Recipe: Wheat Berry, Apple, Cranberry & Kale Stuffed Acorn Squash

stuffed acron squash.JPG

this recipe looks like it has a lot of steps, but it really is pretty easy.

you can even try substituting the wheat berries for quinoa, brown rice or farro. and the stuffing can include any veggies you like. use what's in your kitchen!

i will say... use your judgement / preference on the measurements, i'm not so good at that.


what you need:

2 acorn squash

1C wheat berries (similar to brown rice or farro)

1 apple

1/2C dried cranberries

1/2C almonds, chopped 

6 handfuls of baby kale (or any dark leafy greens)

1/2 onion

2 garlic cloves

3C water 

coconut oil

vegetable bouillon cube


garlic powder



what to do:

the squash

set oven for 400 degrees

cut each squash in half & de-seed

coat inside of squash with coconut oil (melt it if you have to), s&p, garlic powder & cumin

place squash inside facing down on the baking sheet & roast for 15-30 minutes (depending on the size of the squash)

test with a fork to see when it's finished

the wheat berries

heat a little bit of coconut oil in a pot, add wheat berries & toast for a few minutes

add 3C water & bouillon cube (or can be swapped for veggie stock)

bring to a boil, then simmer for about 30 minutes. if still too chewy check every 5 minutes until ready

when they taste finished (they have a pretty al dente texture), strain any excess liquid & set aside

the stuffing

while squash & wheat berries are cooking, heat coconut oil with garlic on the stovetop

add onion, cook for a few minutes

add apples, cook for a few minutes

add s&p and cumin

then add kale, cranberries & almonds

once the kale is wilted, mix in wheat berries, scoop into the squash & serve


serves 4
45 minutes


did you like this recipe? do you have a stuffed squash recipe you'd like to share? let me know in the COMMENTS below!