Stuffed Acorn Squash with Rice, Cranberries, Walnuts & Feta
This stunning vegetarian dish brings together the natural sweetness of roasted acorn squash with a savory, nutty, and tangy rice filling. The mix of fluffy rice, tart cranberries, crunchy walnuts, and creamy feta cheese creates a perfect balance of flavors — a wholesome Mediterranean-style meal or holiday side.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Serves: 4
Ingredients
For the Squash:
2 medium acorn squashes, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper, to taste
½ teaspoon ground cinnamon or smoked paprika
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked brown or wild rice
¼ cup dried cranberries
¼ cup chopped walnuts
½ cup crumbled feta cheese
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme or rosemary
Salt and pepper to taste
Optional: drizzle of honey or balsamic glaze before serving
Instructions
1. Roast the Squash:
Preheat oven to 400°F (200°C).
Brush the inside of each squash half with olive oil and season with salt, pepper, and a pinch of cinnamon or paprika.
Place cut-side down on a parchment-lined baking sheet.
Roast for 35–40 minutes, until the flesh is tender and golden around the edges.
2. Prepare the Filling:
- While the squash roasts, heat olive oil in a skillet over medium heat.
- Add onion and cook for 5–6 minutes until soft and translucent.
- Add garlic and cook for another 30 seconds.
- Stir in cooked rice, cranberries, walnuts, thyme, salt, and pepper.
- Remove from heat and gently fold in feta cheese and parsley.
3. Assemble and Bake:
- Flip roasted squash halves cut-side up.
- Spoon the rice mixture into each half, pressing lightly to fill.
- Return to oven and bake for another 10 minutes to warm through and slightly toast the top.
4. Serve:
Drizzle with a touch of honey or balsamic glaze for extra depth and shine. Garnish with extra parsley and crumbled feta.
Notes & Tips
Substitute feta with goat cheese or ricotta salata for a milder flavor.
Add chopped spinach or kale for a nutrient boost.
For a festive touch, sprinkle with pomegranate seeds before serving.
The filling can be made a day ahead and reheated when ready to serve.
Serving Suggestions
Serve as:
A main vegetarian dish with a green salad or soup.
A holiday side dish alongside roast chicken or lamb.
Part of a Mediterranean mezze platter with hummus, olives, and flatbread.
Frequently Asked Questions
Q: Can I make this recipe vegan?
Yes! Simply omit the feta or use vegan feta cheese.
Q: Can I use another grain?
Absolutely — quinoa, farro, or couscous all work beautifully.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Nutritional Information
Calories: ~310 kcal
Protein: 9g
Carbohydrates: 42g
Fat: 13g
Fiber: 5g
Calcium: 12% DV