Acorn Squash with Wehani Rice & Pecan Stuffing

Name: Acorn Squash with Wehani Rice & Pecan Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium acorn squash mush; 2 cups wehani rice or rice blend; 4 cups water; 1 tablespoons soy sauce, tamari; 1 tablespoons margarine or butter; 1 cup carrots diced; 1 cup celery diced; 1 cup onions diced; 1/4 teaspoon thyme dried; 1/2 teaspoon ginger minced, fresh; 2 tablespoons pecans pieces; 1 tablespoon orange zest minced; 1 x sea salt; 1 x black pepper freshly ground; 1 cup orange juice; 1 tablespoon honey or barley malt; 1/4 teaspoon cinnamon ground

Servings: persons

3 medium acorn squash mush
2 cups wehani rice or rice blend
4 cups water
1 tablespoons soy sauce, tamari
1 tablespoons margarine or butter
1 cup carrots diced
1 cup celery diced
1 cup onions diced
1/4 teaspoon thyme dried
1/2 teaspoon ginger minced, fresh
2 tablespoons pecans pieces
1 tablespoon orange zest minced
1 x sea salt
1 x black pepper freshly ground
1 cup orange juice
1 tablespoon honey or barley malt
1/4 teaspoon cinnamon ground

1
Halve squash lengthwise.
2
Seed, then steam for 20 minutes (squash will not be fully cooked).
3
Set aside.
4
(May be prepared one day ahead.
5
Refrigerate.)
6
Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat.
7
Add rice and return to a boil.
8
Reduce heat and simmer, covered, until liquid is absorbed and rice is tender.
9
(Rice may be cooked up to 2 days ahead; refrigerate until used.)
10
For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden.
11
Thoroughly toss in pecans, orange zest and rice.
12
Season with salt and pepper to taste.
13
Remove from heat and set aside.
14
(Stuffing may be prepared 1 day ahead and refrigerated.)
15
Put glaze ingredients into a small jar and shake vigorously to combine.
16
Keep refrigerated until ready to use.
17
(Glaze may be prepared a day ahead.)
18
One hour before serving, preheat oven to 375F (190C).
19
Mound stuffing mixture into each squash half to about 2 inches over top of squash.
20
Place stuffed squash halves in a baking pan filled with 1/2 cup of water.
21
Drizzle some glaze over stuffing and brush onto squash.
22
Cover with foil and bake 20 minutes.
23
Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned.
24
Serve immediately.
25
Calories per serving: 326 Grams of fat: 5% fat calories: 14 Cholesterol: 0 mg. Grams of fiber: 5.8

572

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 medium acorn squash mush, 2 cups wehani rice or rice blend, 4 cups water, 1 tablespoons soy sauce, tamari, and more.

Yes, Acorn Squash with Wehani Rice & Pecan Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!