top down view of healthy roasted acorn squash with wild rice medley.

5 from 4 reviews

Festive and fun, stuffed acorn squash features wild rice, beans and mix of vegetables. Great for casual dining and makes a great center piece for any gathering!


  • 3 acorn squashes, cut in half lengthwise and seeds removed
  • olive oil (to roast oil-free see notes)
  • 1 teaspoon thyme, divided
  • sea salt

Wild Rice Medley

  • 1 cup wild rice, dry (I used half black wild rice and half long grain brown rice)
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium/large red bell pepper, diced
  • 1 small onion or 1 large shallot, diced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms (about 2 cups), sliced
  • 2 large handfuls baby spinach (baby kale or chard is great too, or a combo)
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 teaspoon thyme (dried or fresh)
  • 1 teaspoon red pepper flakes, optional
  • sea salt and cracked pepper to taste


Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or silicone mat. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash).

Prep and roast the squash: Cut and seed your squash, place on baking sheet with cut side up. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. If by chance your squash is done first, cover with foil to keep it from drying out.

Rice: Cook your rice according to package directions. Wild rice will take about the same time as the squash to cook, about 40-45 min. Set aside.

Veggies: In large pan, heat oil on medium heat. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens).

Wild Rice Medley: Combine the rice and sautéed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.

Stuff: Scoop mixture into each acorn squash half and serve with any additional seasonings. I actually like to top mine with some sriracha for that extra heat and flavor I love so much. :)

Serves 6 (or 3 for the hearty eaters).

Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.


Quinoa or quinoa/rice combo would be great too and add even more protein per serving.

To make this oil free, omit the oil when roasting the squash and roast the squash cut side down to keep the moisture in. You can still add a little salt and pepper, and place a sprig of thyme underneath so the flavor with infuse the squash a little. Use water in place of oil when sauteing the vegetables.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!

Keywords: stuffed acorn squash recipe, stuffed acorn squash wild rice medley