Cranberry Apple Rice Stuffed Acorn Squash


  • 2 cups cooked rice
  • ½ cup onion finely diced
  • 1 honey crisp apple cubed
  • ¼ cup dried sweetened cranberries
  • 1 tsp poultry seasoning
  • ½ tsp garlic salt or to taste
  • ⅛ tsp ground pepper or to taste
  • 2 acorn squashes


Preheat the oven to 425. Cut the tops and bottoms of the acorn squash so that they sit flat. Then slice in half and scoop the seeds out.  Season the halves with garlic salt and face them down on a parchment lined baking sheet (flesh side down) and roast for 20-30 minutes until knife tender.  

In a bowl mix the rice, onion, apple, cranberries, poultry seasoning, salt and pepper.  Adjust any seasonings to taste.

When the acorn squash is done, remove from the oven and flip them over.  Stuff each one with the rice mixture and then place back in the oven for 10 minutes to brown the rice.  Makes 4 halves.


Makes 4 Servings

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

Check out this recipe on my Youtube Channel: Easy Thanksgiving Mains

1 Comment

  1. Karen on December 6, 2020 at 2:04 pm

    This was the main entree at Thanksgiving, in addition to the salad, mashed potatoes and pie bites! This was so delicious we made it again for dinner last night.

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