Description
Stuffed Acorn Squash with Wild Rice is a delightful autumn dish that combines the natural sweetness of roasted acorn squash with a savory filling of wild rice, sautéed vegetables, and crunchy walnuts. This recipe not only serves as a beautiful centerpiece for Thanksgiving or family gatherings but also offers a nutritious, comforting meal that everyone will love. Perfectly customizable, it can cater to various dietary preferences while delivering an explosion of flavors.
Ingredients
Scale
- 2 medium acorn squashes (about 1.5 lbs total)
- 1 cup wild rice
- 1 medium onion, diced
- 1 cup celery, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 cups low-sodium vegetable broth
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squashes and remove the seeds.
- Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine wild rice with vegetable broth and cook according to package instructions (approximately 45 minutes).
- Sauté diced onion and celery in a skillet over medium heat for about 5 minutes. Add cranberries and walnuts; cook for an additional minute.
- Once the rice is cooked, mix it with the sautéed vegetables and sage. Season with salt and pepper.
- Flip the roasted squash halves over, fill them with the wild rice mixture, and return to the oven for another 15-20 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn half
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg