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Stuffed Acorn Squash with Cranberry Sauce

Acorn squash, a type of winter squash, is high in fiber, trans fat-free, cholesterol-free, sodium-free and a good source of vitamin C, making it a great base for this seasonal recipe. The added ingredients of cranberries, walnuts, rice, apples and more bring this stuffed acorn squash with cranberry sauce recipe to life. Enjoy this tasty vegetarian dish with your family this holiday season.



  • Stuffed Acorn Squash with Cranberry Sauce4 acorn squash, cut in half and seeds removed

  • 1 1/4 cups vegetable broth

  • 1/3 cup wild rice (suggest Uncle Ben's)

  • 1/2 medium red onion, chopped

  • 1/4 cup celery, chopped

  • 1/2 tablespoon oil

  • 1 medium apple, peeled, cored and chopped

  • 1 1/2 cups bread crumbs

  • 2 tablespoons dried cranberries

  • 1 tablespoon walnuts, finely chopped

  • 1/8 teaspoon dried thyme

  • Salt and pepper to taste

  • 1/4 cup apple juice



  • 1 cup of cranberry sauce

  • 1/4 cup apple juice

  • 2 tablespoons dried cranberries



  1. Preheat oven to 375 degrees Fahrenheit.

  2. Bring vegetable broth to a simmer. Stir in wild rice, cover and simmer gently until liquid is absorbed (about 25 minutes).

  3. In a skillet over medium  heat, sauté onion and celery in oil until golden brown.

  4. Cut squash in half and remove seeds. Place cut side down in a shallow pan with enough water to cover the bottom of the pan. Cover the pan with plastic wrap and make a small hole for steam to escape. Microwave on high for 10 minutes or until the squash is tender.

  5. In a large bowl, combine cooked wild rice, onion-celery mixture, apple, bread crumbs, dried cranberries, walnuts, thyme, salt and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring until mixture is evenly moistened.

  6. Scoop ½ cup of filling into each acorn half.  Bake until the top is slightly crispy, approximately 10 to 20 minutes.

  7. Heat cranberry sauce with apple juice and dried cranberries. Place acorn on plate and ladle with glaze.


Nutrition Information

  • Serves: 8

  • Calories: 346


This information has been approved by Clinical Nutrition Services (November 2011). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.