Wild Rice Stuffed Acorn Squash
This showstopping squash makes an excellent side dish or a delicious vegetarian main course.
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Servings: 4 servings
Ingredients
- 1/2 cup uncooked wild rice, rinsed
- 1 1/2 cups vegetable broth or water
- 2 acorn squash, totalling 3 lbs
- 2 Tbsp canola oil
- 1 small onion, diced
- 3 celery stalks, diced
- 1 carrot, diced
- 1 medium apple, diced
- 1 Tbsp Dijon mustard
- 3/4 tsp dried sage
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 Tbsp chopped fresh parsley
Instructions
- Combine the wild rice and broth in a medium saucepan. Cover, and bring to a boil over high heat. Turn the heat down to low and simmer the rice for 45-55 minutes until tender.
- Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with foil. Cut each squash in half lengthwise and scoop out the seeds. Season the cut side of the squash with salt and pepper. Place the squash, cut side down, on the baking sheet and bake for 20-30 minutes until tender when pierced with a fork.
- While the rice and the squash are cooking, prepare the rest of the filling. Heat a large skillet over medium-high heat. Add the canola oil. Stir in the onion and cook for a few minutes, then add the celery and carrot. Cook for a few minutes longer then stir in the diced apple, Dijon, herbs, salt, ginger, and pepper. Continue to cook for a few minutes until the apple is slightly softened.
- When the rice is fully cooked, stir it into the skillet along with the walnuts, cranberries, and parsley. Season to taste.
- When the squash are finished cooking, turn them over so the cut side is facing up (leave them on the baking sheet or transfer to a casserole dish). Turn the oven temperature down to 350°F (180°C). Stuff the squash with the wild rice filling. You will likely have some filling leftover, which you can use for another recipe for freeze for later use. Bake the squash for 20 minutes. Serve hot.
Nutrition Facts
Wild Rice Stuffed Acorn Squash
Serving Size
1 portion
Amount per Serving
Calories
350
% Daily Value*
Fat
13
g
20
%
Saturated Fat
1
g
6
%
Sodium
734
mg
32
%
Potassium
1045
mg
30
%
Carbohydrates
58
g
19
%
Fiber
8
g
33
%
Sugar
14
g
16
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.