Mediterranean Stuffed Acorn Squash with Wild Rice, Apples & Cranberries

This Mediterranean-inspired stuffed acorn squash brings together the best of sweet, savory, and earthy flavors in one colorful dish. The tender roasted squash is filled with a hearty blend of wild rice, crisp apples, tart cranberries, crunchy nuts, and a drizzle of maple syrup—all tied together with herbs and a hint of cinnamon. It’s the kind of comforting, nourishing meal that looks impressive but comes together easily. Perfect for cozy dinners, fall gatherings, or even a vegetarian holiday main course, this dish captures the warmth and balance that Mediterranean cooking is known for.

Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4

Ingredients

2 medium acorn squash, halved and seeded

1 tbsp (15 ml) olive oil

Salt and black pepper, to taste

1 cup (185 g) cooked wild rice

1 small apple, diced

¼ cup (30 g) dried cranberries

¼ cup (30 g) chopped walnuts or pecans

1 tbsp (15 ml) maple syrup

½ tsp (1 g) ground cinnamon

½ tsp (1 g) dried thyme

Optional: 2 tbsp (30 g) crumbled feta or goat cheese

Instructions

Preheat the oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the squash:
Brush the cut sides of each squash half with olive oil. Sprinkle with salt and black pepper. Place them cut side down on the baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork.

Make the filling:
While the squash roasts, combine the cooked wild rice, diced apple, dried cranberries, chopped walnuts or pecans, maple syrup, cinnamon, and thyme in a large bowl. Mix well and season with a pinch of salt and pepper.

Fill the squash:
Once the squash is roasted, flip the halves cut side up. Spoon the rice mixture evenly into each cavity, pressing lightly to help it hold together.

Bake again:
Return the stuffed squash to the oven and bake for another 10 minutes to warm the filling and allow the flavors to meld.

Add cheese (optional):
Remove from the oven and sprinkle with crumbled feta or goat cheese for a creamy, tangy finish.

Serve:
Garnish with fresh herbs if desired and serve warm as a main dish or hearty side.

Tips

Choosing the right squash: Pick firm, medium-sized acorn squash with smooth, dull skin and no soft spots. Smaller ones tend to roast more evenly and have a sweeter flavor.

Make it ahead: You can roast the squash and prepare the filling a day in advance. When ready to serve, stuff and bake for 15–20 minutes until hot.

For a crispier top: Broil the stuffed squash for 2–3 minutes at the end of baking to toast the nuts and caramelize the maple syrup.

Add freshness: A squeeze of lemon juice or a sprinkle of chopped parsley brightens the flavors right before serving.

Control sweetness: If you prefer a less sweet version, reduce the maple syrup to 1 teaspoon or skip it entirely.

Variations

Savory Spin:
Skip the maple syrup and cranberries, and stir in sautéed spinach, caramelized onions, and a pinch of chili flakes for a more savory profile.

Protein-Packed:
Add chickpeas, lentils, or cooked quinoa to the wild rice mixture for extra plant-based protein.

Cheesy Mediterranean Twist:
Mix feta or goat cheese directly into the filling before baking for a creamy texture throughout.

Autumn Flavor Boost:
Add a handful of roasted pumpkin seeds or toss in diced roasted sweet potato for extra color and depth.

Vegan Version:
Leave out the cheese or replace it with a vegan feta substitute—everything else is naturally plant-based.

Q&A

Q: Can I use another type of squash?
A: Yes, butternut or delicata squash also work well. Just adjust the roasting time depending on the size.

Q: How can I make the filling faster?
A: Use microwave-ready wild rice or leftover cooked rice from a previous meal.

Q: What’s the best way to serve this dish?
A: It’s hearty enough as a main course but pairs beautifully with a green salad, roasted vegetables, or grilled chicken or fish.

Q: Can I freeze stuffed squash?
A: Yes, you can freeze cooked stuffed halves once cooled. Reheat in the oven at 350°F (175°C) until warmed through.

Q: Can I substitute honey for maple syrup?
A: Definitely. Honey adds a floral sweetness that complements the apples and cranberries nicely.

Nutrition

(Per Serving)

Approximate values based on 4 servings:

Calories: 260

Protein: 6 g

Fat: 9 g

Carbohydrates: 40 g

Fiber: 6 g

Sugars: 13 g

Sodium: 150 mg

Conclusion

This Mediterranean Stuffed Acorn Squash with Wild Rice, Apples, and Cranberries is a wholesome, vibrant dish that brings warmth and balance to the table. The combination of tender squash, nutty rice, and sweet fruit feels both festive and nourishing, with a touch of Mediterranean flair from thyme, olive oil, and feta. It’s a dish that’s easy to love—simple enough for a weeknight, yet elegant enough for a holiday spread.