Rice and mushroom stuffed acorn squash can be served as a side for your Thanksgiving feast, or as a  hearty dinner all season long. The roasted acorn squash is stuffed with a flavorful rice mixture that includes mushrooms, cranberries, and pomegranate arils. A healthy and delicious crowd pleaser for both vegetarians and non-vegetarians! 

I have been pretty adventurous in the kitchen this fall. I’ve been creating a lot of new recipes with ingredients that I have never tried before. 

I see beautiful pictures of stuffed acorn squash on Pinterest and the covers of magazines every fall. And every fall, I say to myself, “I should try that.” Of course, it never happens. Well, not this year my friends! I actually bought acorn squash for the first time in my life and created what I call a “blog-worthy recipe”! 

The squash is roasted and then stuffed with a delicious mixture of rice, mushrooms, cranberries, pomegranate arils, toasted pecans, and fresh thyme. The cranberries and pomegranate arils add the perfect amount of sweetness to the savory flavors. 

Tammy’s Tips for Making Rice and Mushroom Stuffed Acorn Squash

I purchased the largest acorn squash I could find. If you are making this as a side dish, you can pick smaller sized squash.

To prepare the squash cut it in half length-wise using a sharp knife. Be careful because these suckers can be tricky to cut! Scoop out the seeds and all the stringy stuff. I used an ice cream scooper.

There are varying opinions on whether the squash should be brushed with olive oil before roasting and whether it should be cooked flesh side up or down. I chose to omit the olive oil. I sprinkled it with salt and pepper and roasted it flesh side down. 

The first time I made the rice I used Lundberg Sprouted Tri-Color Blend Rice. The second time I made it, I used Trader Joe’s Sprouted Organic California Rice. Both are a mix of organic sprouted brown, red, and black rice and both were delish.

You can use any whole grain rice, but I love the combination of brown, red, and black. When making this dish, follow the directions for cooking the rice on the package. I used the Lundberg Rice and substituted broth for the water.

When purchasing dried cranberries be sure to get unsweetened cranberries. Cranberries should be the only ingredient listed on the label.

There are a few steps to making this dish, but I promise they are all super simple and totally worth it!

 Whether served as a main or side dish, this rice and mushroom stuffed acorn squash is a unique and impressive addition for any gathering you may be hosting during this festive season!

Print

Whole Grain Rice and Mushroom Stuffed Acorn Squash

 Rice and mushroom stuffed acorn squash can be served as a side for your Thanksgiving feast, or as a  hearty dinner all season long. The roasted acorn squash is stuffed with a flavorful rice mixture that includes mushrooms, cranberries, and pomegranate arils. A healthy and delicious crowd pleaser for both vegetarians and non-vegetarians!

Course Dinner

Prep Time 25 minutes

Cook Time 50 minutes

Servings 6

Ingredients

• 3 acorn squash
• 1 cup whole grain rice Follow the directions on your rice for measurements. The measurements listed are for Lundberg Sprouted Tri-Color Rice.
• 1 3/4 cup water or broth Follow the directions on your rice for measurements. The measurements listed are for Lundberg Sprouted Tri-Color Rice.
• 1 lb fresh mushrooms (button, baby portabello, and/or crimini)
• 1 small onion, finely chopped
• 3 cloves of garlic, finely chopped
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• 1/4 cup dry white wine
• salt and pepper to taste
• 2 tbsp butter
• 1/2 cup lightly toasted pecans, roughly chopped
• 1/2 cup fresh parsley, chopped plus extra for garnish
• 3/4 cup dried cranberries, unsweetened
• 1/2 cup pomegranate arils (seeds)

Instructions

For the Acorn Squash

1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper.

2. Carefully cut each squash in half length-wise using a sharp knife. Scoop out all of the seeds and membranes. I used an ice cream scooper.

3. Sprinkle squash with salt and paper and place flesh side down on lined baking sheet. Roast for 40 minutes or until the squash is tender. Leave oven on after removing the acorns.

For the Rice

1. While the acorn is roasting cook the rice according to package instructions. I used broth instead of water.

For the Mushrooms

1. Meanwhile, heat olive oil in a pan over medium heat. Add the onion and garlic and season with salt and pepper. Saute for about 5 minutes stirring, often. Add the mushrooms and fresh thyme. Cook 6 to 8 minutes stirring occasionally.

2. Add the white wine and cook until wine evaporates about 2 minutes. Be sure to scrape up all of the brown bits while cooking.

Putting It All Together

1. Add cooked rice to a medium bowl and fold in mushrooms. Stir in the butter. Add cranberries, pomegranate arils, fresh parsley, and pecans. Stir until everything is distributed evenly. Add salt and pepper to taste.

2. Divide rice mixture evenly between the squash halves. Return the squash to the oven and bake for an additional 5-10 minutes.

3. Garnish with parsley and ENJOY!

Recipe Notes

We recommend using organic ingredients whenever possible.