Stuffed Acorn Squash

Stuffed Acorn Squash Recipe

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Bonnie Glazier


Just a great presentation, as it is served in the shell. If you cut a little slice off the bottom of the squash before baking it will sit flat. I enjoy squash anyway it is prepared, but this brought many smiles.


★★★★★ 3 votes

20 Min
1 Hr


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  • 4 medium
    acorn squashes
  • 1 lb
    mushrooms, chopped
  • 2 c
    onion, chopped
  • 2 clove
  • 1/2 c
    fresh parsley, minced
  • 1 tsp
    dried basil
  • 4 Tbsp
    chicken stock
  • 1 1/2 c
    wild brown rice blend, cooked
  • pinch

How to Make Stuffed Acorn Squash


  1. Cut squashes in half lengthwise. Remove seeds and bake for 30-35 minutes at 350F. Meanwhile, saute mushrooms, onion, and garlic in a lightly oiled skillet until ingredients are lightly browned. Combine with herbs, chicken stock and cooked rice. Set aside.
  2. Remove pulp from cooked squash and transfer to a large mixing bowl. Blend in the vegetable-rice mixture and spoon into each squash shell. Sprinkle with freshly ground pepper, paprika, and a little more parsley. Bake at 350F for 25-30 minutes, or until heated through.

Printable Recipe Card

About Stuffed Acorn Squash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

Show 4 Comments & Reviews

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