Stuffed Acorn Squash (with Mediterranean flavors!)
Oct 27, 2023, Updated Jan 05, 2026
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This stuffed acorn squash recipe is a family favorite. Tender squash is stuffed with spiced rice flavored with pomegranate molasses and warm spices. Serve it as a main dish with classic Mediterranean cucumber salad or as a side dish with Greek style baked chicken.
Truth be told, I wasn’t aware of the many types of squash before moving to the US. I only knew zucchini, the kind used for stuffed zucchini and a type of pumpkin that we use to make pumpkin pancakes.
Once I learned about other varieties of squash, I started sharing more recipes here such as honey lemon roasted butternut squash. Today, I’m using my favorite type of squash to show you how to make this stunning stuffed acorn squash that delivers a feast of flavors in every bite.
Table of Contents
Ingredients
- Acorn squash: You need half a squash for each person. Make sure the squash is completely clean and it doesn’t have any soft spots. It’s best if all the squashes are the similar in size so they roast evenly.
- Vegetables: Use onion, garlic and peppers as the base for this Mediterranean flavored filling.
- Tomato paste: A little bit of tomato paste would give both flavor and color to the filling.
- Pomegranate molasses: To add tanginess and a subtle sweetness to the filling. You can make homemade pomegranate molasses or use store-bought.
- Rice: Any cooked rice including basmati or jasmine would work. You can also use leftover white rice.
- Spices: A combination of cumin, coriander, turmeric, paprika and sumac would add a lot of flavor.
- Walnuts: Add walnuts for crunch and taste.
How To Make Stuffed Acorn Squash
Prepare the squash: Cut the acorn squash in half and remove the seeds using a spoon. Brush with olive oil and roast in the oven at 400 degrees F for 40 minutes until fork tender.
Prepare the filling: Meanwhile, prepare the filling by sauteing onion, garlic and peppers in olive oil. Add in the tomato paste and pomegranate molasses and stir to combine. Add the rice and spices. Mix and add the walnuts, parsley and lemon juice.
Assemble and serve: Spoon the filling into the roasted acorn squash halves. Bake at 375 degrees for 15 minutes and serve warm.
Variations
Here are a few suggestions on how to jazz up this stuffed acorn squash recipe:
- Add meat: You can add ground meat, chicken or sausage to the filling for more protein. If doing so, cook the meat with the onion and garlic before adding the rest of the ingredients.
- Use other vegetables: You can add peas, chickpeas, cabbage or mushrooms to make different versions of this vegetarian stuffed acorn squash.
- Add cheese: A bit of feta or mozzarella makes these stuffed squashed even more delicious.
- Spice it up: You can use other spice mixes such as ras el hanout or seven spice.
What To Serve With Stuffed Acorn Squash
Serve vegetarian stuffed acorn squash with Persian mast-o-khiar (yogurt and cucumbers), Torshi (Persian style pickles) or tahini sauce.
You can also serve this dish with creamy cucumber salad, fattoush salad, beet salad or Mediterranean salad.
Storing The Leftovers
Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the stuffed acorn squash in a baking pan and cover with a piece of aluminum foil. Reheat in the oven at 325 degrees F for 15 minutes.
More Squash Recipes to try
Side dishes
Roasted Delicata Squash
Rice and Pasta
Creamy Butternut Squash Pasta
Soups and Stews
Saffron Roasted Butternut Squash Soup
Appetizers
Borani Kadoo
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Mediterranean Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 3 tbsp olive oil , extra virgin
- 1 onion , chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 cup cooked rice
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1 tsp sumac
- 1/2 tsp kosher salt
- 1/3 cup walnuts, chopped
- 1/3 cup parsley, chopped
- 1 lemon , juice of
Instructions
- Preheat the oven to 400 degrees F. Cut the acorn squash in half and scoop out the seeds and strings. Place the acorn squash halves on the baking sheet and brush lightly with 1 tablespoon of olive oil. Roast in the oven for 40 minutes until they are fork tender.
- Meanwhile, heat the remaining 2 tablespoon of olive oil in a pan over medium heat. Saute the onion until translucent. Add the garlic and bell pepper. Cook for 2-3 minutes.
- Add in the tomato paste and pomegranate molasses. Stir to combine and cook for another 2 minutes. Add in the cooked rice followed by the cumin, coriander, turmeric, paprika, sumac and salt. Mix and cook for 2 more minutes.
- Add in the walnuts, parsley and lemon juice. Stir and turn the heat off.
- Set the oven to 375 degrees F. Spoon the filling into the roasted acorn squash. Place them on a baking sheet and bake for 15 minutes.
Video
Notes
- Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the leftovers in a baking pan covered with aluminum foil. Reheat at 325 degrees F for 15 minutes.
- You can use leftover basmati, jasmine or brown rice for this recipe.
- Jazz up this recipe by adding some feta cheese or mozzarella at the very end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a couple of acorn squash that I need to cook, and this gave me the perfect inspiration! Thanks for the recipe!
Thank you for visiting! I’m glad you liked it!
Such a great idea! Looks so delicious and the colors are beautiful! 🙂
Thank you Sheri! It was delicious!
Ha! Ha! As you went through the list of ingredients in every Iranian household I was making a mental checklist. No surprise we always have these ingredients in stock as my hubby is from Iran. As for these squashes they look glorious indeed. I love that you can easily cook something that looks so elegant in so little time. Perfect!
Thank you so much Lynn! Wow so you always have saffron right? Awesome! Actually that is what I am trying to show on my blog, that it is easy to make beautiful and delicious food in no time!
These little acorn squash look glorious indeed! I’m currently eating all the squash in sight, since they’re in season and I’m more than a little squash obsessed… love the idea of stuffing them with such a flavourful (and colourful!) mixture.
Thank you Isabelle! Yea I’m kinda getting crazy about all the squash here!
What a great recipe! I love Acorn Squash! Well Done!
Thank you Nicole!
The dish looks and I am sure tastes absolutely amazing. I love squash in any form … great post
Thanks Monroe! Fall is all about pumpkins, apples and squash!
Stuffed squash makes for such a beautiful presentation! Just lovely!
Thank you Mary! I’m happy you liked it!
Almost every Asian stir-fry starts with “saute garlic and onions” too! 🙂
Isn’t that just beautiful? 🙂 I love onion !
This is a great idea! We roast acorn squash here a lot of never had it stuffed like this! I am gonna save this recipe so we can try it!
I hope you like it Chris! I also roasted it and it was great!
Acorn squash isn’t something i make enough in the fall. Thanks for the inspiration!
Hi Sara! Yes I didn’t make enough of it either but hey, there is still time!