Acorn Squash Stuffed with Wild Rice and Apples

Let me just say that this recipe is so good!  I wanted to do a stuffed squash for Thanksgiving and we gave this a test run yesterday.  What usually happens is that I come up with the savory recipe ideas, and my husband Marcus puts them together.  He is an amazing cook and this is one of his creations.  I am more of a baker than a cook.  He has also came up with the Pumpkin Enchiladas and the Homemade Re-fried Beans.


Usually, I am not a fan of fruit in savory dishes, but the apple works so well in this!  We will definitely be bringing these to our Thanksgiving celebration.  Yes, I know mine looks slightly charred in the photo, but this is real life and in real life, food doesn’t always look pretty.  It tastes amazing though! 🙂

Stuffed Acorn Squash with Wild Rice and Apples

Acorn Squash Stuffed with Wild Rice and Apples

Prep Time 20 min Cook Time 40 min


  • 1 acorn squash
  • 2-3 cups cooked wild rice
  • 3 celery stalks chopped
  • 2 large carrots chopped
  • 1 small onion chopped
  • 1 honey crisp apple diced (Another apple would work too. I just think the honey crisps have such good flavor)
  • 1 garlic clove minced
  • 1 tablespoon walnut oil (Another oil would be fine too)
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • salt to taste


  1. Preheat oven to 400 and roast the squash for 40 minutes or until it’s done.
  2. Cook enough wild rice to make 2-3 cups of cooked rice.
  3. As the squash is roasting, chop the carrots, onion, and celery as well as mince the garlic.
  4. Add all of it to a pan under medium high heat and saute for 7-10 minutes.
  5. After the onions begin to become translucent, lower the heat to medium and add the rice and spices, including the salt.
  6. Stir well for a couple of minutes and remove from the heat. Let this mixture cool down significantly.
  7. Once the rice mixture has cooled off and is more of a lukewarm temperature, add the diced apples. You want these apples to retain their crispiness, so it is important to not add them too early or they will soften.
  8. Stir the apples in the mixture so they get coated in some of the oil from the pan. This will keep them from browning.
  9. When the squash is fully roasted, remove it from the oven.
  10. Once it has begun to cool, you can add the rice to the inside of the dish as shown and serve. Enjoy!


Recipe Notes

Friendly tip, you can tell when the squash is done when you are able to stick a fork through the skin easily.

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51 thoughts to “Acorn Squash Stuffed with Wild Rice and Apples”

  1. Sounds so good! I've never had stuffed squash before, I'm not sure how you serve it. Do you scoop out the squash with the mixture/filling?
  2. Okay, I feel a bit like a dunce, I've never cooked acorn squash before. Do you put it in the oven whole, middle rack? Do you brush it with oil before roasting? Help!
    1. Cut it in half, scoop out the shells, brush it with oil, sprinkle it with sea salt. Put it face down on the baking sheet and roast at 400 for 30-40 minutes. You can tell it's done when you can easily stick a fork through the flesh. :)
  3. I wonder if this would be good as a dinner recipe. Maybe add some chicken sausage like another reader said. Sounds pretty good!
    1. Yes! We plan on making it for Thanksgiving. The squash may wilt slightly though. It's still delicious several days later.
  4. When u scoop out the squash (this is after its cooked, right?), do u mix it with the rice and apples and stuff it all back in, or does the scooped squash get discarded? Sorry - I'm new to all this...
    1. I cut that squash, scoop out the seeds and then roast it face down. The rice mixture is cooked separately and then added to the squash once it's done. You can save the squash seeds of you like. They are edible and can be roasted just like pumpkin seeds can.
  5. Do you purchase your wild rice at your local store? Ours comes in such a small you have a different source? Thank you. Loving your recipes!
  6. Just made this. Just before serving, I scooped out the cooked squash and mixed it into the rice mixture. Oh yeah, and I ran out of apples before I got around to making this recipe, so I used a pear instead. This is soo yummy!
  7. I made this for dinner tonight, and it was yummy! I made two changes...two apples rather than one and toasted walnuts on top of each serving. Enjoy your blog and your recipes. Thanks for all your hard work.
  8. When I bake (roast) butternut squash I slice it in half, place it face down on an oiled pan ( or aluminum foil) and place it in the oven. Once it has baked I remove the seeds using a grapefruit spoon- they just slide out- then scoop out the remaining flesh. I had an acorn squash meal like this years ago at a vegetarian restaurant and it was memorable! Can't wait to try this one out. Thanks!

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