Stuffed Acorn Squash


Our good friend, Jackie, stayed with us last night. She is a vegetarian (sometimes vegan) and I wanted to make something for dinner that she would love, but would also appeal to Marvin who is, quite frankly, the opposite of vegan. My inspiration for the flavors came from a butternut squash soup I ate at Cactus restaurant on Alki earlier this week.  The combination of squash and chiles is so darn good. We were all scraping the last bits of squash out of their shells…

Brown rice filling

roasting the chiles

Stuffed Acorn Squash
Author: A Passionate Plate
This squash stuffed with a mixture of brown rice, chiles, onion, zucchini, raisins, cheese and herbs is a beautiful vegetarian dish but you don’t have to be vegetarian to enjoy it. Inspired by the flavors of butternut squash soup, beloved by all who try it!
  • 2 medium acorn squash
  • 1 1/2 cups cooked brown rice
  • 2 small or 1 large poblano chiles (use Anaheim chiles for less heat)
  • 1 small zucchini
  • 1 small white onion
  • 1/2 cup golden raisins
  • 3/4 cup crumbled Cajeta or feta cheese (or tofu feta)
  • 2 tsp. dried oregano
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 4 Tbsp. brown sugar
  • Olive Oil
  • Salt and Pepper
  1. ROAST THE CHILES: Place a rack in the highest position in the oven and pre-heat the broiler. Lightly brush the poblano chiles with olive oil, and place them on a baking sheet covered with parchment paper. Roast them until the skins bubble and turn brown.
  2. Turn the chiles to get all sides. Remove the chiles from the oven and put them in a paper bag to cool. When chiles are cool, remove from the bag. With a sharp paring knife, gently scratch away the skin. Or you can peel the chiles with your hands, but wear gloves if your skin is sensitive or if you need to remove contact lenses later! Cut the cleaned chiles in half lengthwise and discard the seeds and stems. Set chiles aside.
  3. ROAST THE SQUASH: Heat the oven to 350 degrees. Cut each squash in half lengthwise, lightly brush with olive oil and season with salt. Place the squash open side down on a baking sheet lined with parchment paper and roast bake for approximately 45 minutes until flesh is soft. Set aside.
  4. MAKE THE RICE STUFFING: Cut the roasted chiles, onions and zucchini into medium dice. Heat a small amount of olive oil in a medium sauce pan, and saute the chiles, onions, zucchini, oregano, cumin, and chili powder until the onions are soft and the zucchini is slightly browned. Add the raisins, brown rice, and about 1/4 cup of water and stir to heat thoroughly. When the mixture is hot and the water has absorbed, remove from heat and stir in the Cajeta cheese.
  5. FILL THE SQUASH: Place the squash halves in a baking pan and spread 1 Tbsp. brown sugar inside each, then evenly distribute the rice filling between the four halves. Bake, covered with foil, at 350 degrees for 15 minutes until everything is hot and cheese is slightly melted. Serve immediately!




  1. Angela says:

    I made this tonight! My 4 year old son & hubby loved it. Served it with baked pork chops! Very easy & would work well to make ahead!

    I am loving trying all your recipes!

  2. nina musick says:

    Hi Mary!!! I finally logged on here and am of course knocked out……you are truly awesome, Darling, and I can’t wait to try the squash idea, love it. How did you think of the raisins too? I hope to see you before too long, would love to meet Marvin et al. I’ll check in here regularly. Am trying to cook more me’self, though you know I’m mostly alone here, and prone to overeat. Love the site, love your style, love the pix, love you….

    • MaryMiller says:

      Hi, Nina! I am so glad you found my blog! This project has been so inspiring… Getting me back in the kitchen and, amazingly, no weight gained! Cooking more from scratch I have been eating better and less. Let me know how you like the squash…I put raisins in all kinds of stuff. 🙂

  3. margretta says:

    I’m always looking for more vegetarian recipes that will actually make a delicious meal and this one looks great! I also like how you’re photographing as you make the recipe. Love your blog!

    • MaryMiller says:

      Thanks, Margretta! I must admit, I’ve been thinking about making this again with a little bacon… but the veggie version was delicious. Photographing while cooking is a little tricky… it will be great to share some ideas about taking pictures of food. I love your blog, too! Looking forward to sharing this process with you.

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