Rice-Stuffed Acorn Squash

by Marsie

The other day, Friday to be exact, I experimented on a recipe for rice-stuffed acorn squash. The recipe is an adaptation from Taste of Home.

The recipe highlights some of autumn’s seasonal produce: acorn squash and apples. The ginger, curry, soy, and balsamic vinegar blend well with the tartness of the apple and the sweetness of the acorn squash – layers of flavor!

I wish I had taken better pictures, but alas, this is what adjusting to new technology does.

Rice-Stuffed Acorn Squash


  • 2 large acorn squash
  • 3/4 cup uncooked long grain rice
  • 1-1/2 cups water
  • 2 tablespoons soy sauce
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed (I used a yogurt-butter substitute, it was what I had on hand)
  • 2 medium tart apples, peeled and chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup chopped almonds (original recipe calls for walnuts)
  • 1/2 cup milk 
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1.5 teaspoons ground ginger
  • 1 teaspoon curry powder


  • Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.
  • Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
  • In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, almonds (or walnuts), milk (cream), vinegar, honey, ginger and curry.
  • Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.