facebook instagram linkedin twitter you tube

Acorn Squash with Wild Rice Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.


  • 2/3 cup uncooked wild rice
  • 1 teaspoon olive oil, divided
  • 4 (1-lb.) acorn squashes, halved lengthwise and seeded
  • 3/4 teaspoon kosher salt, divided
  • 2 (3-oz.) sweet Italian turkey sausage links, casings removed
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 3 ounces fresh shiitake mushrooms, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh thyme leaves
  • 1 (6-oz.) pkg. fresh spinach
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon black pepper

How to Make It

Step 1: Cook rice according to package directions. Preheat oven to 425°F.

Step 2: Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.

Step 3: Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.

Step 4: Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.

Active Time: 45 Mins

Total Time: 1 Hour

Yield: Serves 8 (serving size: 1 stuffed squash half)