Acorn Squash

It is that time of year for fall recipes. Have a go at this Stuffed Acorn Squash Recipe.

Acorn Squash Ready for oven
Mixing all the ingredients into the rice
Stuffed and freshly pulled out of oven
Acorn Squash
Finished Acorn Squash with Stuffing

Welcome to my blog! I’m Jess Luv, and I’m thrilled you stopped by for some exciting recipe ideas. I truly hope you enjoy the creations I share here, crafted with love and a passion for delicious food. If you find yourself enjoying the recipes I post, I would absolutely love to hear your thoughts. Please feel free to leave a comment or reach out to me on my social media platforms, which you can find linked below. I’ve also included a subscription option, so be sure to sign up and stay connected with all the latest updates. I’m excited to share a new recipe made with acorn squash.

Today’s feature on the blog is an enticing recipe called Stuffed Acorn Squash. Often, acorn squash isn’t the first thing that comes to mind when thinking of savory dishes, but this recipe is surprisingly delightful and flavorful! I encourage you to give it a shot and see how it turns out for you. These charming little squashes are perfect for more than just seasonal decor, offering a tasty culinary experience. You might even want to put your own twist on the recipe and make it uniquely yours. If you do, please share your version in the review comments. Acorn Squash stuffed with delicious saffron rice and cranberries is a wonderful addition to your Thanksgiving table. Enjoy your cooking adventure!

Alternative suggestions: opt for black beans in place of cannellini beans, choose brown rice instead of jasmine rice, use raisins as a substitute for cranberries, or consider omitting the brown sugar topping altogether. This can also be turned into an easy Vegan recipe by switching the cheese to a vegan-friendly cheese.

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Acorn Squash

Stuffed Acorn Squash

Jess Luv
Acorn Squash stuffed with delicious ingredients and baked
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 698 kcal

Equipment

  • 1 Instapot Pressure Cooker or Rice Cooker
  • 1 Baking pan

Ingredients
  

  • 2 ea acorn squash
  • 2 tbsps coconut oil
  • 1 tsp tumeric seasoning
  • 1 tsp coriander powder seasoning
  • 1 tsp lime juice
  • 1/2 tsp sea salt
  • 1 tbsp cinnamon powder

Stuffing Indredients

  • 1 cup uncooked rice
  • 1 cup water for cooking the rice
  • 1 pinch saffron to add to the rice
  • 1/2 cup dried cranberries
  • 1 15.5 oz can of cannellini beans
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp tumeric powder
  • 1 tsp black pepper
  • 1 tsp coriander powder
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 cup shredded cheddar cheese

Instructions
 

  • Pre-heat oven to 350°℉ and line large baking sheet with foil
  • Wash, slice in half, and pull the seeds out of the squash
  • melt the coconut oil so it can spread with a sauce brush and combine it with the tumeric , coriander, lime juice, and sea salt then brush the mixture all over the inside of each piece of the squash
  • Sprinkle the cinamon powder over the squash
  • Place squash face down on the baking pan and cook for 45 minutes to an hour depending on the size of the squash
  • While the squash is cooking, make your saffron rice by adding rice, water, and saffron into the Instapot or rice cooker and turn it on to cook according to the rice cooker instructions. For the Instapot, just press the rice button once the rice, water, and saffron have been added and make sure the pressure knob is closed.
  • Rince the canned beans and set aside
  • Once the squash is finished cooking, remove it from the oven and let it sit until you have the stuffing ready
  • Once the rice is finished cooking, give it a good stir and mix in the canned beans, cranberries, garlic powder, salt, tumeric, black pepper, and coriander powder
  • Add the rice mixture to the inside of the squash bowls
  • Sprinkle the tops of each squash rice bowl with brown sugar, chopped pecans, and shredded cheddar cheese
  • Put the squash back in the oven and cook another 10 minutes or until the cheese has melted
  • Enjoy!

Notes

Your family will love eating dinner out of an Acorn Squash Bowl.  These are so cute and also taste yummy.  The squash tastes similar to butternut squash, but it comes in a bowl that you can stuff with your favorite ingredients. If you don’t like what I picked, you can easily substitute with something you prefer. You could switch out the type of beans or the type of rice. Have fun with it and let me know what you think in the comments or on my social media pages. 
Keyword Acorn Squash, Fall Foods, Squash Recipes, Stuffed Acorn Squash
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