Savory Stuffed Acorn Squash
Prep time
Cook time
Total time
You can easily substitute the rice with quinoa. This recipe is vegetarian but a rather lovely vegetarian dish. If you had an insistent meat eater you could use a small about of poultry sausage but you really don't need it. This dish is full of flavor and texture.
: vegetarian, gluten free, main dish, healthy, seasonal
Serves: 6-10
  • Squash shell ingredients
  • 3 acorn squash, halved lengthwise and seeded
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Phoebe’s Pure Food Herb Dipping Oil Blend or Italian herb blend
  • 3 gloves garlic, peeled and halved
  • Squash filling ingredients
  • 2 cups low-sodium broth
  • ⅔ cup long grain brown rice
  • 3 tablespoons split yellow peas
  • 3 tablespoons french lentils or wild rice blend
  • 1 teaspoon Phoebe’s Pure Food Herb Dipping Oil Blend or Italian herb blend
  • 8 ounces chopped baby bella mushrooms
  • 2 teaspoons olive oil
  • 1 cup crushed tomatoes
  • ¼ cup chopped walnuts
  • 4 ounces Conebella smoked cheddar, shredded, divided
  1. Begin to prepare the shell by preheating the oven to 400 degrees. Line baking sheets with aluminum foil or parchment paper.
  2. Combine the olive oil and herb blend. Coat the inside of each acorn half with the oil blend.
  3. Place each acorn half cut side down over a piece of garlic clove.
  4. Roast the squash for 25 minutes.
  5. Prepare the filling as the squash roasts.
  6. Bringing the broth, rice, beans and herb blend to a boil. Cover, reduce to simmer and cook for 20 minutes.
  7. In a small skillet sauté the mushrooms with olive oil until tender, set aside.
  8. Combine the tomatoes, mushrooms and walnuts with the rice blend.
  9. Stir all but ½ cup of cheese into the rice mixture. Spoon the rice mixture into each squash half. Top with remaining cheese.
  10. Reduce oven temperature to 350 degrees. Bake for 20-25 minutes until golden.
Recipe by phoebe's pure food at