Apple Cranberry Pecan Stuffed Acorn Squash

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 1x


A super easy and super delicious meal that will have fall dancing on your taste buds!



  • 1 acorn squash (halved and seeded)
  • 1 1/2 cup of broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp Italian herb blend
  • 1 cup brown rice
  • 1 tbsp of olive oil
  • 1/2 large onion (diced)
  • 1 fuji apple (diced)
  • 1 tbsp garlic (minced)
  • 2 tsp apple cider vingar
  • 1 cup cranberries
  • 1/2 cup pecans (chopped)


  1. Preheat the oven to 400 degree F.
  2. Put acorn squash flesh side down on a foil-lined baking sheet.
  3. Roast in the oven for about 35 minutes.
  4. While squash is in the oven, pour chicken broth into pot and bring to a boil.
  5. Reduce heat to simmer and add rice, salt, pepper, and herbs.
  6. Cover pot and allow to simmer for about 30 minutes, or until al dente.
  7. When your rice is done, saute the onion and apple in olive oil for about 3-5 minute.
  8. Add garlic and saute for 30 seconds.
  9. Add cranberries, apple cider vinegar, rice, and pecans. Saute for another minute or so.
  10. Once acorn squash is roasted, remove from the oven, turn right-side up, and fill inside of squash with cranberry apple pecan filling.
  11. Put stuffed squash back in the oven for an addition 5-10 minutes for allow flavors to meld together.