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Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries

January 8, 2019 By Patricia 30 Comments

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a pretty dish to serve anytime this winter. It not only looks good, but it’s a delight. Bonus: you can roast the seeds from the squash to nibble on later!

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a great winter dish! You'll enjoy Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries anytime.

When my mom was visiting over the holidays we made a lot of food that she typically doesn’t eat or hasn’t made herself. As great of a cook as she is (her Pasta e Fagioli [Pasta and Beans] is pretty amazing), it’s fun to see her get so excited to try things she hasn’t had before. Acorn squash was one of those things.

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a fun dish to serve for a special dish. You'll enjoy Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries any night this winter!

Have you ever stumbled upon acorn squash at the grocery store and wondered how the heck you prepare and serve them?

There are a few ways to enjoy them, like as part of this Roasted Fall Vegetables and Couscous Salad with Pomegranate Vinaigrette. 

You could also use acorn squash in my recipe for Winter Squash, White Bean, and Spinach Sauté if you can’t find one exactly like I used. 

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is such a pretty dish to serve for a special meal. Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is easy to make and fun to serve.

I had a plan for acorn squash this season: make Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries to serve with our New Year’s Day dinner. But we had so many leftovers from the previous few days we decided not to make a new meal for the day.

So on my counter these acorn squash sat. Each morning and afternoon, my mom would ask, “When are we going to make these black squash?”

She had never had them before and really wanted to check things out. Note they’re not black, but dark green.

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries makes a tasty dish for any winter meal. Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a delightful dish everyone will love.

The time finally came to get moving on this delicious, vegetarian dish. It turned out just as I expected — delicious and so pretty on a platter. AND my mom was intrigued and loved it, too.

I had roasted the seeds from the squash and sprinkled them over the tops of the finished squash. Together with the brown rice, mushrooms, and those sweet cranberries, it was the perfect bit of crunch.

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a lovely meal. Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a fun dish to serve -- and it tastes great, too!

I hope that if you were perplexed by acorn squash before, you won’t be any longer! Grab a few from the store and make Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries. You’ll love it!

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a delightful dish to serve this winter. Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries is a lovely vegetarian dish.

Nutrition

Calories

1435 cal

Fat

66 g

Carbs

188 g

Protein

24 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 4

Acorn Squash Stuffed with Brown Rice, Mushrooms, and Cranberries
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5 based on 10 review(s)

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Ingredients

  • 2 acorn squash, sliced in half, vertically, seeds and stringy pieces removed (reserve pumpkin seeds to roast if you’d like)
  • 4 tablespoons olive oil, divided
  • Salt and black pepper to season
  • 3 cups cooked brown rice
  • 1/4 cup diced onion
  • 2-3 garlic cloves, minced
  • 1/2 cup chopped mushrooms
  • 1/4 cup dried cranberries
  • 1/4 cup grated Parmesan cheese, plus extra as garnish
  • Fresh parsley, torn, for garnish

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking pan with aluminum foil.
  2. If you’d like to roast the seeds from the squash, wipe them off with a paper towel and place them on a baking pan lined with aluminum foil. Season with a bit of salt and pop in the oven for 4-7 minutes (keep a watch on them so they don’t burn). Remove from the oven and set aside.
  3. Brush the squash halves, inside and on the cut surface, with 2 tablespoons olive oil. Season with the salt and black pepper. Place on the foil-lined baking pan, cut side down.
  4. Bake for 25-35 minutes, or until the flesh of the squash is fork tender.
  5. As the squash cooks, add the remaining olive oil to a large skillet over medium-high heat. When hot, add the onion and cook for several minutes or until it softens. Add the garlic and cook for about 30 seconds. Add the mushrooms. Stir and cook until the mushrooms are soft, about 3 minutes.
  6. Add the cooked brown rice to the skillet. Season the mixture with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and cook until the rice is heated through.
  7. Turn off the heat and add the Parmesan cheese and cranberries. Mix to combine.
  8. Spoon the mixture evenly into the squash halves. Return to the oven for 5-7 minutes.
  9. Remove and sprinkle with a bit of additional Parmesan cheese and the parsley. If you roasted the seeds, sprinkle a few over the tops of the mixture.
  10. Serve warm.
7.8.1.2
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https://www.azgrabaplate.com/acorn-squash-stuffed-with-brown-rice-mushrooms-and-cranberries/

Filed Under: Dinner, Gluten Free, Lunch, Recipes, Vegetarian Tagged With: acorn squash, gluten-free recipes, vegetarian recipes

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Comments

  1. Andie Thueson says

    January 9, 2019 at 11:15 am

    Acorn squash is one of my favorites I love all the flavors you chose to stuff in there! Need to try!
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:38 pm

      Thanks, Andie! So many goodies, and easily customizable, too!
      Reply
  2. Nellie Tracy says

    January 9, 2019 at 12:29 pm

    Such a great recipe with beautiful results!
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:37 pm

      Thanks very much, Nellie!
      Reply
  3. Renee Goerger says

    January 9, 2019 at 2:07 pm

    This is my favorite recipe for acorn squash. The sweet from the cranberries really plays nicely with the brown rice, mushrooms and tender squash. Thanks for sharing this recipe!
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:37 pm

      Thanks for stopping by, Renee! Yes, the combo of flavors is fab!
      Reply
  4. Marina says

    January 9, 2019 at 2:14 pm

    Love it...want to try this recipe as I told you on IG. I do really love squash!
    Reply
    • Patricia says

      January 11, 2019 at 5:37 pm

      That's awesome, Marina! I hope you do, and enjoy! Thanks!
      Reply
  5. Amber Olson says

    January 9, 2019 at 2:45 pm

    This is a really beautiful dish! Would be perfect for entertaining this time of year- simple and impressive.
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:36 pm

      Thank you, Amber! Yes, it would be nice for a special-occasion meal!
      Reply
  6. Sara says

    January 9, 2019 at 6:22 pm

    Beautiful recipe for winter! Love the mix of cranberries, mushrooms and squash!
    Reply
    • Patricia says

      January 11, 2019 at 5:36 pm

      Thanks so much, Sara! It's easily customizable, too!
      Reply
  7. Chrissie Baker says

    January 10, 2019 at 3:52 am

    YUM. What a great way to eat acorn squash! And I could bring this to work for lunch. This one of my favorite things to cook with. I love this! I usually eat this at least once a week, sometimes up to once a day :-)
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:36 pm

      Hi Chrissie! That's amazing! I could eat it all the time, too -- easy to make! Thank you!
      Reply
  8. Brandy O'Neill says

    January 10, 2019 at 6:53 am

    This looks delicious! Saving to make soon!
    Reply
    • Patricia says

      January 11, 2019 at 5:35 pm

      Thanks, Brandy! Enjoy!
      Reply
  9. Taylor W. says

    January 10, 2019 at 7:07 am

    Perfect for meatless Monday! Love all the flavors!
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:35 pm

      Oh, for sure! Thank you, Taylor!
      Reply
  10. Catalina says

    January 10, 2019 at 7:55 am

    A must try recipe! All these flavors! Sounds incredibly delicious!
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:35 pm

      Thanks so much, Catalina!
      Reply
  11. Cathy says

    January 10, 2019 at 12:18 pm

    Such a great side dish! I love all the flavors!
    Reply
    • Patricia says

      January 11, 2019 at 5:34 pm

      Thank you, thank you! :)
      Reply
  12. Grace says

    January 10, 2019 at 5:03 pm

    I'm not usually a squash fan but this seriously looks really amazing and healthy at the same time! I might have to try making it sometime myself. Thanks!
    Reply
    • Patricia says

      January 11, 2019 at 5:34 pm

      Hi Grace - thanks for stopping by! I hope you try it sometime - it might surprise you and become a new favorite ;)
      Reply
  13. Aditi Wardhan Singh says

    January 11, 2019 at 9:44 am

    This looks so wonderful and so festive. I love all the ingredients
    ★★★★★
    Reply
    • Patricia says

      January 11, 2019 at 5:32 pm

      Thanks so much, Aditi!
      Reply
  14. Erin | Dinners,Dishes and Dessert says

    January 12, 2019 at 12:01 am

    This couldn't look any more perfect! So vibrant, healthy and yummy!
    ★★★★★
    Reply
    • Patricia says

      January 12, 2019 at 5:24 pm

      Thanks, Erin (and tasty, too)! :)
      Reply
  15. Erin | Dinners,Dishes and Dessert says

    January 12, 2019 at 12:03 am

    What a great recipe! I have to put this on my menu!
    ★★★★★
    Reply
    • Patricia says

      January 12, 2019 at 5:24 pm

      Thanks! I hope you do :)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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