Description

Craving a warm, hearty meal that’s packed with flavor and perfect for fall? What if you could roast tender acorn squash and stuff it with a creamy, cheesy rice and spinach filling in under an hour? Cheesy Rice-Stuffed Acorn Squash is your answer—a wholesome, vegetarian dish with a 4.9-star rating from 8 reviews, ideal for weeknight dinners, cozy gatherings, or meal prep.

Ingredients

Here’s the lineup for 4 servings (assuming each half squash is a serving). Each ingredient plays a key role, with swaps for flexibility.

Acorn squash (2 small, halved lengthwise and seeded): Sweet, nutty base for stuffing. Sub: Butternut squash or delicata squash (adjust microwave time slightly).
Kosher salt and freshly ground pepper: Enhance flavors throughout. Sub: Sea salt or low-sodium alternatives.
Unsalted butter (3 tablespoons): Adds richness to squash and sauce. Sub: Olive oil or vegan butter for dairy-free.
Onion (1/2, finely chopped): Provides savory depth. Sub: Shallot or 1/2 teaspoon onion powder.
Garlic (2 cloves, minced): Adds aromatic warmth. Sub: 1/2 teaspoon garlic powder.
All-purpose flour (2 tablespoons): Thickens the creamy sauce. Sub: Gluten-free flour or cornstarch (1 tablespoon).
Milk (2 cups): Creates a smooth, creamy base. Sub: Unsweetened almond milk, oat milk, or half-and-half for richer flavor.
Shredded cheddar cheese (1 cup, about 4 ounces, plus more for topping): Brings melty, tangy richness. Sub: Gouda, Monterey Jack, or vegan cheese.
Ground nutmeg (1/4 teaspoon): Adds warm, subtle spice. Sub: Cinnamon or allspice.
Cooked brown rice (2 cups): Adds hearty, nutty texture. Sub: White rice, quinoa, or farro.
Frozen chopped spinach (10-ounce package, thawed and squeezed dry): Provides nutrient-packed green goodness. Sub: Fresh spinach (wilted) or kale.
Fresh parsley (chopped, for topping): Adds bright, fresh contrast. Sub: Cilantro or chives.

These ingredients are pantry-friendly, and the mix of fiber-rich squash, whole grains, and nutrient-dense spinach makes this a wholesome, satisfying meal.

Cook Mode Prevent your screen from going dark

Instructions

Prep the squash: Position a rack in the upper third of the oven and preheat to 425°F. Halve 2 small acorn squash lengthwise, remove seeds, and place cut-side up in a large microwave-safe dish with 1 tablespoon water. Dot with 1 tablespoon butter (divided among halves) and season with kosher salt and pepper. Cover with plastic wrap, pierce to vent, and microwave until tender, about 15 minutes. Tip: Check doneness with a fork; squash should be soft but hold its shape.
Cook the onion and garlic: Heat 2 tablespoons butter in a large pot or Dutch oven over medium heat until melted. Add 1/2 finely chopped onion and cook, stirring, until softened, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute. Tip: Chop onion finely for even cooking; stir to prevent garlic from burning.
Make the sauce: Add 2 tablespoons flour to the pot and cook, stirring, for 3 minutes to remove the raw flour taste. Whisk in 2 cups milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Tip: Whisk constantly to avoid lumps and ensure a creamy sauce.
Add cheese and fillings: Stir in 1 cup shredded cheddar until melted. Add 1/4 teaspoon nutmeg, 3/4 teaspoon kosher salt, and a few grinds of pepper. Stir in 2 cups cooked brown rice and 10 ounces thawed, squeezed-dry spinach. Tip: Ensure spinach is well-drained to avoid a watery filling.
Assemble and bake: Transfer squash halves to a rimmed baking sheet, cut-side up. Fill each half with the rice mixture, dividing evenly. Sprinkle with extra shredded cheddar. Bake until the cheese is lightly browned, about 15 minutes. Tip: Pack filling generously but don’t overflow; press lightly to fit.
Serve: Top with chopped fresh parsley and serve immediately. Tip: Let cool for 2 minutes for easier eating.