Are you looking for the ultimate cozy and comforting vegetarian meal that is a true celebration of all the best flavors of the fall season? A hearty, satisfying, and complete all-in-one dish that will have the whole family raving? This incredible, from-scratch Cheesy Rice-Stuffed Acorn Squash is that perfect meal.
This isn’t just another stuffed squash recipe; it’s a guide to your new favorite autumn dinner. We’ll show you the simple secrets to a perfectly tender and sweet acorn squash “bowl,” and how to create a rich, velvety, and unbelievably cheesy rice and spinach filling from scratch. Baked until golden and bubbly, this is the kind of soul-warming, stick-to-your-ribs meal that makes a chilly evening feel special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Vegetarian Main
What makes this Stuffed Acorn Squash so spectacularly delicious is its incredible combination of textures and its classic, comforting flavors. The foundation of the dish is a sweet, tender, and slightly nutty acorn squash, which is roasted until it’s perfectly soft and becomes a beautiful, edible bowl. The star is the filling: a rich and savory mixture of cooked brown rice and healthy spinach, all enveloped in a luscious, from-scratch, homemade cheddar cheese sauce. It’s a complete, wholesome, and deeply satisfying vegetarian main course that is perfect for a weeknight dinner or as a stunning side dish for a holiday feast.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Comfort Food Classic
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting and cheesy flavor.
- The Acorn Squash: The sweet, tender, and nutritious “bowl” for our delicious filling. Look for 2 small acorn squashes that are relatively uniform in shape and have a hard, dark-green rind without any soft spots.
- The Creamy Cheddar, Rice, and Spinach Filling:
- The Cheese Sauce: This is the secret to a truly superior, from-scratch casserole. We create a classic, foolproof béchamel (a white sauce made from a roux of butter and flour, and milk), which is then transformed into a luscious Mornay sauce with the addition of a full cup of flavorful, sharp cheddar cheese.
- Pro Tip: For the absolute smoothest, creamiest, and best-melting sauce, it is always best to shred your own cheese from a block. Pre-shredded cheeses are coated in starches that can make your sauce slightly grainy.
- The Fillings: Healthy, chewy, cooked brown rice (this is a fantastic way to use up leftovers!) and a package of frozen chopped spinach add substance, texture, and a great boost of nutrients. It is crucial to squeeze the thawed spinach very dry to prevent a watery filling.
Step-by-Step to the Best Stuffed Acorn Squash
This delicious, all-in-one meal is incredibly simple to prepare.
Step 1: Cook the Acorn Squash
There are two easy methods for cooking your acorn squash until it is perfectly tender.
- The Fast Method (Microwave): Carefully slice your 2 small acorn squashes in half lengthwise and use a spoon to scoop out the seeds. Place the squash halves, cut-side up, in a large, microwave-safe dish with 1 tablespoon of water. Dot the squash with 1 tablespoon of the butter and season with salt and pepper. Cover the dish with plastic wrap, pierce it with a knife to vent, and microwave on high for about 15 minutes, until the squash is completely fork-tender.
- The Classic Method (Oven): Preheat your oven to 400°F (200°C). Place the squash halves, cut-side down, on a baking sheet. Roast for 30-40 minutes, until tender. This method yields a slightly sweeter, more caramelized squash with beautiful, browned edges.
Part 2: Make the Creamy Cheddar, Rice, and Spinach Filling
Step 1: While the squash is cooking, make the creamy cheese sauce. In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.
Step 2: Add the 1/2 finely chopped onion and cook, stirring, for about 5 minutes, until the onion has softened. Add the 2 minced cloves of garlic and cook for 1 more minute until fragrant.
Step 3 (Make the Roux): Add the 2 tablespoons of all-purpose flour and cook, stirring constantly, for 3 minutes. This step is the key to a smooth, non-grainy sauce.
Step 4: Slowly and gradually, while whisking constantly, pour in the 2 cups of milk until the mixture is completely smooth. Bring the sauce to a simmer and let it cook, stirring, for about 5 minutes, until it has thickened.
Step 5: Add the 1 cup of shredded cheddar cheese and stir until it has completely melted into the sauce.
Step 6: Add the 1/4 teaspoon of ground nutmeg, 3/4 teaspoon of salt, and a few grinds of fresh black pepper. Stir in the 2 cups of cooked brown rice and the 10 ounces of squeezed-dry spinach.
Part 3: Stuff and Bake to Cheesy Perfection
Step 1: Preheat your oven to 425°F (218°C).
Step 2: Transfer your tender, cooked squash halves to a rimmed baking sheet.
Step 3: Generously fill each of the acorn squash “boats” with the prepared cheesy rice and spinach mixture.
Step 4: Sprinkle the tops of the stuffed squash with a little more shredded cheddar cheese.
Step 5: Bake for about 15 minutes, until the filling is hot and bubbly and the cheese on top is a beautiful, light golden brown.
Garnish the finished dish with some fresh, chopped parsley and serve immediately.
The Ultimate Cheesy Rice-Stuffed Acorn Squash
A comforting vegetarian main course, this recipe features tender acorn squash halves filled with a creamy, cheesy rice and spinach mixture. The acorn squash is quickly cooked in the microwave for convenience. A homemade cheddar cheese sauce is made on the stovetop with sautéed onions and garlic, then combined with pre-cooked brown rice and squeezed-dry spinach. This savory filling is spooned into the squash ‘bowls,’ topped with more cheese, and baked until golden brown and bubbly.
Ingredients
- 2 small acorn squash, halved lengthwise and seeded
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
- 1/4 teaspoon ground nutmeg
- 2 cups cooked brown rice
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- Chopped fresh parsley, for topping
Instructions
- Place the squash halves, cut-side up, in a large microwave-safe dish with 1 tablespoon of water. Dot the squash with 1 tablespoon of butter and season with salt and pepper. Cover loosely with plastic wrap and pierce to vent. Microwave for about 15 minutes, until tender.
- While the squash cooks, melt the remaining 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
- Stir in the flour and cook for 3 minutes to create a roux.
- Gradually whisk in the milk until smooth. Bring the sauce to a simmer and cook for about 5 minutes, until it has thickened.
- Stir in 1 cup of the cheddar cheese until melted. Add the nutmeg, 3/4 teaspoon of salt, and a few grinds of pepper.
- Stir in the cooked brown rice and the squeezed-dry spinach.
- Assemble and Bake: Preheat the oven to 425°F.
- Transfer the cooked squash to a rimmed baking sheet. Fill the squash halves with the prepared rice mixture.
- Sprinkle with more cheddar cheese and bake for about 15 minutes, until lightly browned and heated through.
- Top with fresh parsley before serving.
Notes
- This recipe uses several time-saving shortcuts, including pre-cooking the squash in the microwave and using pre-cooked rice.
- Squeezing the thawed spinach very dry is a crucial step to prevent the filling from becoming watery.
- The creamy filling is based on a classic homemade béchamel cheese sauce.
Storage and Make-Ahead Tips
This Cheesy Rice-Stuffed Acorn Squash is a fantastic meal-prep recipe for a week of delicious and healthy lunches or dinners.
- Make-Ahead: You can prepare the entire cheesy rice and spinach filling up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you are ready to eat, simply cook your acorn squash, reheat the filling on the stovetop, and assemble as directed for the final bake.
- Storage: Store any leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the stuffed squash is in a 350°F oven for about 15-20 minutes, until it is hot and bubbly. You can also reheat it in the microwave.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, non-vegetarian version, you can stir about 1 cup of cooked, crumbled sausage or some crispy, crumbled bacon into the rice and cheese mixture.
- Use a Different Grain: If you’re not a fan of brown rice, you can easily substitute it with an equal amount of cooked quinoa, farro, wild rice, or even a classic white rice.
- Use a Different Cheese: While sharp cheddar is a fantastic choice, this dish would also be delicious with a nutty Gruyère, a smoky Gouda, or a spicy pepper jack cheese in the sauce.
Enjoy The Ultimate Cozy Vegetarian Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Cheesy Rice-Stuffed Acorn Squash is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to cook an acorn squash for stuffing?
The microwave, as the recipe suggests, is the absolute fastest method and is perfect for a busy weeknight. However, if you have a little more time and want a slightly sweeter, more intensely flavorful, and beautifully caramelized squash, roasting it in the oven is the best method.
Q2: Can I make the cheesy rice filling ahead of time?
Yes, this is a perfect meal-prep recipe! You can prepare the entire cheesy rice and spinach filling and store it in an airtight container in the refrigerator for up to 3 days. This turns the final meal into a very quick, 20-minute dinner of just cooking the squash and baking.
Q3: How do I keep my cheese sauce from being grainy or lumpy?
The secret to a perfectly smooth sauce is to make a proper roux, and to use freshly shredded cheese. By cooking the flour in the butter first, and then slowly whisking in the milk, you create a smooth, stable base. Pre-shredded cheeses are often coated in starches that can prevent them from melting smoothly, so shredding your own from a block is always the best choice.
Q4: Can I freeze this stuffed squash?
It is generally not recommended to freeze the finished, stuffed acorn squash, as the texture of the cooked squash can sometimes become a bit watery and mushy upon thawing. However, the cheesy rice and spinach filling on its own freezes beautifully!
Q5: Can I use a different kind of winter squash?
Of course! This delicious and versatile filling is also fantastic when stuffed into a roasted butternut squash, a delicata squash, or even a small sugar pumpkin.