Apple Stuffed Squash

Acorn squash halves start cut-side down, pre-baking for 30 minutes to get the flesh tender, then flip to receive a brush of butter, a sprinkle of cinnamon and salt, and a generous fill of brown rice stuffing.

That stuffing is more interesting than it sounds. The brown rice is cooked in chicken broth, which gives it depth before it even meets the other ingredients. Unsweetened applesauce binds everything and adds subtle apple sweetness without making the filling wet. Chopped toasted pecans bring crunch. Ground ginger and brown sugar add warmth and a mild sweetness that ties the rice to the squash.

The apple wedge garnish is more than decorative: a slice of fresh apple alongside the warm, spiced stuffing is a textural contrast that works at the table.

This reads as a side dish but can anchor a meatless meal given the protein and fiber from the rice and nuts.

Kitchen Tips

• Cook the rice in chicken broth (or vegetable broth for a vegetarian version), not water. The broth carries flavor into the rice that plain water can’t.
• Toast the pecans before adding them to the stuffing. Raw pecans are softer and less flavorful than toasted ones.
• Pre-bake the squash cut-side down as directed. This steams the flesh evenly and prevents the exposed surface from drying out before the filling goes in.
• Cover the filled squash loosely with foil for the first 15 minutes of the second bake to prevent the stuffing from drying out, then uncover to finish.

Variations

• Vegetarian: Use vegetable broth instead of chicken broth to cook the rice and keep this entirely plant-based.
• Sausage addition: Mix in ½ cup of cooked, crumbled Italian sausage with the rice stuffing for a heartier, meatier version.