Name: Cheesy Rice-Stuffed Acorn Squash Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup cooked rice (white, brown, or wild rice); 1 tablespoon olive oil or butter; ½ small onion, finely chopped; 1 clove garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 1 cup spinach, chopped (or kale); ½ cup shredded cheddar cheese (or mozzarella); ¼ cup grated Parmesan cheese; ¼ cup heavy cream (or milk for a lighter version); ¼ teaspoon red pepper flakes (optional, for a little heat); Salt and black pepper, to taste; Extra shredded cheese for broiling; Chopped fresh parsley or thyme

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This Cheesy Rice-Stuffed Acorn Squash is a delicious, hearty, and comforting dish featuring tender roasted acorn squash filled with a cheesy, flavorful rice mixture. Perfect as a main course or a side dish, this recipe is great for cozy fall meals, holidays, or any time you want a nutritious, satisfying meal.

Why You’ll Love This Recipe

Sweet and savory balance – The natural sweetness of acorn squash pairs perfectly with the cheesy, savory filling.
Easy and customizable – Use your favorite cheese, grains, or add protein for variety.
Nutritious and filling – A great source of fiber, vitamins, and protein.
Great for meal prep – Make ahead and reheat easily.
Perfect for vegetarians – A hearty, meatless dish that even meat-eaters will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted squash:

2 acorn squashes (halved and seeds removed)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder

For the cheesy rice filling:

1 cup cooked rice (white, brown, or wild rice)
1 tablespoon butter
½ small onion (chopped)
2 cloves garlic (minced)
½ cup chopped mushrooms (optional)
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley (for garnish)

Directions

1. Roast the acorn squash:

Preheat oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and garlic powder.
Place cut-side down on a baking sheet lined with parchment paper.
Roast for 30–40 minutes, or until tender when pierced with a fork.

2. Prepare the filling:

In a skillet, melt butter over medium heat.
Add onions and mushrooms (if using) and sauté for 3–4 minutes until softened.
Stir in garlic, thyme, paprika, salt, and pepper. Cook for another 30 seconds.
Mix in the cooked rice and cook for another 2 minutes to combine flavors.
Remove from heat and stir in cheddar cheese and Parmesan cheese until melted.

3. Stuff and bake:

Flip the roasted squash halves cut-side up.
Spoon the cheesy rice mixture into each squash half.
Return to the oven and bake for 10 more minutes until heated through and slightly golden.

4. Serve:

Garnish with fresh parsley and serve warm.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Protein-Packed Version: Add cooked ground turkey, sausage, or shredded chicken to the filling.
Vegan Option: Use dairy-free cheese and olive oil instead of butter.
Spicy Twist: Add red pepper flakes or chopped jalapeños to the rice mixture.
Grain Swap: Use quinoa, farro, or cauliflower rice instead of traditional rice.
Nutty Addition: Stir in toasted pecans or walnuts for crunch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze stuffed squash halves wrapped tightly for up to 2 months. Thaw overnight before reheating.
Reheating: Warm in a 350°F (175°C) oven for 15 minutes, or microwave in 30-second intervals until heated through.

FAQs

Can I use a different type of squash?

Yes! Butternut squash, delicata squash, or kabocha squash all work well.

Can I make this ahead of time?

Yes! Roast the squash and prepare the filling ahead. Assemble and bake just before serving.

How do I make this dish extra cheesy?

Add more shredded cheese on top before the final bake for a gooier texture.

What goes well with stuffed acorn squash?

Serve with a side salad, roasted veggies, or a warm soup.

Can I use a different cheese?

Absolutely! Gruyère, mozzarella, or goat cheese all work well.

How do I know when the squash is fully roasted?

It should be fork-tender and slightly caramelized on the edges.

Can I make this dish gluten-free?

Yes, just ensure the rice and seasonings are gluten-free.

How do I keep the squash from being too watery?

Roast cut-side down to prevent excess moisture buildup.

Can I use leftover rice?

Yes! Leftover rice works great and saves time.

Is this dish freezer-friendly?

Yes! Wrap tightly and freeze for up to 2 months.

Conclusion

This Cheesy Rice-Stuffed Acorn Squash is a cozy, flavorful, and satisfying meal that’s easy to make and perfect for any occasion. Whether you enjoy it as a vegetarian main course or a hearty side, the combination of roasted squash, creamy cheese, and savory rice is sure to impress. Try it for dinner tonight and enjoy the ultimate comfort food!