Name: cheesy rice stuffed acorn squash
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: For the Roasted Acorn Squash:; For the Roasted Acorn Squash:; 2 medium acorn squash (about 1.5 to 2 pounds each): The star of the show. Look for squash that feel heavy for their size with a dull, matte skin, which indicates they are ripe and sweet.; 2 medium acorn squash (about 1.5 to 2 pounds each): The star of the show. Look for squash that feel heavy for their size with a dull, matte skin, which indicates they are ripe and sweet.; 2 tablespoons olive oil: Used to coat the squash, helping it roast to a beautiful, caramelized perfection.; 2 tablespoons olive oil: Used to coat the squash, helping it roast to a beautiful, caramelized perfection.; 1/2 teaspoon salt: Enhances the natural flavor of the squash.; 1/2 teaspoon salt: Enhances the natural flavor of the squash.; 1/4 teaspoon black pepper: Adds a subtle warmth.; 1/4 teaspoon black pepper: Adds a subtle warmth.; For the Cheesy Rice Filling:; For the Cheesy Rice Filling:; 1 cup uncooked long-grain white rice (like jasmine or basmati): This type of rice cooks up light and fluffy, providing a perfect base for the filling.; 1 cup uncooked long-grain white rice (like jasmine or basmati): This type of rice cooks up light and fluffy, providing a perfect base for the filling.; 2 cups low-sodium vegetable broth or chicken broth: Infuses the rice with extra flavor as it cooks. Using low-sodium allows you to control the saltiness of the final dish.; 2 cups low-sodium vegetable broth or chicken broth: Infuses the rice with extra flavor as it cooks. Using low-sodium allows you to control the saltiness of the final dish.; 1 tablespoon olive oil or butter: For sautéing the vegetables and adding a touch of richness.; 1 tablespoon olive oil or butter: For sautéing the vegetables and adding a touch of richness.; 1 medium yellow onion, finely chopped: Provides a savory, aromatic base for the stuffing.; 1 medium yellow onion, finely chopped: Provides a savory, aromatic base for the stuffing.; 2 cloves garlic, minced: Adds a pungent, essential depth of flavor.; 2 cloves garlic, minced: Adds a pungent, essential depth of flavor.; 1 cup chopped cremini or white button mushrooms: Their earthy flavor and meaty texture are a wonderful addition to the stuffing.; 1 cup chopped cremini or white button mushrooms: Their earthy flavor and meaty texture are a wonderful addition to the stuffing.; 1 cup fresh spinach, roughly chopped: Wilted spinach adds color, nutrients, and a mild, pleasant flavor.; 1 cup fresh spinach, roughly chopped: Wilted spinach adds color, nutrients, and a mild, pleasant flavor.; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves: A classic herb that pairs beautifully with squash, imparting an earthy, slightly minty flavor.; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves: A classic herb that pairs beautifully with squash, imparting an earthy, slightly minty flavor.; 1/2 teaspoon smoked paprika: Adds a subtle smokiness and a beautiful color to the rice. If you don't have it, regular paprika or a pinch of chili powder works, too.; 1/2 teaspoon smoked paprika: Adds a subtle smokiness and a beautiful color to the rice. If you don't have it, regular paprika or a pinch of chili powder works, too.

There is something truly special about a meal that feels both rustic and elegant, and this Cheesy Rice Stuffed Acorn Squash delivers exactly that. As the autumn air turns crisp and the leaves begin to change, the kitchen fills with the warm, earthy scent of roasting squash. This dish is the epitome of comfort food, a beautiful centerpiece that combines the natural sweetness of acorn squash with the savory, creamy goodness of a cheesy rice filling.

Recipe Overview

This recipe is surprisingly straightforward, yielding a dish that looks and tastes like it took hours of labor. The preparation is simple and the results are spectacular, making it an ideal choice for both weeknight dinners and holiday gatherings. The roasted acorn squash becomes incredibly tender and sweet, while the hearty rice stuffing is infused with savory herbs and a rich, cheesy sauce that brings everything together. It is a complete meal in one beautiful package, and the best part is that you can customize the filling to include your favorite vegetables or proteins.

Ingredients List

For the Roasted Acorn Squash:

2 medium acorn squash (about 1.5 to 2 pounds each): The star of the show. Look for squash that feel heavy for their size with a dull, matte skin, which indicates they are ripe and sweet.
2 tablespoons olive oil: Used to coat the squash, helping it roast to a beautiful, caramelized perfection.
1/2 teaspoon salt: Enhances the natural flavor of the squash.
1/4 teaspoon black pepper: Adds a subtle warmth.

For the Cheesy Rice Filling:

1 cup uncooked long-grain white rice (like jasmine or basmati): This type of rice cooks up light and fluffy, providing a perfect base for the filling.
2 cups low-sodium vegetable broth or chicken broth: Infuses the rice with extra flavor as it cooks. Using low-sodium allows you to control the saltiness of the final dish.
1 tablespoon olive oil or butter: For sautéing the vegetables and adding a touch of richness.
1 medium yellow onion, finely chopped: Provides a savory, aromatic base for the stuffing.
2 cloves garlic, minced: Adds a pungent, essential depth of flavor.
1 cup chopped cremini or white button mushrooms: Their earthy flavor and meaty texture are a wonderful addition to the stuffing.
1 cup fresh spinach, roughly chopped: Wilted spinach adds color, nutrients, and a mild, pleasant flavor.
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves: A classic herb that pairs beautifully with squash, imparting an earthy, slightly minty flavor.
1/2 teaspoon smoked paprika: Adds a subtle smokiness and a beautiful color to the rice. If you don’t have it, regular paprika or a pinch of chili powder works, too.
1 1/2 cups shredded sharp cheddar cheese: It melts beautifully and provides that quintessential sharp, tangy flavor. We use it both in the filling and on top.
1/2 cup grated Parmesan cheese: Adds a salty, nutty complexity that rounds out the cheesy flavor profile.
Salt and pepper to taste: To season the filling perfectly.

Step-by-Step Instructions

Preheat and Prepare the Squash: Start by preheating your oven to 400°F (200°C). This high heat is key to roasting the squash until it is tender and caramelized. Carefully cut each acorn squash in half lengthwise from stem to tip. Use a sturdy spoon to scoop out the seeds and stringy fibers from the center, creating a perfect well for the stuffing. You can save the seeds to roast later for a crunchy snack. Brush the insides and the cut edges of the squash with the 2 tablespoons of olive oil, then season generously with salt and pepper.
The First Roast: Place the squash halves cut-side down on a large, rimmed baking sheet lined with parchment paper. This helps them steam slightly and cook evenly. Roast for 25-30 minutes, or until the flesh is starting to become fork-tender but still holds its shape. The edges will start to brown and caramelize, which adds a wonderful sweetness.
Cook the Rice: While the squash is roasting, prepare the filling. In a medium saucepan, bring the 2 cups of broth to a rolling boil. Stir in the 1 cup of uncooked rice, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Sauté the Vegetables: While the rice cooks, heat the remaining 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and chopped mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and started to brown. The browning adds a deep, savory flavor to the stuffing.
Combine the Filling: Add the chopped spinach to the skillet and cook for 2-3 more minutes, just until it has wilted down. Stir in the dried thyme, smoked paprika, and a pinch of salt and pepper. Now, add the cooked, fluffy rice to the skillet. Stir well to combine everything evenly. Remove the skillet from the heat and stir in 1 cup of the shredded cheddar cheese and all of the grated Parmesan cheese. Mix until the cheese begins to melt and bind the filling together. Taste the mixture and adjust the seasoning if needed.
Stuff and Finish Baking: Take the baking sheet with the pre-roasted squash out of the oven and carefully flip each half over, so they are cut-side up. Evenly divide the cheesy rice mixture among the four squash halves, pressing it in gently to fill the cavity. Pile it high! There is no such thing as too much stuffing. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each stuffed squash.
The Final Bake: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the squash is perfectly tender when pierced with a fork and the cheese on top is melted, bubbly, and starting to turn a delicious golden brown.
Rest and Serve: Let the stuffed squash rest for about 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Serve hot.

Tips for Success

Choosing the Perfect Squash: Select acorn squash that feel heavy and have a deep green color with some orange patches. The rind should be hard and unblemished. These will be the sweetest and most flavorful.
Don’t Skip the First Roast: Roasting the squash cut-side down first is the secret to perfectly cooked squash. It helps the flesh cook through evenly and prevents it from becoming watery. It also jump-starts the caramelization process for a sweeter flavor.
The Right Pan Matters: Use a large, rimmed baking sheet. The edges of the squash will render some liquid as they roast, and a rimmed sheet ensures it doesn’t spill into your oven, preventing smoke and mess.
Get Creative with the Filling: This recipe is a fantastic canvas. Feel free to add in other cooked vegetables, like bell peppers or zucchini. For a meatier version, add cooked and crumbled Italian sausage or bacon to the rice mixture before stuffing.
Make it Your Own: The type of cheese is flexible. A mix of Gruyère and fontina would be decadent, or a smoked gouda would add another level of smokiness. Fresh herbs like parsley or chives can be stirred in at the end for a pop of freshness.

Serving Suggestions

This Cheesy Rice Stuffed Acorn Squash is a meal in itself, but it can be beautifully incorporated into a larger spread. For a cozy fall dinner, serve it alongside a simple green salad with a tangy vinaigrette to cut through the richness. Roasted or steamed green beans or sautéed Brussels sprouts also make fantastic sides, echoing the season’s bounty. To make it a true harvest feast, pair it with a bowl of creamy tomato soup or a crusty loaf of bread for dipping. For presentation, place each stuffed squash half on a dinner plate as the main attraction. Garnish with a sprinkle of fresh thyme leaves, a drizzle of balsamic glaze for a touch of sweetness, or a few chopped toasted pecans for a delightful crunch and nutty flavor.

Storage Tips

Storing any leftovers is simple. To refrigerate, allow the stuffed squash to cool completely to room temperature. Then, place them in an airtight container or wrap each half tightly in plastic wrap or aluminum foil. They will keep well in the refrigerator for up to 4 days. For easy reheating, place the squash on a baking sheet and warm them in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions for a quicker option. To freeze, wrap the cooled, stuffed squash halves tightly in a double layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. When ready to eat, thaw them in the refrigerator overnight before reheating in the oven.

Can I use a different type of squash?
Yes, you can. Small to medium-sized butternut squash, sweet dumpling squash, or even a large delicata squash would work well. You may need to adjust the initial roasting time depending on the size and density of the squash you choose.

What if I don’t have vegetable broth?
That is not a problem. You can use water, but the broth adds a significant amount of flavor. If you only have water, be sure to season the rice and filling generously. Chicken broth is also a great substitute.

Can I make this recipe vegetarian/vegan?
The recipe as written is vegetarian. To make it vegan, use vegetable broth and replace the dairy cheese with high-quality vegan cheese alternatives that melt well, like a plant-based cheddar and Parmesan. You can also add nutritional yeast to the filling for an extra cheesy flavor.

My squash is still hard after roasting. What should I do?
Every oven is different, and squash sizes vary. If your squash isn’t tender after the initial roasting time, simply bake it for an additional 10-15 minutes before adding the stuffing. It needs to be almost completely cooked before the final bake so the filling doesn’t burn.

Can I make this stuffed squash ahead of time?
Absolutely! You can roast the squash, prepare the filling, and stuff the halves a day in advance. Cover and refrigerate the stuffed squash. When you are ready to eat, add an extra 10-15 minutes to the final baking time since you are starting from cold.

Conclusion

This Cheesy Rice Stuffed Acorn Squash is more than just a recipe; it is a celebration of fall’s finest flavors. It is a dish that feels like a warm hug on a cool evening, bringing together wholesome ingredients in a way that is both comforting and impressive. I hope you enjoy the process of making it as much as you enjoy eating it.

cheesy rice stuffed acorn squash

5.0 Stars (1 Review)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Ingredients

For the Roasted Acorn Squash:
For the Roasted Acorn Squash:
2 medium acorn squash (about 1.5 to 2 pounds each): The star of the show. Look for squash that feel heavy for their size with a dull, matte skin, which indicates they are ripe and sweet.
2 medium acorn squash (about 1.5 to 2 pounds each): The star of the show. Look for squash that feel heavy for their size with a dull, matte skin, which indicates they are ripe and sweet.
2 tablespoons olive oil: Used to coat the squash, helping it roast to a beautiful, caramelized perfection.
2 tablespoons olive oil: Used to coat the squash, helping it roast to a beautiful, caramelized perfection.
1/2 teaspoon salt: Enhances the natural flavor of the squash.
1/2 teaspoon salt: Enhances the natural flavor of the squash.
1/4 teaspoon black pepper: Adds a subtle warmth.
1/4 teaspoon black pepper: Adds a subtle warmth.
For the Cheesy Rice Filling:
For the Cheesy Rice Filling:
1 cup uncooked long-grain white rice (like jasmine or basmati): This type of rice cooks up light and fluffy, providing a perfect base for the filling.
1 cup uncooked long-grain white rice (like jasmine or basmati): This type of rice cooks up light and fluffy, providing a perfect base for the filling.
2 cups low-sodium vegetable broth or chicken broth: Infuses the rice with extra flavor as it cooks. Using low-sodium allows you to control the saltiness of the final dish.
2 cups low-sodium vegetable broth or chicken broth: Infuses the rice with extra flavor as it cooks. Using low-sodium allows you to control the saltiness of the final dish.
1 tablespoon olive oil or butter: For sautéing the vegetables and adding a touch of richness.
1 tablespoon olive oil or butter: For sautéing the vegetables and adding a touch of richness.
1 medium yellow onion, finely chopped: Provides a savory, aromatic base for the stuffing.
1 medium yellow onion, finely chopped: Provides a savory, aromatic base for the stuffing.
2 cloves garlic, minced: Adds a pungent, essential depth of flavor.
2 cloves garlic, minced: Adds a pungent, essential depth of flavor.
1 cup chopped cremini or white button mushrooms: Their earthy flavor and meaty texture are a wonderful addition to the stuffing.
1 cup chopped cremini or white button mushrooms: Their earthy flavor and meaty texture are a wonderful addition to the stuffing.
1 cup fresh spinach, roughly chopped: Wilted spinach adds color, nutrients, and a mild, pleasant flavor.
1 cup fresh spinach, roughly chopped: Wilted spinach adds color, nutrients, and a mild, pleasant flavor.
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves: A classic herb that pairs beautifully with squash, imparting an earthy, slightly minty flavor.
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves: A classic herb that pairs beautifully with squash, imparting an earthy, slightly minty flavor.
1/2 teaspoon smoked paprika: Adds a subtle smokiness and a beautiful color to the rice. If you don't have it, regular paprika or a pinch of chili powder works, too.
1/2 teaspoon smoked paprika: Adds a subtle smokiness and a beautiful color to the rice. If you don't have it, regular paprika or a pinch of chili powder works, too.
1 1/2 cups shredded sharp cheddar cheese: It melts beautifully and provides that quintessential sharp, tangy flavor. We use it both in the filling and on top.
1 1/2 cups shredded sharp cheddar cheese: It melts beautifully and provides that quintessential sharp, tangy flavor. We use it both in the filling and on top.
1/2 cup grated Parmesan cheese: Adds a salty, nutty complexity that rounds out the cheesy flavor profile.
1/2 cup grated Parmesan cheese: Adds a salty, nutty complexity that rounds out the cheesy flavor profile.
Salt and pepper to taste: To season the filling perfectly.
Salt and pepper to taste: To season the filling perfectly.

Instructions

Preheat and Prepare the Squash: Start by preheating your oven to 400°F (200°C). This high heat is key to roasting the squash until it is tender and caramelized. Carefully cut each acorn squash in half lengthwise from stem to tip. Use a sturdy spoon to scoop out the seeds and stringy fibers from the center, creating a perfect well for the stuffing. You can save the seeds to roast later for a crunchy snack. Brush the insides and the cut edges of the squash with the 2 tablespoons of olive oil, then season generously with salt and pepper.
The First Roast: Place the squash halves cut-side down on a large, rimmed baking sheet lined with parchment paper. This helps them steam slightly and cook evenly. Roast for 25-30 minutes, or until the flesh is starting to become fork-tender but still holds its shape. The edges will start to brown and caramelize, which adds a wonderful sweetness.
Cook the Rice: While the squash is roasting, prepare the filling. In a medium saucepan, bring the 2 cups of broth to a rolling boil. Stir in the 1 cup of uncooked rice, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Sauté the Vegetables: While the rice cooks, heat the remaining 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and chopped mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and started to brown. The browning adds a deep, savory flavor to the stuffing.
Combine the Filling: Add the chopped spinach to the skillet and cook for 2-3 more minutes, just until it has wilted down. Stir in the dried thyme, smoked paprika, and a pinch of salt and pepper. Now, add the cooked, fluffy rice to the skillet. Stir well to combine everything evenly. Remove the skillet from the heat and stir in 1 cup of the shredded cheddar cheese and all of the grated Parmesan cheese. Mix until the cheese begins to melt and bind the filling together. Taste the mixture and adjust the seasoning if needed.
Stuff and Finish Baking: Take the baking sheet with the pre-roasted squash out of the oven and carefully flip each half over, so they are cut-side up. Evenly divide the cheesy rice mixture among the four squash halves, pressing it in gently to fill the cavity. Pile it high! There is no such thing as too much stuffing. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each stuffed squash.
The Final Bake: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the squash is perfectly tender when pierced with a fork and the cheese on top is melted, bubbly, and starting to turn a delicious golden brown.
Rest and Serve: Let the stuffed squash rest for about 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Serve hot.