Stuffed Acorn Squash Recipe

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) package long grain and wild rice blend; 3 (10 -12 ounce) acorn squash, cut in halves and seeded; 2 tablespoons margarine; 1 cup onion, chopped; 2 tablespoons lemon juice; 2 teaspoons dried sage; 1/2 cup dried cranberries; 1/4 cup walnuts, chopped and toasted; 2 tablespoons light brown sugar; salt; pepper

Servings: persons

1 (6 ounce) package long grain and wild rice blend
3 (10 -12 ounce) acorn squash, cut in halves and seeded
2 tablespoons margarine
1 cup onion, chopped
2 tablespoons lemon juice
2 teaspoons dried sage
1/2 cup dried cranberries
1/4 cup walnuts, chopped and toasted
2 tablespoons light brown sugar
salt
pepper

1
Preheat oven to 375 degrees.
2
Coat a baking sheet with nonstick cooking spray.
3
Prepare rice according to package directions, and set aside.
4
Arrange the squash halves, cut side down, on the prepared baking sheet.
5
Bake 40 minutes, or until tender.
6
Reduce oven temperature to 350 degrees.
7
Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
8
Place pulp in a small bowl.
9
In a skillet, heat the margarine over medium heat.
10
Add the onion and cook, stirring, until tender (3 to 5 minutes).
11
Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
12
Stir in the cranberries, walnuts, and brown sugar.
13
Divide the stuffing to fill the acorn squash shells.
14
Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.).
15
Bake for 15 minutes, or until heated through.
16
Season with salt and pepper.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (6 ounce) package long grain and wild rice blend, 3 (10 -12 ounce) acorn squash, cut in halves and seeded, 2 tablespoons margarine, 1 cup onion, chopped, and more.

Yes, Stuffed Acorn Squash 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.

Stuffed Acorn Squash

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