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Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Welcome in fall with this Wild Rice Stuffed Acorn Squash. Perfectly baked squash filled with wild rice, dried cranberries, toasted hazelnuts, and Maitake mushrooms for the perfect vegan and gluten-free meal. 
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 297kcal
Author: Sarah McMinn



  • Preheat the oven to 400F.
  • Cook the Wild Blend Rice according to the package instructions.
  • Meanwhile, Using a sharp knife, slice the acorn in half length-wise. Scoop out all seeds and stringy membrane. Generously brush each half with 2 tablespoons of olive oil. Place them face-side down onto a baking sheet and bake at 400F for 30 minutes until the squash is tender and has started to brown on the edges.
  • While the squash cooks, make the filling. To begin, fill a small bowl with lukewarm water and gently submerge the Maitake mushrooms. Set aside while making the rest of the filling.
  • Add the remaining tablespoon of olive oil to a small sauté pan and place over medium heat. Sauté the onions and celery until soft and fragrant, about 5 minutes. Add cranberries, hazelnuts, and spices, and sauté for another 5 minutes. Stir in the rehydrated mushrooms, water, cooked rice, salt, and pepper. Taste and adjust seasonings.
  • Remove the acorn squash from the oven and gently turn them over. Evenly divide the filling between the 4 squashes, packing it down as you fill. Return to oven and bake for an additional 10-15 minutes, until squash is tender and fragrant.
  • Top with fresh thyme and serve with a kale salad or artisan bread.


If you want to save on dinner prep time, you can make the filling in advance. Store the filling in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the filling and cook the acorn squash according to the instructions in the recipe card below.


Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 860mg | Fiber: 5g | Sugar: 6g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 2mg