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Stuffed acorn squash topped with pumpkin seeds on small white plate, surrounded by other cooked squash on plates

Stuffed Acorn Squash with Mushrooms

This Stuffed Acorn Squash is packed with a hearty veggie filling made from lentils, mushrooms, warm spices and herbs. Enjoy as a fall-inspired side or main dish! Vegan, Gluten-Free, Nut-Free, Soy-Free.
Course Main
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method Oven, Stovetop
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 348kcal
Author Caitlin Shoemaker


  • 2/3 cup dried French lentils*
  • 2/3 cup dry wild rice blend*
  • 2 1/3 cups vegetable broth
  • 3 medium-to-large acorn squash
  • 1 tablespoon olive oil plus more for brushing
  • 2 shallots finely diced
  • 3-5 cloves garlic minced
  • 2 ribs celery finely diced
  • 6 ounces shiitake mushrooms chopped
  • 1 tsp dried thyme
  • 1 tablespoon tamari
  • 2/3 cup dried cranberries (optional)
  • 2 tablespoons pepitas for garnish
  • Salt and black pepper to taste


  • Prep: Preheat the oven to 350F and set a 9×13” casserole dish aside. In the meantime, add the lentils, rice blend, and vegetable broth to a small pot and bring to a boil over high heat. Cover once boiling, then reduce the heat to medium-low and simmer for 45 minutes. This can be done up to 3 days ahead of time, if you would like to plan ahead.
  • Roast the Squash: Cut each acorn squash in half and use a spoon to scoop out and discard the seeds. Use a knife to carefully score the squash, then place each half cut-side-up in the baking dish. Fill the bottom of the baking tray with 1/2” water, which will help steam the squash in the oven. Brush each squash with olive oil and a sprinkle of salt, then place in the oven to bake for 40 minutes.
  • Prep the Filling: Warm 1 tablespoon of olive oil in a pan over medium heat. Add the shallot and sauté for 3 minutes, until translucent. Then, add in the celery, garlic, and thyme. Sauté for an additional minute, then add in the mushrooms and tamari and sauté for 3 to 5 minutes. Finally, add in the cranberries and lentil/rice mixture; cook down for 1 to 2 minutes, until most of the liquid has evaporated from the pan.
  • Roast: Once the squash have cooked, remove from the oven and increase the temperature to 375F. Evenly divide the lentil “stuffing” among each squash, then return to the oven to bake for an additional 20 to 25 minutes, until the squash is golden and tender.
  • Serve: Serve warm, topped with pumpkin seeds and black pepper and thyme, if desired. Leftovers will keep in the refrigerator for up to 5 days, and can be reheated in the microwave, oven, or toaster oven.


  • Lentils: French lentils are firmer than brown lentils and give a nice texture to the filling. If you cannot find them you can use brown lentils instead, but the filling will be softer.
  • Rice: I used a wild rice blend from my grocery store, but you can also make your own by blending 1/2 cup of brown rice with 3 1/2 tablespoons of wild rice.
  • Stems: I usually just balance my squash halves on the stem, but if you’d like to you can also cut a small portion of the top and bottom off, to have a flat surface to rest on.


Calories: 348kcal | Carbohydrates: 69g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 182mg | Potassium: 936mg | Fiber: 13g | Sugar: 12g | Vitamin A: 804IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 4mg