Cheesy Rice-Stuffed Acorn Squash

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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2 small acorn squash, halved lengthwise and seeded

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

1/2 onion, finely chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded cheddar cheese (about 4 ounces), plus more for topping

1/4 teaspoon ground nutmeg

2 cups cooked brown rice

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

Chopped fresh parsley, for topping


  1. Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
  3. Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
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