Description
Stuffed acorn squash with wild rice is a vibrant and comforting dish that perfectly captures the essence of fall. The golden-brown roasted squash serves as a delightful vessel for a flavorful filling made of nutty wild rice, crunchy nuts, and sweet dried cranberries. This recipe is not only visually appealing but also versatile enough to impress guests at festive gatherings or provide a cozy family dinner. With its balance of sweet and savory flavors, it’s sure to become a favorite in your kitchen.
Ingredients
- 2 acorn squash
- 1 cup wild rice
- 1/2 cup chopped pecans or walnuts
- 1/2 cup dried cranberries
- 1 tsp olive oil
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Cut each acorn squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides, then sprinkle with salt and pepper.
- In a pot, combine wild rice and three cups of vegetable broth. Bring to a boil, then simmer until tender (about 45 minutes).
- In a large bowl, mix cooked wild rice with chopped nuts, dried cranberries, cinnamon, salt, and pepper.
- Generously fill each acorn squash half with the mixture.
- Bake for 30-35 minutes until the squash is tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (190g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - For added flavor, use vegetable broth instead of water when cooking wild rice. - Feel free to substitute quinoa for wild rice or add spices like nutmeg for extra warmth. - Leftovers can be stored in an airtight container in the refrigerator for up to four days.