rice-Stuffed Acorn Squash is a delicious, hearty dish that’s perfect for fall or winter. Roasted acorn squash halves are filled with a flavorful mixture of cheesy rice, vegetables, and herbs, making this recipe a comforting, wholesome meal. Whether you serve it as a side dish or a vegetarian main course, this recipe is packed with flavor and easy to make!

Why You’ll Love This Recipe

This dish is both nutritious and satisfying, featuring tender, caramelized acorn squash paired with creamy, cheesy rice. It’s a great way to incorporate seasonal ingredients while keeping the meal hearty and filling. Plus, it’s easily customizable—add your favorite vegetables, protein, or different types of cheese to make it your own. It’s also a visually stunning dish, making it a great option for dinner parties, holiday meals, or a cozy night in.

Ingredients

this Recipe

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 cup cooked rice (white, brown, or wild rice)
• 1/2 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese
• 1/2 small onion, finely chopped
• 1/2 cup mushrooms, diced (optional)
• 1/2 cup baby spinach, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 cup vegetable or chicken broth
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Squash:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the squash: Brush the cut sides of the acorn squash halves with olive oil and sprinkle with salt, pepper, garlic powder, and thyme.
3. Roast the squash: Place the squash cut side down on the baking sheet and roast for 25-30 minutes until tender.

Prepare the Filling:

4. Sauté the vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and mushrooms, and sauté for 4-5 minutes until softened.
5. Add spinach and seasonings: Stir in the spinach, paprika, and red pepper flakes (if using), and cook for another 1-2 minutes until the spinach is wilted.
6. Combine with rice: Add the cooked rice and broth, stirring to combine. Cook for another 2 minutes, then remove from heat.
7. Add cheese: Stir in cheddar cheese, Parmesan cheese, and butter, mixing until the cheese is melted and the filling is creamy.

Stuff and Bake:

8. Fill the squash: Spoon the cheesy rice mixture into the roasted acorn squash halves.
9. Bake again: Place the stuffed squash back in the oven and bake for an additional 10 minutes until heated through.
10. Garnish and serve: Sprinkle with fresh parsley and serve warm.

Servings and Timing

• Servings: 4 (1 half per serving)
• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes

Variations

• Protein boost: Add cooked ground sausage, shredded chicken, or crumbled bacon for extra protein.
• Vegan option: Use dairy-free cheese and replace butter with olive oil.
• Nutty crunch: Sprinkle toasted pecans or walnuts on top for added texture.
• Grain swap: Substitute rice with quinoa, farro, or couscous for a different texture.
• Extra veggies: Add diced bell peppers, carrots, or zucchini to the rice mixture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for about 15 minutes or microwave for 1-2 minutes until heated through.
• Freezing: You can freeze the stuffed squash halves before the second bake. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use a different type of squash?

Yes! Butternut squash or delicata squash can be used instead of acorn squash.

2. Do I need to peel the acorn squash?

No, the skin softens after roasting, and you can scoop the filling out while eating.

3. Can I make this ahead of time?

Yes! Prepare the filling and roast the squash ahead of time. When ready to serve, stuff and bake for 10 minutes.

4. What cheese works best for this recipe?

Cheddar and Parmesan add great flavor, but you can also try Gruyère, mozzarella, or feta.

5. How do I know when the squash is done roasting?

The squash should be fork-tender when pierced with a knife.

6. Can I use leftover rice?

Absolutely! This is a great way to use up cooked rice.

7. Can I make this recipe spicy?

Yes! Add extra red pepper flakes or a dash of hot sauce for some heat.

8. What should I serve with stuffed acorn squash?

It pairs well with a simple salad, roasted vegetables, or a light soup.

9. Can I use frozen spinach?

Yes, but thaw and drain it before adding it to the filling.

10. Can I make this without an oven?

You can roast the squash in an air fryer at 375°F (190°C) for about 20 minutes instead of baking.

Conclusion

This Cheesy Rice-Stuffed Acorn Squash is a delicious, comforting, and wholesome meal that’s easy to make and full of flavor. Whether you’re looking for a cozy fall dish, a vegetarian main course, or a hearty side, this recipe delivers. With its creamy, cheesy rice filling and tender roasted squash, it’s a perfect balance of texture and taste. Try it today and enjoy a satisfying, homemade meal!

Print