Overhead view of Stuffed Acorn Squash halves on white serving trays on a wooden background with fall napkins

Gluten-Free Stuffed Acorn Squash

My son is vegetarian, so I always make sure to prepare dishes that he can eat when he comes for the holidays. One of my favorite dishes to prepare for him (and other guests – vegetarian or not) are acorn squashes with various fillings. I’ve done rice and quinoa before, but by far my favorite is my new Stuffed Acorn Squash recipe that incorporates a classic holiday favorite – stuffing!

This recipe is so simple. You roast the acorn squash for a little while and then you prepare the Kinnikinnick Gluten-Free Traditional Stuffing Mix by adding it to sautéed onion and celery and finish it with dried cranberries. This dish tastes like the holidays. You could drizzle it with a bit of cranberry sauce or gluten-free gravy and I’m betting that would be a delicious addition!

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Stuffed Acorn Squash halves on a white plate with an orange plaid napkin underneath on a wooden tray

5 from 1 vote
Overhead view of Stuffed Acorn Squash halves on white serving trays on a wooden background with fall napkins
Print Recipe

Gluten-Free Stuffed Acorn Squash Recipe

Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 319kcal
Author: Gluten Free & More


  • 4 acorn squashes
  • 8 tablespoons unsalted butter , divided
  • 1 medium white or yellow onion , diced
  • 2 stalks celery , diced
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • cups gluten-free vegetable or chicken broth
  • 1 (185-gram) box Kinnikinnick Gluten-Free Traditional Stuffing Mix
  • ½ cup dried cranberries


  • Preheat the oven to 350 degrees.
  • Cut the squashes in half lengthwise and remove and discard the seeds. Cut a thin slice from the bottom of each half so they sit flat. Place on a rimmed baking sheet, hollow side down. Place in the oven and pour in ¼ inch of hot water. Roast uncovered for 30 minutes. Leave oven on.
  • Melt 4 tablespoon of butter in a large skillet that has a lid over medium heat. Add the onion, celery, salt, and pepper and cook until tender, 7-8 minutes. Add the broth, raise the heat, and bring to a boil. Turn off the heat and stir in the stuffing mix until fully combined. Stir in the cranberries, cover the skillet, and let sit for at least 5 minutes.
  • Carefully remove the squash from the oven, remove the squashes from the pan, and drain off the water. Replace the squash on the pan, hollow side up. Divide the stuffing evenly among the squash cavities, packing it in well. Melt the remaining 4 tablespoons of butter and drizzle over each squash and bake for another 25-35 minutes or until the squash is tender.


Nutrition Facts
Gluten-Free Stuffed Acorn Squash Recipe
Amount Per Serving
Calories 319 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg10%
Sodium 429mg18%
Potassium 802mg23%
Carbohydrates 49g16%
Fiber 4g16%
Sugar 9g10%
Protein 4g8%
Vitamin A 1280IU26%
Vitamin C 25mg30%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cranberries Holiday Kinnikinnick Squash Stuffing
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Sept-Oct Cover 2023



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