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–+ servings

Cozy Cranberry and Goat Cheese Stuffed Acorn Squash Delights

A cozy vegetarian recipe for Cranberry and Goat Cheese Stuffed Acorn Squash that dazzles with flavors and vibrant presentation.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: dinner
Cuisine: vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Acorn Squash
  • 2 medium acorn squash fresh for best flavor
For the Filling
  • 1 cup wild rice or swap with quinoa or brown rice
  • 4 oz goat cheese or plant-based cheese for vegan option
  • ½ cup dried cranberries can replace with dried cherries
  • ¼ cup pumpkin seeds or pecans; walnuts are a good alternative
For the Vegetables
  • 2 cups kale substitute with spinach if preferred
  • 1 medium onion shallots can be used for sweeter flavor
  • 2 cloves garlic minced
For Cooking
  • 2 tablespoon olive oil or avocado oil
Optional Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Equipment

  • oven
  • baking sheet
  • parchment paper
  • skillet
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Slice the acorn squash in half, scoop out seeds, brush with olive oil, and season with salt and pepper.
  2. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
  3. Cook wild rice according to package instructions, typically about 40 minutes until fluffy.
  4. In a skillet, heat olive oil and sauté diced onions for about 5 minutes until translucent. Add minced garlic and chopped mushrooms, cooking until softened.
  5. Add chopped kale to skillet and cook for 5 minutes. Season with salt and pepper. Fold in cooked wild rice.
  6. Let the mixture cool slightly before folding in dried cranberries and your choice of seeds or nuts. Finally, mix in the goat cheese.
  7. Fill the roasted acorn squash halves with the mixture and return to the oven for another 15-20 minutes.
  8. Remove from oven, garnish with parsley or cilantro, and serve warm.

Nutrition

Serving: 1stuffed acorn squash halfCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 120mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze filling and squashes separately for longer storage.

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