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vegetarian stuffed acorn squash with wild rice served on a holiday plate

Vegetarian Stuffed Acorn Squash

Chef Adriana Martin
The holidays call for easy meatless side dishes such as this vegetarian stuffed acorn squash with wild rice, pepitas, and dried cranberries. Using Better Than Bouillon gives a “cooked all day” flavor. Making this meatless dish super special.
5 from 23 votes
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish or Appetizer
Cuisine Vegetarian Cuisine
Servings 4 people
Calories 310 kcal


  • Baking sheet
  • Aluminum foil
  • Parchment paper
  • Rice pot
  • Measuring cup
  • Chopping block
  • Sharp knife
  • Spoon
  • Wooden spoon
  • Bowls


  • 2 acorn squash seeded and cut in half
  • 175 grams wild rice
  • 1 1/4 cups water
  • 1 teaspoon olive oil
  • 1/2 teaspoon Better Than Bouillon Vegetable Base
  • 1 tablespoon plant-based butter or olive oil
  • 1 tablespoon dried cranberries
  • 1 tablespoon pepitas
  • 1 tablespoon chopped curly parsley


  • Clean and cut the acorn squash. Remove the seeds using a spoon.
  • Cover a baking sheet with parchment paper. Place the acorn squash facing down. Cover with aluminum foil and bake at 375 F for 30 minutes.
  • Add the rice to a pot and add the water, the olive oil, and the Better Than Bouillon Vegetable Base. Stir and cook covered for fifteen minutes.
  • Fluff the rice and mix in the dried cranberries with the pepitas.
  • Stuff the cooked acorn squash with the rice and top with curly parsley.


Calories: 310kcalCarbohydrates: 59gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 100mgPotassium: 955mgFiber: 6gSugar: 4gVitamin A: 875IUVitamin C: 25mgCalcium: 80mgIron: 3mg
Keyword acorn squash, holiday cooking, wild rice
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