Wild Rice and Mushroom Stuffed Acorn Squash

  • Prep 7 mins
  • Total 30 mins
  • Easy
  • Serves 2

Sneak some veggies into your meal today, with this delicious Wild Rice and Mushroom Stuffed Acorn Squash! It’s autumn on your plate.


  • Contains Tree Nuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 cup vegetable stock or water
  • 2/3 cup uncooked wild rice medley
  • 1 large shallot, peeled, minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh thyme, minced
  • 1 bay leaf


  • 1 medium acorn squash, halved, seeds and pulp removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  • 8 ounces cremini mushrooms, cut in 1/2-inch (1.75cm) pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  • 2 cups baby spinach
  • 1/2 cup roughly chopped toasted pecans, plus more for garnish
  • 1/3 cup dried cranberries
  • 2 ounces goat cheese, crumbled


  • Aluminum Foil
  • Step 1

    Place all Level 1 ingredients in the pot and stir until combined.

  • Step 2

    Drizzle the acorn squash halves with olive oil and season with salt and pepper.

  • Step 3

    Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position, then place the squash halves face down on the rack.

  • Step 4

    Slide the Deluxe Layer through the lower layer’s handles. Line the top of the rack with aluminum foil, then place the mushrooms on top of the foil and season with the olive oil, salt, and pepper.

  • Step 5

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).

  • Step 6

    When cooking is complete, carefully remove the rack layer with the mushrooms, then the rack layer with the acorn squash. Place the acorn squash halves on individual serving plates.

  • Step 7

    Add the spinach, cooked mushrooms, pecans, and cranberries to the rice in the bottom of the pot and stir until combined.

  • Step 8

    To serve, stuff each acorn squash half with half of the rice mixture. Divide the goat cheese over the tops of the squash and sprinkle over additional pecans.