Holiday Stuffed Squash

Prep time: 20 minutesCooking time: 2 hoursTotal time: 2 1⁄3 hours


Stuffed Acorn SquashGetting tired of the same old holiday recipes? Want to try something creative? Or maybe you have a whole bunch of winter squash that needs to be used? Here is a very unique and tasty Holiday Stuffing that you will love! In fact, it tastes so good, I purposely double or triple the batch, just so I have a nice casserole dish of plain stuffing to serve as an entree! The best part--the main ingredient is rice, so it's naturally gluten free--no special gluten-free bread required! 


1⁄2 c
uncooked long grain brown rice (or uncooked quinoa)
1⁄2 c
uncooked wild rice
2 t
Country Style Seasoning (see recipe in Miscellaneous section)
1⁄2 t
rubbed sage
1⁄2 t
2 c
onion (thinly sliced)
1 c
celery (chopped)
1 t
Country Style Seasoning (yes, this is in addition to the one above.)
2 T
1⁄2 c
pecans (chopped--lightly toast in oven for better flavor)
1⁄4 c
dried cranberries


BOIL the rice, wild rice, water, Country Style Seasoning, sage, and thyme.

TURN down to med-low and simmer for an hour. Shut off and let sit covered until ready to use.

CHOP onion and celery.

STEAM onion, celery, additional Country Style Seasoning, and water in a kettle until onions are clear and celery is slightly soft. 

ADD pecans and cranberries to onion mixture.

GENTLY fold the rice in with a wooden spoon. Try to keep mixture as fluffy as possible. Do not mash!



CUT 4 raw acorn squash in half and scoop out seeds (or any other squash you want to use).

PLACE in casserole dish.

SCOOP stuffing into each squash (about 1/2 c.)

COVER dish and bake at 375F for 1 hour or until squash is soft.



POUR stuffing into casserole dish.

BAKE at 350F for 30 minutes just before serving.


To lightly toast pecans, preheat your oven to 300F. Spread pecans--whole or already chopped--onto a cookie sheet. Bake for 10-15 and allow to cool for a few minutes before using. This is an optional step--you can use them raw--but it really brings out the flavor!