Stuffed Acorn Squash

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1.2 min read
Squash Pritikin Recipe

Stuffed Acorn Squash

Course: Vegetarian
Cuisine: American, International, Vegetarian
Yield: 4 people


  • 2 each acorn squash cut in half and seeds removed
  • 1 cup wild rice cooked
  • 1 cup kasha cooked
  • 1 cup onions evenly sliced caramelized
  • 1/4 cup fresh garlic chopped
  • 1/2 cup red bell pepper roasted & chopped (for convenience, you can often buy bottled or freshly roasted peppers in the deli section of many upscale markets)
  • 1/4 cup corn kernels roasted
  • 1/2 cup artichoke hearts diced
  • 1/2 cup shiitake mushrooms sliced
  • 1/4 teaspoon black peppercorns ground
  • 1/2 tablespoon soy sauce, low sodium


  • Preheat oven to 350 degrees F.
  • Place the acorn squashes skin side up on nonstick baking pan.
  • Bake for 20 minutes at 350 degrees, or until just soft.
  • Mix rest of ingredients together. Stuff mixture into each squash.
  • Bake at 350 degrees for 30 minutes in Pyrex baking dish covered with foil.
  • Uncover, and cook for 10 minutes more.
  • * To caramelize onions, heat nonstick skillet over medium heat, lightly sprayed with cooking spray. Add onions and cook, stirring frequently, till they turn a deep mahogany color (about 10 to 15 minutes).
  • ** To roast corn, pour kernels (thawed if from freezer) on a nonstick cookie pan. Bake at 425 degrees F for 20 minutes or until brown on both sides, stirring occasionally.