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Thanksgiving Recipes – Stuffed Acorn Squash

  • Author: Mavis Butterfield



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


  1. Preheat oven to 400 degrees. Place squash cut side down on a lined baking sheet {I used a Silpat}.*
  2. Bake acorn squash for 30 – 40 minutes until tender.
  3. While the squash is baking, in a large saucepan combined the rice, water, apple,butter, garlic, parsley, thyme, onion, and salt and pepper.
  4. Bring to a boil, then cover and reduce heat to simmer.
  5. Cook rice for 20 minutes or until the water is all absorbed.
  6. Fold in spinach and cranberries.
  7. Place acorn squash on a platter, fill with rice mixture and spread extra rice around the bottom of the platter.