A brown rice, celery and cranberry stuffed acorn squash on a small white plate.

Stuffed Acorn Squash

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan

This delicious, vegan stuffed acorn squash features apple, cranberries, pecans and brown rice mixed with savory thyme and sage. Perfect for Thanksgiving, or anytime for a healthy, filling, plant-based meal.



  • 2 acorn squash, cut in half from stem to tip, seeds removed
  • 1 white onion
  • 4 cloves garlic
  • 1 cup chopped celery
  • 1/2 tsp each thyme, rosemary and sage
  • 1 small to medium-sized apple, peeled and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 cup cooked brown rice
  • salt and pepper, to taste


  1. Preheat the oven to 400 degrees F.
  2. Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
  3. Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
  4. When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
  5. Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
  6. Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
  7. Once the squash is cooked, remove from the oven and fill each half with the stuffing.
  8. Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.


  • Serving Size: 1
  • Calories: 336
  • Sugar: 21 g
  • Sodium: 30 mg
  • Fat: 10 g
  • Carbohydrates: 64 g
  • Fiber: 9 g
  • Protein: 5 g

Keywords: stuffed acorn squash, vegan stuffed squash