Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.

Recipe Summary

20 mins
1 hr
1 hr 20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.

  • Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.

  • 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.

  • 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.

  • Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.

  • 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.

Nutrition Facts

644 calories; protein 10.4g; carbohydrates 111.4g; fat 23.1g; cholesterol 15.3mg; sodium 360.1mg. Full Nutrition