Thanksgiving Recipes – Stuffed Acorn Squash

If you’re having your in-laws over for Thanksgiving {or someone else you’d like to impress}, I suggest doubling, or tripling this recipe for stuffed acorn squash.  A nice full platter of this squash dish would look amazing on any table, any time of year.

And the taste?  Awesome possum!


1 acorn squash halved lengthwise, seeds and pulp removed
1 apple, diced {I used granny smith}
1 small onion, minced
2 cups water
1 cup wild rice*
1/2 cup dried cranberries
1/2 cup fresh spinach, chopped
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons dried parsley
1/2 teaspoon dried thyme
salt and pepper to taste


Preheat oven to 400 degrees. Place squash cut side down on a lined baking sheet {I used a Silpat}.* Bake acorn squash for 30 – 40 minutes until tender.

While the squash is baking, in a large saucepan combined the rice, water, apple,butter, garlic, parsley, thyme, onion, and salt and pepper. Bring to a boil, then cover and reduce heat to simmer.  Cook rice for 20 minutes or until the water is all absorbed.  Fold in spinach and cranberries.

Place acorn squash on a platter, fill with rice mixture and spread extra rice around the bottom of the platter.

Looking for more yummy vegetable recipes?  Check out The Fresh & Green Table* By Susie Middleton.  Amazon currently has it in stock and ready to ship.

*Direct link to Amazon product

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  1. Lina says

    oooh I like the idea of adding an apple! I usually make this with the giant bag of quinoa that I got at Costco 6 months ago and am still trying to get through.

  2. Elizabeth says

    They look like something I might try some other time but Thanksgiving is something we do not change or mess with. I cook the exact same meal my mother did as we were growing up, which actually was very similar to my husbands so it is tradition. I always kind of envy the magazine articles with all the fantastic looking foods and think, another time, but not Thanksgiving. BTW, most everyone comes to my house, from my and my husbands family. We don’t have large families, but there will be IF WEATHER COOPERATES about 16. No little children, all adults.

    This is it…
    STUFFING made with bread, raisins, apples onions and celery NOT inside turkey. Must make 6-8 breadloaf pans of it
    SWEET POTATOES no marshmallow stuff, glazed with maple
    MASHED POTATOES, not garlic or mixed with any thing but butter and milk
    WEIRD GREEN JELLO SALAD lime jello w cottage cheese, chopped walnuts, chopped maraschino cherries, chopped celery and crushed pineapple. we have it every Thanksgiving and Christmas. Any one else ever seen this recipe? My mother has no recollection as to where she got the recipe.
    CRANBERRY SAUCE cooked from scratch
    ROLLS homemade fresh that morning and CRESCENT too.
    GRAVY…turkey and a vegetarian mushroom
    LENTIL LOAF and or TOFURKEY depending on the concensus…we have a large number of vegetarians so all of the side dishes are vegetarian and some are vegan.
    GREEN BEAN CASSEROLE also one of those dishes appears 2 times a year.
    and several other pies…this year one will be cherry and another coconut cream and probably an apple.


  3. Helen in Meridian says

    When you say 1/2 spinach, do you mean half a pkg frozen spinach, or 1/2 bag spinach or 1/2 c. spinach? Do you cook the spinach, or does it wilt mixed in with the hot rice mixture?

  4. Deb Miller says

    I like trying something new at the holidays. I just made this and it is awesome. I do believe it will be gracing our table for Thanksgiving.

  5. Laura says

    I just made this. I tweeked it a little. I added about a 1/4 lb. of hot Italian sausage. I used basmati and wild mix from Trader Joes and added a little feta at the end. Delish! Thanks for the recipe.

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