Recipes » Main Dish » Stuffed Acorn Squash
T. Colin Campbell Center for Nutrition Studies
Stuffed Acorn Squash Recipe


  • 1 whole acorn squash
  • 1 tsp ground cinnamon
  • 1 tsp salt (optional)
  • 1 tsp maple syrup
  • 3 Tbsp vegetable broth, can substitute water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ cup wild rice or other rice
  • ½-1 cup water
  • ½ tsp ground curry powder
  • 1 tsp ground cinnamon
  • 2 whole cloves
  • ½ tsp sage
  • ¼ cup walnuts, chopped (optional)
  • Fresh chopped parsley
  • Maple syrup
  • Salt (optional) & pepper to taste
  • Black sesame seeds (optional)


  • 1. Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
  • 2. Preheat oven to 400 degrees F. Place whole acorn squash in oven and bake approximately 30-40 minutes, depending on the size of your squash.
  • 3. Slice in half. Use a spoon to remove seeds and stringy part in the center.
  • 4. Sprinkle with salt (optional) and cinnamon, then drizzle with maple syrup.
  • 5. While squash is baking in oven, prepare stuffing. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.
  • 6. Add the dry rice, curry powder, cinnamon, sage, clove, and ½ tsp salt (optional) and stir until the spices are toasted, about 1 minute. Add ½-1 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
  • 7. Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, cinnamon, parsley, walnuts, and a few grinds of black pepper. Serve warm.

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