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acorn squash stuffed with wild rice, apples, mushrooms, kale, topped with fresh sage & fresh thyme

Vegan Apple Wild Rice Stuffed Acorn Squash

A hearty & filling roasted acorn squash stuffed with an apple, veggie, & wild rice filling!
4.76 from 33 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 stuffed squash


  • 2 acorn squash halved and deseeded
  • ½ cup wild rice uncooked
  • 1 ½ cups vegetable broth or vegetable stock
  • 2 Tablespoons oil
  • 2 shallots finely chopped
  • 6 cloves garlic finely minced
  • 2 cups chopped mushrooms
  • 2 cups chopped kale loosely packed
  • 1 sweet red apple chopped (about 1 ¼ cups)
  • 1 teaspoon salt more or less to taste
  • ¼ teaspoon ground pepper more or less to taste
  • ¼ cup pepitas or pumpkin seeds
  • 2 Tablespoons dried cranberries
  • fresh thyme & fresh sage optional, I add about 1 tsp of each


  • Preheat the oven to 400F. Then, wash the acorn squash, slice each in half from stem to end, and remove the seeds & stringy flesh inside. Add the squash halves to a baking tray covered with parchment paper and season by rubbing with olive oil, salt, & pepper. Then, flip upside down so the fleshy inside is facing down and add to the oven to bake for 40-45 minutes until cooked through. Once cooked, flip over and set aside to be filled.
  • Once the squash is in the oven, add the wild rice and vegetable broth to a small saucepan and stir together. Cover, turn on the heat, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 40-45 minutes until cooked through. Cooked wild rice will be chewy, but should be tender.
  • While the squash and wild rice are cooking, make the filling. Cut the shallots, garlic, mushrooms, apples, and kale before starting. Then, add 2 Tbsp olive oil to a large pan and heat over medium heat.
  • Once the oil is hot, add in the shallots & garlic and sauté for 3 minutes until beginning to brown and caramelize. Then, add in the chopped mushrooms, stir, and cook together for another 5 minutes until the mushrooms are beginning to brown and crisp.
  • Next, add the chopped kale, chopped apples, salt, and pepper. Stir and sauté with the other ingredients over low heat for another 2-3 minutes until the kale has wilted and the apples are slightly cooked.
  • Then, turn off the heat and add in the pepitas, dried cranberries, cooked wild rice, fresh thyme, and fresh sage. Mix together and season with additional salt & pepper to your liking.
  • Fill each cooked acorn squash half with the wild rice stuffing. Then, garnish with additional fresh sage & thyme and serve warm. Enjoy!


  • Squash is great prepped a day ahead! To store leftovers, place in a closed container or wrap in aluminum foil and store in the fridge for 3-4 days or in the freezer for up to 1 month.
  • To reheat, preheat an oven to 200F and add the squash to a tray and cover with aluminum foil. Bake until warmed throughout (about 15-20 minutes). They can also be microwaved, but it is not recommended for the best texture
  • Acorn squash skin can be eaten and is delicious!


Serving: 1stuffed squash half | Calories: 359kcal | Carbohydrates: 64g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 973mg | Potassium: 1440mg | Fiber: 11g | Sugar: 15g | Vitamin A: 4356IU | Vitamin C: 60mg | Calcium: 182mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!