Healthy Fast Food Recipes

Wild Rice Stuffed Acorn Squash with Cranberries and Pecans (Vegan)

Name: Wild Rice Stuffed Acorn Squash with Cranberries and Pecans
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 medium acorn squash (halved and seeded); 1 tbsp olive oil; salt and black pepper; 1 cup wild rice or wild rice blend (uncooked, rinsed); 2½ cups low-sodium vegetable broth; 1 tbsp olive oil; 1 medium yellow onion (diced); 2 stalks celery (diced); 2 cloves garlic (minced); 1 tsp dried sage; ½ tsp dried thyme; 1 can chickpeas (15 oz, drained and rinsed); 2 cups kale (stems removed, chopped); ⅓ cup dried cranberries (unsweetened or juice-sweetened); ⅓ cup pecans (toasted and chopped); 1 tbsp maple syrup; 1 tbsp lemon juice

Doctor Pizza

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This wild rice stuffed acorn squash tastes like Thanksgiving in every bite. Sweet roasted squash halves are filled with nutty wild rice, sage, chickpeas, kale, tart cranberries and toasted pecans. Each half is its own beautiful plate, which makes it a perfect vegan main for guests, and it doubles as a hearty side for everyone else.

🌱 Why This Stuffed Squash Is So Good for You

Very high in fiber: Squash, wild rice, chickpeas and kale add up to about 13 g of fiber per serving.
Complete-feeling protein: Chickpeas and wild rice together give about 13 g of plant protein.
Vitamin A boost: Acorn squash is rich in beta-carotene, vitamin C and potassium.
Lightly sweetened: Just a tablespoon of maple syrup and some dried cranberries, with no brown sugar or butter.

🎃 Wild Rice Stuffed Acorn Squash with Cranberries and Pecans Recipe

Roasted acorn squash halves stuffed with wild rice, chickpeas, kale, cranberries and pecans

Wild Rice Stuffed Acorn Squash with Cranberries and Pecans

Roasted acorn squash halves filled with herby wild rice, chickpeas, kale, cranberries and toasted pecans. A high-fiber vegan Thanksgiving main.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course, Side Dish

Cuisine American

Servings 4 stuffed halves

Calories 430 kcal

Ingredients

Squash

2 medium acorn squash halved and seeded
1 tbsp olive oil
salt and black pepper

Filling

1 cup wild rice or wild rice blend uncooked, rinsed
2½ cups low-sodium vegetable broth
1 tbsp olive oil
1 medium yellow onion diced
2 stalks celery diced
2 cloves garlic minced
1 tsp dried sage
½ tsp dried thyme
1 can chickpeas 15 oz, drained and rinsed
2 cups kale stems removed, chopped
⅓ cup dried cranberries unsweetened or juice-sweetened
⅓ cup pecans toasted and chopped
1 tbsp maple syrup
1 tbsp lemon juice

Instructions

Bring the wild rice and broth to a boil in a saucepan. Cover, lower the heat and simmer for 40–45 minutes (or as the package says) until tender. Drain any extra liquid.
Meanwhile, heat the oven to 400°F (200°C). Brush the cut sides of the squash with olive oil, season with salt and pepper, and roast cut-side down on a lined baking sheet for 30–35 minutes, until fork-tender.
Heat the olive oil in a large skillet over medium heat. Cook the onion and celery for 6 minutes until soft. Add the garlic, sage and thyme and cook 1 minute.
Add the chickpeas and kale and cook for 3–4 minutes until the kale wilts.
Stir in the cooked wild rice, cranberries, pecans, maple syrup and lemon juice. Season with salt and pepper.
Turn the squash halves cut-side up, pile the filling high in each one and bake for 10 more minutes. Serve warm.

Notes

Make the filling and roast the squash a day ahead, then stuff and reheat at 375°F (190°C) for 15 minutes. Quinoa or brown rice can replace the wild rice. Nutrition values are estimates.

Keyword stuffed acorn squash, vegan main dish, vegan thanksgiving, wild rice stuffed squash

🍴 How to Serve It

As a vegan main with Easy Vegan Mushroom Gravy on top.
Cut into quarters as a colorful side dish on a big Thanksgiving platter.
Packed into containers for a filling make-ahead lunch.

🧘‍♀️ Nutrition Tips

Approximate nutrition per serving (1 stuffed half): 430 calories · 13 g protein · 75 g carbs · 13 g fiber · 11 g fat.

Wild rice takes time. Pure wild rice needs about 45 minutes. A wild rice blend cooks faster, so check the package.
Choose unsweetened or juice-sweetened cranberries to keep the added sugar low.
Make it ahead: Roast the squash and make the filling a day early, then stuff and reheat at 375°F for 15 minutes.
Nutrition values are estimates.

🛒 Healthy Amazon Finds for This Recipe

Pompeian USDA Organic Robust Extra Virgin Olive Oil: for roasting the squash and sautéing the vegetables.
Maple Valley Organic Pure Maple Syrup: a small drizzle sweetens the filling naturally.
FIT Strong & Healthy Glass Meal Prep Containers: great for storing leftover filling for lunches.

❓ Frequently Asked Questions

Do you eat the skin of acorn squash?

Yes, the skin of acorn squash is edible once roasted. It's softer than butternut skin, though some people prefer to scoop the flesh out and leave it.

Can I use another squash?

Yes. Delicata, carnival or small butternut squash halves all work. Adjust the roasting time until the flesh is fork-tender.

Can I use brown rice instead of wild rice?

Yes. Use the same amount of brown rice or quinoa. Quinoa cooks in about 15 minutes and adds a little more protein.

How do I cut an acorn squash safely?

Microwave it whole for 2–3 minutes to soften the skin, then cut it in half from stem to tip with a large, heavy knife on a damp towel so it doesn't slide.

🔗 You May Also Like

🧮 Track it: Use our free Macronutrients Calculator to see how much protein, carbs and fat fit your goals.

✅ Final Thoughts

Wild rice stuffed acorn squash is festive, filling and full of fiber, and it looks gorgeous on the table. It’s an easy way to give vegan guests a real main dish while everyone else enjoys it as a side. Pin it for Thanksgiving!