Stuffed Acorn Squash with Wild Rice is a favorite in my kitchen, especially when I’m staring at that weird-looking squash on my counter, just kinda wondering—what next? Sound familiar? Seriously, it’s one of those dishes that feels fancy without all the fuss. And, oh, if you love squash, you gotta check out this Best Summer Squash Casserole too. Comfort food with zero sweatshirt required.

How to pick the best acorn squash

Okay, real talk. Picking a good acorn squash isn’t exactly rocket science, but there are a couple of things I keep an eye on so mine doesn’t taste weird or make my oven cry. I always go for one that’s heavy for its size, you know, not all hollow and wimpy. The skin should be deep green—not orange (unless you want something a little past its prime, which… why?). If you see soft spots or any mushy bits, walk away. I’m in the Midwest, so yeah, if it’s from a local farm in fall it’s probably sweet perfection. Once you get the hang of it, honestly, you’ll feel like a squash detective. Not a brag, just facts.

Preparing and cutting an acorn squash

First: don’t panic. It looks intimidating, but it’s easier than getting WiFi to work in an old house. Wash the squash, then set it flat on the cutting board. Use a really sharp knife—not your grandma’s tiny paring knife (learned that the hard way)—and slice it in half lengthwise, through the stem if you can. Scoop out the seeds with a spoon. The edges can be a bit tough, so don’t be afraid to use some elbow grease. And, hey, don’t toss those seeds. You can roast them up for a snack if you’re feeling thrifty. I usually drizzle a drop or three of oil on the squash and pop it in the oven with salt and pepper. Bake at 400 degrees until it’s soft when poked, like a ripe avocado. Your kitchen might end up smelling like fall heaven.

What kind of rice is best?

Here’s the scoop: wild rice is king here. Regular old white rice gets lost inside the squash. Wild rice is chewy, nutty, even a little dramatic. If you’ve got no wild rice, consider brown rice (it’s better than nothing). Skip instant stuff—it turns to mush. Sometimes I mix wild rice with brown or red jasmine rice if I’m running low. Adds a cool speckled look. Oh, and pro tip, if you’re wondering about rice health stuff, take a peek at this awesome Are Soba Noodles Healthier Than Rice guide I read last weekend. Total rabbit hole, but super helpful! Rice matters, promise.

Filling ingredients

My filling is like a greatest hits collection for cold nights. I sauté some chopped onions and celery (in butter if I’m feeling wild), then toss in garlic, wild rice, chopped mushrooms if I’ve got ‘em, some dried cranberries or cherries for sweetness (can’t help myself). Sometimes, I’ll throw in pecans or walnuts. Adds a crunch, you know? I don’t always add cheese but feta or goat cheese on top gives it a five-star restaurant vibe. A little salt, dash of pepper, a sprinkle of sage, and I call it a day. If you wanna keep it vegan, skip the cheese and sub in olive oil instead of butter—promise, still mind-blowing.

“This recipe totally changed my mind about squash. I thought it was bland, but with the wild rice filling it’s insanely good. Now my friends ask for the recipe all the time!” – Lisa R., Minnesota

Helpful tips

Alright. A few quick tips to make this a breeze, if you’re like me and easily distracted:

Tent foil over the squash halves if they start looking too toasty before the insides finish
If the rice is drying out, splash a bit of broth in before stuffing it in the squash
Make extra filling for leftovers. (It’s an underrated move)
Don’t skip the herbs—fresh or dried, they make the dish smell like an autumn forest

Trust me, you’ll look like a kitchen pro with these up your sleeve.

Common Questions

Can I make Stuffed Acorn Squash with Wild Rice ahead of time?
Oh, for sure. I’ve made the filling a day before, stuffed the squash, and baked right before guests arrive.

Is it freezer friendly?
Honestly, squash gets a little mushy after freezing. The filling, though? Freezes great.

Do I need to peel acorn squash?
Nope, don’t bother. The skin softens up in the oven and is actually edible—seriously.

Can I add meat?
Absolutely. Cooked ground sausage or shredded chicken works well if you’re feeling carnivorous.

Any substitutes for wild rice?
You can try brown rice or even quinoa if you can’t find wild rice. Won’t be exactly the same, but still tasty.

Why this recipe is a keeper

There you go, friends. Stuffed Acorn Squash with Wild Rice is honestly one of those “close your eyes and enjoy the season” kinds of meals. It’s simple, filling, and—dare I say it—kinda show-offy without the sweat. If you feel like exploring more cozy dishes, check out Wild Rice Stuffed Acorn Squash | Where You Get Your Protein and another favorite of mine, this perfect Authentic Spanish Rice Recipe. Try the squash, riff on the fillings, and don’t be afraid to mess it up. Sometimes the tastiest bites come from happy accidents.