This wild rice stuffed acorn squash is a hearty and satisfying main dish, perfect for a cool evening. It brings together the sweet, nutty flavor of roasted squash with a savory sausage and wild rice filling.
The whole dish comes together in under an hour. While the squash roasts, you prepare the simple filling on the stovetop, making it a manageable weeknight meal that feels special.
Why You’ll Love Wild Rice Stuffed Acorn Squash
- Roasting the squash cut-side down first helps it steam, making the flesh tender and easy to scoop.
- Cooking the sausage and aromatics separately develops a deep, savory flavor base for the filling.
- A final, short bake after stuffing allows the flavors to meld and warms everything through completely.
Wild Rice Stuffed Acorn Squash Ingredients
- Acorn Squash: Look for squash that feels heavy for its size with a firm, dark green rind without soft spots.
- Ground Sausage: Pork, turkey, or even a plant-based ground substitute will work well. Choose a mild or savory variety.
- Wild Rice: You can use a wild rice blend or 100% wild rice. Leftover cooked rice is a great shortcut for this recipe.
- Olive Oil: Avocado oil or sunflower oil are good alternatives.
- Spinach: This is optional but adds color and nutrients. Finely chopped kale would also work but may need a minute longer to wilt.
Exact quantities are in the recipe card below.
How to Make Wild Rice Stuffed Acorn Squash
Step 1: Roast the Squash
Start by preparing your acorn squash. Cut them in half from stem to tip and use a spoon to scoop out the seeds. Brush the cut surfaces with oil, season with salt and pepper, and place them cut-side down on a baking sheet to roast until tender.
Step 2: Cook the Filling
While the squash is in the oven, make the filling. Brown the ground sausage in a skillet, breaking it up with a spoon. Once it’s cooked, add the minced garlic and green onions and cook for another minute until fragrant.
Step 3: Combine and Stuff
Turn off the heat and stir the cooked wild rice and optional spinach into the sausage mixture. Once the squash is ready, carefully flip the halves over. You can scoop out a little extra flesh to make a bigger bowl for the stuffing, then divide the filling evenly among the squash halves.
Step 4: Final Bake
Return the stuffed squash to the oven for a few more minutes. This final bake warms everything through and helps the top of the filling get a little color. Serve them warm right from the baking sheet.
Storage Tips for Wild Rice Stuffed Acorn Squash
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also freeze the cooled, stuffed squash for up to 3 months; reheat from frozen for 30-40 minutes.
Expert Tips for Wild Rice Stuffed Acorn Squash
- Food Safety: Ensure the ground sausage is cooked to a safe internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.
- Cutting the Squash: To make the squash easier and safer to cut, you can microwave it for 2-3 minutes to soften the rind slightly.
- Stability: If your squash halves wobble, carefully shave a thin slice off the bottom rind to create a flat, stable base before stuffing.
- Make-Ahead: The filling can be prepared up to 2 days in advance and refrigerated. Roast the squash, assemble, and do the final bake just before serving.
What to Serve with Wild Rice Stuffed Acorn Squash?
This is a complete meal on its own, but a simple green salad with a light vinaigrette would be a nice fresh side.
Wild Rice Stuffed Acorn Squash Recipe FAQs
Can I use a different kind of rice?
Yes, you can substitute brown rice, quinoa, or a rice blend. Just make sure it’s cooked before you add it to the filling.
How do I know when the acorn squash is done roasting?
The squash is ready when the flesh is tender enough to be easily pierced with a fork. The exact time will depend on the size of your squash.
Can I make this vegetarian?
Yes. You can omit the sausage or use a plant-based ground meat substitute. To add more flavor, you could also add sautéed mushrooms or chopped nuts like pecans or walnuts to the filling.
Wild Rice Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash about 1.5 lbs / 680g each
- 2 tbsp olive oil divided, 30 ml
- 1 lb ground sausage pork or turkey, 450g
- 1 cup cooked wild rice about 185g
- 3 cloves garlic minced
- 1/2 cup sliced green onions about 4 onions
- 1 cup chopped fresh spinach optional, about 2 oz / 55g
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Carefully cut the acorn squash in half lengthwise. Scoop out and discard the seeds and stringy parts. Brush the cut flesh of the squash with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Bake for 20-25 minutes, or until the flesh is easily pierced with a fork.
- While the squash bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it apart with a spoon, until browned and cooked through. The internal temperature should reach 160°F (71°C). Drain any excess fat.
- Add the minced garlic and sliced green onions to the skillet. Cook for 1 minute more until fragrant. If using spinach, add it now and stir until just wilted.
- Remove the skillet from the heat. Stir in the cooked wild rice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix to combine.
- When the squash is tender, remove it from the oven. Carefully flip the halves so they are cut-side up. Use a spoon to gently scoop out some of the cooked flesh to create a larger cavity if desired.
- Spoon the sausage and rice mixture evenly into the squash halves.
- Return the stuffed squash to the oven and bake for 5-7 minutes more, until the filling is heated through. Serve immediately.
