Stuffed Acorn Squash with Wild Rice is truly my “plan B” when dinner panic strikes or (let’s be honest) when I’m just craving something cozy without a ton of work. Ever stared at an acorn squash in the store, kinda clueless? Been there! If you’re stuck, or you just want a super easy, show-off veggie main—or better yet, need a break from casseroles (oh hey, if you like those check my best summer squash casserole with Ritz crackers recipe)—this is your ticket. Plus, this dish almost tastes like fall itself, all savory and nutty and nice.

How to pick the best acorn squash

You gotta start with a good squash, or the whole thing’s kinda doomed. That green skin? It should be deep, almost foresty green, but not shriveled or mushy. If it’s yellowing a bit, don’t stress—it happens. Just avoid any with soft spots. Firmness is big here. Basically, pick one up and if it feels heavy for its size, that’s your new best friend. Oh, and don’t judge by size; medium ones cook a bit more evenly anyway. I’ve grabbed giant ones before and ended up with a bowl of mush, so… learn from me.

A good acorn squash should sort of sound hollow if you give it a little tap. I know, it’s not a watermelon, but try it. If it’s heavier than it looks, that’s a sign it’s fresh inside. Don’t worry about little scratches or spots—those usually don’t mess with the taste. What does mess it up? Bruises and weird stinkiness (seriously, don’t ignore the sniff test).

Preparing and cutting an acorn squash

So, confession: cutting these things used to terrify me. They roll! They wobble! But I’ve learned a trick. Put a kitchen towel underneath, it helps steady things. Grab a big knife. Cut off just a sliver of each end so it stands upright without trying to run away.

Then, slice that sucker in half from stem to tip. You’ll see a cave of seeds. Scoop those out with a spoon (I sometimes use an ice cream scoop; works like magic). Don’t try to peel the skin for this recipe—it roasts up just fine and looks pretty, too.

If you want the halves to lay flat, slice a teeny bit off the bottoms. Don’t go overboard or you’ll have a squash with a hole. Rookie mistake, by the way. Oh, and scraping out the stringy stuff—just get the gunk, doesn’t have to be perfect.

To prepare the wild rice and mushroom filling

Alright, here’s where the flavor party starts. Wild rice, mushrooms, onion, and some garlic—nothing too weird. I rinse the wild rice first, just a quick swish under water, then cook it up with a pinch of salt. Wild rice takes longer than your average rice, so start that while you’re prepping squash.

Meanwhile, chop your mushrooms and onion. Sauté them with a little oil (butter also rocks) until soft and golden-ish. Add in chopped garlic at the end—burned garlic is the enemy. Mix that good stuff with the cooked wild rice. I like to add some dried cranberries or chopped pecans for a little sweet crunch. If you’re wild, throw in some fresh thyme or even a sprinkle of cheese. Salt and pepper, obviously.

Then just stuff generous spoonfuls into your roasted squash halves. You can hit them with another dash of cheese or extra nuts on top. Bake everything till it’s all heated through and the tops are getting that just-browned look (I put them under the broiler for a hot second). Don’t overthink it, honestly.

Stuffed Acorn Squash with Wild Rice is my go-to for potlucks. Even my meat-eater friends ask for seconds! Easy, colorful, and seriously satisfying. — Jess T.

Helpful tips

You want this recipe to turn out dreamy, not like a burnt Pinterest fail, right? Try these moves:

Always put foil or parchment under the squash for easy cleanup. The caramelized bits are tasty but a pain to scrub off.
You can prep the filling a day ahead—it actually tastes better.
If squash skin feels tough after roasting, just eat the filling and scoop out the insides. Zero shame there.
Need to save time? Use quick-cook wild rice or even brown rice in a pinch.

Extras? Leftovers taste even better cold (no joke!).

What kind of rice is best?

Real talk—wild rice is kind of magical in this recipe. It’s chewy and bold, and the color just makes your plate look… chef-y. That nutty flavor stands up to the sweetness of squash like a champ. I’ve tested brown rice, white rice, heck, even quinoa. They all work, but wild rice wins the flavor battle for sure.

If you don’t wanna mess with long cooking times, go half wild rice and half brown rice. Or, grab one of those blends at the store—super handy. Even regular rice works if you’re in a rush, just jazz it up with more mushrooms and seasoning. Just don’t use sticky white rice. Learned that the awkward way at a family dinner… No one likes sticky squash boats, trust me.

Common Questions

Q: Can I make this vegan?
A: Yup, just use olive oil and skip the cheese or use your favorite vegan cheese.

Q: How do leftovers hold up?
A: Perfectly! Just reheat in the oven or microwave. Sometimes I like it cold from the fridge the next day.

Q: What goes well with stuffed acorn squash with wild rice?
A: A green salad, some crusty bread, and maybe a cozy soup if you want the full fall experience.

Q: Can I freeze it?
A: You sure can—but the texture softens a lot. Still tasty, just not as firm.

Q: What about other veggies for the filling?
A: Absolutely, try chopped spinach, kale, bell pepper—you’ve got options.

Take this to the kitchen already!

Hopefully, you’re now ready to master stuffed acorn squash with wild rice like a pro (or at least someone whose family thinks they’re a five-star chef). Remember, the more you riff, the more you’ll love it. Want more ideas? You might enjoy the wild rice stuffed acorn squash at Where You Get Your Protein or check out creative grain swaps in this authentic Spanish rice recipe. Really, there’s no reason to fear the squash aisle anymore. Take a leap, try this at home, and let your kitchen feel a little more magical this week.