Instant Pot Stuffed Acorn Squash

My holiday relationship with my refrigerator is complicated. Fortunately, this Instant Pot Stuffed Acorn Squash is here to ease the tension.

On the one hand, during the months of November and December, I want to be on super saintly eating behavior in my own kitchen.

On the other hand, it’s the HOLIDAYS. It’s a special time of year, and we both know that last slice of Pumpkin Sheet Cake is not going to eat itself.

This Instant Pot stuffed acorn squash meets me halfway.

• It’s packed with cozy holiday flavors.
• Ingredients such as cranberries, nutty wild rice, and thyme make this dish wholesome.
• Like many of my favorite holiday recipes, this stuffed acorn squash tastes unique enough to serve as a side at a special holiday meal but is healthy and hearty enough to stand on its own for a light lunch or dinner.

The key ingredient that makes this stuffed acorn squash healthy and filling is chickpeas. Canned chickpeas are one of my pantry staples. They are:

• Inexpensive
• Rich in fiber and protein
• Incredibly versatile

In fact, I have an entire section of my recipe index dedicated to chickpeas. I love these little beans!

How to Make Instant Pot Stuffed Acorn Squash

Instant pot acorn squash is my latest pressure cooker fixation. Instead of roasting the squash for an hour plus in the oven, the squash halves are cooked until perfectly tender in an Instant Pot.

If you don’t own an Instant Pot, you can easily make the acorn squash in the oven instead. It will take a bit longer, but the results will still be delicious.

Ingredients

• Acorn Squash. Functions as a tasty, edible vessel for all of the wonderful filling ingredients.
• Chickpeas. Provides essential protein and fiber to this vegan stuffed squash recipe.
• Wild Rice. Adds some extra bulk and additional fiber.
• Cranberries. Lends just the right amount of sweetness to balance the savory flavors in the recipe.
• Mushrooms. Gives this dish a comforting, earthy flavor and aroma.
• Pepitas. Or pecans, if you prefer. Either option adds a satisfying crunch that contrasts the tender squash, rice, and chickpeas.

Directions

1. Cook the rice.
2. Load up your Instant Pot with halves of the squash and cook until tender, about 4 minutes. Release pressure, remove and arrange on a serving platter.
3. Meanwhile, prepare the filling by sauteing the shallots, garlic, and mushrooms together. Add the chickpeas, cranberries, pepitas, thyme, and cooked rice and stir to combine. Season with additional salt and pepper, to taste.
4. Spoon the hot filling into the cooked squash halves and serve. ENJOY!

How to Store and Reheat Instant Pot Stuffed Acorn Squash

• To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Reheat gently in the microwave or cover and reheat in the oven.

For a holiday reset that doesn’t feel like one, give this wild rice, cranberry, and chickpea stuffed acorn squash a try. It will give you the feeling of cozy holiday comfort that makes this a wonderful time of year and leave you extra wiggle room for that one last cream cheese sugar cookie too.

Other Delicious Stuffed Squash Recipes

• Sausage Stuffed Acorn Squash
• Stuffed Butternut Squash with Quinoa, Cranberries, and Kale
• Taco Spaghetti Squash Boats
• Spaghetti Squash Boats with Chicken and Bacon

Review Save SavedPrint

Instant Pot Stuffed Acorn Squash

4.88 from 8 votes

Instant pot stuffed acorn squash with wild rice, cranberries, and chickpeas is a healthy and filling vegan recipe for any occasion.

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Prep: 15 mins

Cook: 55 mins

Total: 1 hr 15 mins

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Servings: 6 stuffed halves

Review Save SavedPrint

Ingredients

  

1x2x3x

• 1/2 cup uncooked wild rice you can also use a brown and wild rice blend like this one
• 1 teaspoon kosher salt divided
• 3 small acorn squashes 1 pound each, halved lengthwise, stems trimmed, and seeded
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot finely chopped, or 1/2 small yellow onion, finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 8 ounces baby bella cremini mushrooms, finely chopped
• 1/2 teaspoon black pepper
• 1 can reduced-sodium chickpeas (15 ounces) rinsed and drained
• 1/3 cup reduced-sugar dried cranberries
• 1/4 cup toasted pepitas or chopped pecans
• 1 tablespoon fresh thyme leaves chopped

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Instructions

 

• Bring 1 1/2 cups water to a boil in a small saucepan. Add the rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and let simmer until the rice is tender, about 55 minutes. Drain off any excess liquid. Set aside.
• Pour 1/2 cup water into the bottom of an 

  Instant Pot or electric pressure cooker. Place the steamer basket in the pot, then add the squash, cut sides up (they will overlap). Be sure not to exceed the max fill line. If your squash are larger and you exceed the line, cook the squash in two batches. Seal the lid, set pressure valve to sealing, and cook on HIGH (manual) for 4 minutes. Allow the pressure to release naturally for 5 minutes, then immediately vent to release any remaining pressure. Drain and arrange on a large serving plate or baking sheet.
• Meanwhile, heat the olive oil in a large skillet over medium low. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant, then add the mushrooms, black pepper, and remaining 1/2 teaspoon kosher salt. Increase heat to medium and cook until the mushrooms are softened and browned, about 5 to 7 additional minutes. Add the chickpeas, cranberries, pepitas, thyme, and cooked rice and stir to heat through, about 2 additional minutes. Taste and adjust seasonings as desired.
• Spoon the hot filling into the squash halves. Serve immediately or keep warm in a 350 degree F oven.

Notes

• To cook the squash in the oven instead of the Instant Pot: Preheat the oven to 425 degrees F. Brush a large rimmed baking sheet with extra-virgin olive oil. Slice a small piece off the bottom of each squash half so level it will sit level. Set the squash on the baking sheet, scooped sides down, and bake for 25 minutes. Remove the baking sheet from the oven and carefully turn the squash halves over. Lightly brush them with olive oil and sprinkle with salt and pepper. Return to the oven and continue baking until tender, 20 to 25 additional minutes. Stuff with wild rice–chickpea filling and enjoy.
• To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Reheat gently in the microwave or cover and reheat in the oven.

Nutrition

Serving: 1squash halfCalories: 256kcalCarbohydrates: 47gProtein: 7gFat: 4gFiber: 7gSugar: 3g

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