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.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

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

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  • 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
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
05/27/2020
Awesome!!! I brushed melted brown sugar in the bottom and up the sides before baking and added 1/2 tablespoon of garlic to the mixture. I used uncle bens wild rice. Gonna make this again. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/27/2020
Awesome!!! I brushed melted brown sugar in the bottom and up the sides before baking and added 1/2 tablespoon of garlic to the mixture. I used uncle bens wild rice. Gonna make this again. Read More
Rating: 5 stars
03/18/2020
totally delicious, nutritional, add ingredient to taste ..a main dish for I..moi Read More
Rating: 5 stars
10/09/2018
Followed the recipe. It was delicious. Read More
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Rating: 5 stars
01/03/2019
I made this for Christmas dinner for a couple of guests that are vegetarians. They said it was the best squash recipe they ever tried. I followed the recipe exactly (except I microwave the shells) and sealed it up and froze it. I put it in the fridge the day before I baked it for dinner. Stood up very well to freezing! Read More
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