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Wild-Rice Stuffed Squash

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.

  • prep: 15 mins
    total time: 1 hour
Photography: David Loftus




  • 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
  • 1/2 cup dried cherries
  • 1/2 cup pecans, chopped


  1. Step 1

    Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

  2. Step 2

    Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

  3. Step 3

    Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

Everyday Food, November 2007



Reviews (9)

  • comtraya101 9 Oct, 2013

    This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.

  • Sophie_b 15 Apr, 2013

    We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.

  • GemFarmer 3 Feb, 2013

    Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.

  • Alison 16 Sep, 2012

    Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together.

    And it wasn't fast, thanks to the wild rice.

  • patinaware 7 Jan, 2012

    I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.

  • maykious 6 Oct, 2011

    This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!

  • rbeyer 26 Nov, 2010

    I made this for Thanksgiving and everyone thought they were good.

  • drkristen 11 Nov, 2008

    Tasty, warming treat after a cold long day! I added some sauteed greens and it was a perfect meal. Plus, the next morning, the leftovers made a hearty breakfast that kept me full for hours!

  • anitalasanowski 21 Jul, 2008

    WOW I love squash! I was wanting ideas using squash in my recipes. Thanks I have never baked squash in a half shell. Baking it and stuffing it with various ingredients opens the door to many possibilities--Yummy!