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Squash cut in half and stuffed with rice and vegetables

Vegetarian Stuffed Squash

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This hearty vegetarian stuffed squash is filled with Success Garden & Grains Blends, walnuts, dried cranberries, and Parmesan cheese for a delicious fall dinner!


Units Scale
  • 2 small acorn squash or small winter squash
  • 1 teaspoon olive oil
  • 1 bag Success Garden and Grains Blends
  • 2 tablespoons walnuts
  • 2 tablespoons dried cranberries
  • 1/4 cup shredded Parmesan cheese


  1. Preheat oven to 400 degrees
  2. Use a sharp knife to carefully slice the squash in half and use a spoon to scoop out the seeds.
  3. Lightly brush the inside of the squash with olive oil.
  4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the squash is soft enough to be pierced with a fork.
  5. While the squash is baking, bring 4 cups of water to a boil in a large pot.
  6. Add the Success Garden and Grains Blends to the pot and boil for 10 minutes.
  7. Once cooked, remove the Success Garden and Grains Blends from the bag and place in a bowl. Combine with walnuts, cranberries, and Parmesan cheese.
  8. Bake the squash for an additional 5 minutes until the cheese is melted.

Keywords: vegetarian stuffed squash