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overhead view of slices of vegan stuffed acorn squash with black rice, mushrooms and pomegranate seeds on top.

Vegan Stuffed Acorn Squash

  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This vegan stuffed acorn squash is filled with a wild rice, cranberry, apple, mushroom & kale filling. It's a flavorful, gorgeous holiday side dish, or even a lighter vegan main dish. It's also naturally gluten free and nut free.


  • 3 acorn squash, halved and seeds removed
  • 1 1/2 cups cooked black or wild rice (about 1/2 cup dry)
  • 4 tbsp olive oil, divided
  • 1/2 cup diced shallot or yellow onion
  • 2 tsp finely minced garlic
  • 1/2 cup diced celery
  • 1 cup thinly sliced mushrooms
  • 1 1/2 cups chopped spinach or baby kale
  • 2/3 cup apple, diced finely
  • 1/3 cup fresh or frozen cranberries
  • 3 tbsp pumpkin seeds (pepitas)
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp apple cider vinegar
  • 1 tsp fine kosher salt
  • 1/4 tsp black pepper
  • Pomegranate arils for topping


  1. Preheat oven to 375˚F. 
  2. Slice each squash in half lengthwise and use a spoon to scrape out the seeds. Brush each half with olive oil (about 2 tbsp total between all 6 halves) and sprinkle with salt and pepper. Set face down on a baking sheet and roast for 30 minutes, until fork tender. 
  3. Meanwhile, cook rice according to package directions. 
  4. Add 1 tbsp of olive oil to a large sauté pan over medium heat. Sauté shallots for 4-5 minutes, then add garlic and celery and cook for an additional few minutes. Add mushrooms and spinach.
  5. Once mushrooms are cooked down, add cooked rice, apples, cranberries, pumpkin seeds, sage, thyme, vinegar, salt, and pepper. Stir well and cook for 4-5 minutes, until apples and cranberries soften. Taste and adjust seasoning as desired.
  6. Reduce oven heat to 350˚F. Remove the squash and carefully flip over. Fill each squash cavity with rice mixture. Return to oven for additional 10-15 minutes. Serve warm.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1/2 Squash
  • Calories: 347
  • Sugar: 13.9 g
  • Sodium: 223 mg
  • Fat: 12.4 g
  • Saturated Fat: 1.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 55.3 g
  • Fiber: 6.6 g
  • Protein: 9.1 g
  • Cholesterol: 0 mg

Keywords: vegan stuffed acorn squash

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