This Instant Pot Stuffed Acorn Squash is easy, healthy, vegetarian/vegan, can be gluten-free, and makes the perfect holiday side dish or light dinner! Acorn squash “boats” stuffed with veggies, wild rice, herbs and spices, chickpeas, cranberries, and more!
I’ve been meaning to make more healthy, vegan-friendly instant pot recipes and this instant pot stuffed acorn squash might just be the perfect one. Acorn squash stuffed with veggies, wild rice, chickpeas, and spices…You’re going to love this!
Today’s recipe actually comes from my friend Erica at The Crumby Kitchen and her new cookbook: The Electric Pressure Cooker Cookbook for Two. When I saw this stuffed acorn squash recipe, I just knew I had to make it…and I’m so glad I did. Not only is it easy, but it’s SO flavorful AND healthy too!
Ingredients
I absolutely LOVE the creamy squash paired with the perfectly cooked wild rice and the amazing textures from the dried cranberries and crunchy pecans. If you’re not vegan, I highly recommend a sprinkle of tangy goat cheese too!
- Acorn Squash – halved to form the “boat” for the stuffing.
- Olive Oil – used to sauté the veggies.
- Garlic – adds that nutty flavor.
- Ground Sage, Dried Thyme, Dried Rosemary, Salt, and Pepper – a delicious seasoning blend that really adds those classic Thanksgiving flavors.
- Vegetable Broth, Soy Sauce, and Balsamic Vinegar – adds moisture and flavor.
- Wild Rice, Shallot, Celery, Portobello Mushrooms, Chickpeas, Dried Cranberries, and Chopped Pecans – the perfect sweet, chewy, crunchy, and delicious filling.
- Parmesan – if you’re vegan, use a vegan variety of parmesan!
- Goat Cheese – not in the original recipe but I added it and loved it!
How to make
The Squash
While I personally love this instant pot stuffed acorn squash recipe, this cooked squash works as a base for any number of recipes!
- Cut your squash in half.
- Pour 1/2 cup of water into your instant pot then place the steamer basket in the bottom.
- Place the squash halves into the basket, cut side up then secure the lid and cook on HIGH pressure for 4-5 minutes.
- Allow the pressure to naturally release for 5-10 minutes. Release the pressure valve and remove the lid and you’re done!
The Filling
- Sauté the shallot, celery, and mushrooms in some oil directly in your instant pot.
- Stir in garlic, sage, thyme, rosemary, veggie broth, wild rice, and soy sauce and cook on HIGH pressure for 25 minutes.
- Stir in chickpeas, cranberries, pecans, and balsamic vinegar then season with salt and pepper.
- Spoon the filling onto the cooked squash halves then serve and enjoy!
Is the stuffing vegan?
Yes! Sans cheese, this instant pot acorn squash recipe is totally vegan. And although I do love the flavor of added cheese, it definitely doesn’t need it! Also feel free to sub the parmesan for a vegan variety instead.
Is the stuffing gluten-free?
Almost! And it’s super easy to make it gluten-free instead. Just sub out the soy sauce for a gluten-free variety such as Tamari or liquid aminos.
Can you make this in advance?
If you want to prep some of this recipe ahead of time, go ahead and make your filling as directed then store it for up to 2 days in the refrigerator.
The day you’re ready to prep the rest of the recipe, cook your squash and heat the filling in the microwave or on the stove!
What to serve with instant pot stuffed acorn squash
I love all of the Fall flavors in this recipe. It’s delicious as a light lunch or dinner but I also love serving it as part of a larger meal!
- Roasted Fall Vegetable Pasta
- Roasted Sweet Potato and Wild Rice Salad
- Sweet Potato Casserole
- One-Pot Pumpkin Pasta
- Butternut Squash Soup
How to store
Store any leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months.
To reheat, thaw in the refrigerator (if frozen) then microwave or heat in a baking dish in the oven until warmed through!
This recipe is quick, easy, and like I said, enjoy this as a standard weeknight meatless meal or serve it up at your next Thanksgiving!
– Jennifer
Instant Pot Stuffed Acorn Squash
Equipment for this recipe
Ingredients
- 1 (1 pound) acorn squash halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 medium shallot diced
- 1 stalk celery diced
- 3 oz portobello mushrooms diced
- 1 clove garlic minced or pressed
- ¼ teaspoon ground sage original recipe calls for 1 teaspoon chopped fresh sage
- ¼ teaspoon dried thyme original recipe calls for 1/2 teaspoon chopped fresh thyme
- ¼ teaspoon dried rosemary original recipe calls for 1/4 teaspoon chopped fresh rosemary
- ½ cup vegetable stock or broth
- ½ cup wild rice rinsed
- 2 tablespoons soy sauce use a gluten free variety if you’re gluten free
- 1 (15 oz) can chickpeas drained, original recipe calls for 1 cup canned chickpeas, rinsed and drained
- ¼ cup chopped dried cranberries
- ¼ cup chopped pecans
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon pepper
- Shredded parmesan or vegan parmesan optional as a garnish
- Crumbled goat cheese not in the original recipe, but I added it and loved it!
Instructions
- Add 1⁄2 cup water to the pressure cooker pot and place the steamer basket in the bottom. Place the squash halves cut-side up in the steamer basket.
- Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
- Cook on high pressure for 5-20 minutes*, then allow the pressure to naturally release, about 5-10 minutes.
- Flip the valve to "venting", then remove the lid.
- Transfer the squash to a plate and set aside. Keep warm.
- Carefully remove the steamer basket, then lift the inner pot from the cooker and carefully drain the water. Dry the pot thoroughly and return to the cooker.
- Press the saute button on your instant pot, when the display reads hot, add the oil.
- Add the shallot, celery, and mushrooms and sauté until softened, about 3 minutes.
- Add the garlic, sage, thyme, and rosemary, and cook until fragrant, about 2 to 3 minutes. Press cancel.
- Add in the stock, rice, and soy sauce. Stir to combine.
- Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
- Cook on high pressure for 25 minutes, then allow the pressure to naturally release, about 10 minutes. Flip the valve to "venting", then remove the lid.
- Stir in the chickpeas, cranberries, pecans, and balsamic vinegar. Season with salt and pepper and stir to combine.
- Allow to warm through for 3 to 4 minutes.
- Spoon the filling into the squash halves and serve topped with parmesan, vegan parmesan, or goat cheese.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.
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