Cranberry Walnut Stuffed Acorn Squash


  1. Cook an acorn squash like so: Acorn Squash Tutorial.
  2. Mix together half a cup of cooked brown rice, about 1/4 a cup chopped walnuts, 2 tbsp dried cranberries, a pinch of salt, and a tsp of brown sugar.
  3. Spoon rice mixture into squash.
  4. Put squash back in pan and cook for 10 minutes longer.
  5. Sprinkle with goat cheese and gobble!


{ 14 comments… read them below or add one }

1 jenny January 5, 2009 at 8:06 pm

hmm this sounds delicious. I am going to try it soon but with raisin since i have that on hand. =]


2 kwaze January 5, 2009 at 9:04 pm

The acorn squash looks amazing! Is that mixture for the whole squash…or just half? Thanks.


3 Kath January 5, 2009 at 9:08 pm

kwaze ,
Sorry! It’s for 2 halves. Serves 2. Each person gets a half!



4 Katie January 6, 2009 at 6:15 pm

Hi Kath! I tried this tonight and LOVED IT! I used a brown rice medley from Trader Joe’s that also had barley and threw a few pieces of leftover grilled chicken into the mixture and it was great! I also used creamy goat cheese because thats all I had. I just stirred a little bit into the whole mixture and popped it all back in the oven. It was DELICIOUS. Thanks for the recipe, you’re the best :)


5 Ashley H January 24, 2009 at 12:24 am

Two questions could I store the extra half in the refrigerator for the next night (it’s just me)? And heat it up in the microwave later.

Next I have leftover millet. Do you think that would work here instead of brown rice?


6 Kath January 24, 2009 at 7:34 am

Ashley H,
Of course and of course!.



7 Organic Girl aka Ashley H April 15, 2009 at 8:06 pm

By the way I made this and it is amazing!! I have actually made it three times already! Thanks Kath! Your recipes are always amazing.


8 homecookedem November 5, 2009 at 8:14 pm

Hey Kath!! Ok, so I’ve tried ANOTHER one of your recipes and AGAIN it is wonderful! Except I used a buttercup instead of an acorn squash. Thank you for sharing your creative recipes!! :)


9 Jenna October 4, 2010 at 1:46 pm

I made this last night except I substituted quinoa for brown rice. A delicious fall meal! I ate half last night and took the other half to work for lunch. Yum yum.


10 M October 18, 2010 at 6:09 pm


Once again you have inspired me expand my food experiences! I made this tonight for dinner and it was OUTSTANDING!! Thanks so much!


11 janet January 27, 2011 at 8:00 pm

Your food looks wonderful and we are seeking out new healthy foods….I was wondering though if you ever post nutritional information on your recipes like calories, fat, etc. etc….I am not finding that information on your website unless I am just looking in the wrong place.


12 KathEats January 27, 2011 at 9:11 pm

Hey Janet,
I don’t normally post them, but you can plug the ingredients into a nutrition data calculator and get the info that way.



13 Laurie November 13, 2011 at 5:16 pm

Hi Kath! This recipe looks really good! I was wordering if you think I can use fresh cranberries instead of dried ones? Thank you! :)


14 KathEats November 13, 2011 at 5:17 pm

Yes I think that would be excellent! Just a bit more tart


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