Vegetarian stuffed acorn squash

    1 hour 20 min

    Acorn squash is baked then stuffed with a mixture of cooked rice, cashew nuts, red onion, dried cranberries and apple. A delicious vegetarian meal for 2!

    2 people made this

    Serves: 2 

    • 2 acorn squash, halved and seeded
    • 60g cashew nuts
    • 1 tablespoon extra-virgin olive oil, or to taste
    • 1 red onion, peeled and thinly sliced
    • 1 1/2 tablespoons balsamic vinegar, or to taste
    • 1 small apple - peeled, cored and grated
    • 250g cooked rice
    • 4 tablespoons dried cranberries
    • 1/2 teaspoon ground thyme, or to taste
    • salt and freshly ground black pepper to taste
    • 1 tablespoon panko breadcrumbs
    • 1 tablespoon butter, cut into small pieces

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with 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 dry pan over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from pan and set aside until cool enough to handle. Chop cashews.
    5. Heat olive oil in a pan 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 breadcrumbs and some butter on top of each squash half. Return to oven and bake until filling is hot and breadcrumbs are toasted, 20 to 30 minutes.

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    Reviews in English (2)


    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!  -  03 Jan 2019  (Review from Allrecipes US | Canada)


    Followed the recipe. It was delicious.  -  09 Oct 2018  (Review from Allrecipes US | Canada)