Rice and Pecan-Stuffed Squash

Thyme-scented brown rice, toasted pecans, and a hearty bread stuffing turn humble acorn squash into a showstopping vegan main or side dish for the holiday table.

Key Ingredients & Substitutions

• Acorn squash. Its natural sweetness balances the savory stuffing, and the halves make perfect edible bowls. Golden acorn squash works just as well, or swap in delicata or small butternut squash.
• Brown rice. Adds hearty texture and a nutty flavor. Cooked wild rice or a wild rice blend is a great substitute for extra color and chew.
• Pecans. Bring crunch and buttery richness. Walnuts or toasted almonds work well in a pinch, or leave the nuts out entirely for a nut-free version.
• Whole-grain bread. Torn into small pieces, it helps bind the stuffing. Use gluten-free bread to make the dish gluten-free, or swap in cooked quinoa for a grain-only stuffing.
• Onion and celery. The aromatic base of the stuffing. Diced fennel or leek can stand in for either.
• Orange juice. Adds a bright, subtle sweetness that plays off the thyme and squash. Apple cider or vegetable broth work well if you'd like it less sweet.
• Fresh thyme. Gives the stuffing its signature herbal note. Fresh rosemary or sage can be used instead, in smaller amounts since they're more assertive.

Variations

• Add dried fruit. Stir in a handful of dried cranberries or chopped dried apricots for pops of tart sweetness.
• Make it spicier. Add a pinch of cayenne or smoked paprika to the stuffing for warmth.
• Swap the grain. Try wild rice, farro, or quinoa in place of brown rice for a different texture.
• Go apple-forward. Fold in a diced apple with the celery and onion for extra fall flavor.
• Try a different squash. Delicata, sweet dumpling, or small butternut squash halves all work beautifully in place of acorn squash.
• Add greens. Stir a couple of handfuls of chopped kale or spinach into the stuffing before baking for extra color and nutrients.

Tips for the Best Rice and Pecan-Stuffed Squash

• Choose evenly sized squash. Similar-sized halves bake at the same rate, so nothing is over- or under-done.
• Don't skip the foil-wrapped bake. Baking the squash whole in foil keeps it moist while it steams tender inside its skin.
• Check doneness with a skewer. The squash should pierce easily but still hold its shape - overbaked squash will collapse once stuffed.
• Toast extra pecans for topping. Reserving some pecans to sprinkle on top before the final bake adds crunch and looks beautiful.
• Reheat covered. If making the squash ahead, cover it loosely with foil while reheating so the topping doesn't dry out before the filling is hot.

How to Serve

Serve rice and pecan-stuffed squash halves as a plant-based centerpiece for Thanksgiving or Christmas dinner, alongside cranberry sauce, roasted Brussels sprouts, and a crisp green salad. It's just as good as a hearty side dish next to a vegan roast or lentil loaf, or as a satisfying weeknight dinner any time in fall or winter - one squash half makes a generous individual portion.

Recipe

Rice and Pecan-Stuffed Squash

5 from 4 votes

Thyme-scented brown rice and pecans meet a savory bread stuffing in this vegan rice and pecan-stuffed acorn squash — a beautiful holiday main or side dish for Thanksgiving and Christmas.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

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Ingredients

• 4 medium acorn or golden acorn squashes
• 1 tablespoon olive oil
• 1 large onion finely chopped
• 1 large celery stalk finely diced
• 2 slices whole-grain bread torn into tiny pieces
• 2 cups cooked brown rice
• ⅔ cup finely chopped pecans
• ⅔ cup orange juice preferably fresh
• 1 tablespoon salt-free all-purpose seasoning blend such as frontier or Mrs. Dash
• 2 teaspoons fresh thyme leaves plus more for topping
• Salt and freshly ground pepper to taste
• Sprigs of fresh thyme for garnish

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Instructions

• Preheat the oven to 375°F.
• Wrap the squash halves whole in foil. Place in a casserole dish and bake until you can pierce through with a small knife or skewer, 30 to 45 minutes (this varies with the size and variety of squash). Check every 5 minutes after the 30-minute mark — the squash should be tender enough to pierce but still hold its shape.
• While the squash bakes, heat the olive oil in a large skillet over medium heat on the stovetop. Add the onion and sauté until translucent, about 5 minutes. Add the celery and continue sautéing until the onion turns golden brown, about 5 more minutes.
• Add the torn bread, cooked rice, and half of the pecans to the skillet and stir together.
• Stir in the orange juice, seasoning blend, and thyme leaves. Season with salt and pepper to taste.
• Once the squash is cool enough to handle, slice each one in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit more of the flesh, leaving a sturdy ¼- to ½-inch shell all around. Chop the scooped-out flesh (there won't be much) and stir it into the rice mixture.
• Divide the rice mixture evenly among the squash halves. Sprinkle with the remaining pecans and a few more thyme leaves, then top each half with a sprig of fresh thyme.
• Just before serving, return the stuffed squash to the 375°F oven for about 15 minutes, or until heated through.

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 10mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 36mgCalcium: 119mgIron: 3mg

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