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Vegetarian Stuffed Acorn Squash

Rated as 4.5 out of 5 Stars

"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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1 h 20 m servings 644
Original recipe yields 2 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
  3. Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
  4. 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.
  5. 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.
  6. Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
  7. 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

Per Serving: 644 calories; 23.1 111.4 10.4 15 360 Full nutrition

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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 she...

Followed the recipe. It was delicious.