Holiday Stuffed Squash


Squash Halves
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes


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


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!  


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.