Wild Rice, Cherries, Apricots And Cheesy Stuffed Acorn Squash Recipe

Name: Wild Rice, Cherries, Apricots And Cheesy Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, cut in half and seeds removed; 1 (6 ounce) box white and wild rice; 1/4 cup dried cherries, rough chopped; 1/4 cup dried apricot, rough chopped; 1/2 cup pecans, rough chopped; 1 cup provolone cheese, shredded (monterey jack or white cheddar will also work); 2 scallions, fine chopped; 2 shallots, very fine chopped (you can also use a small onion); 2 teaspoons minced garlic; 2 tablespoons olive oil; 1 1/2 tablespoons butter; salt; pepper

Servings: persons

2 acorn squash, cut in half and seeds removed
1 (6 ounce) box white and wild rice
1/4 cup dried cherries, rough chopped
1/4 cup dried apricot, rough chopped
1/2 cup pecans, rough chopped
1 cup provolone cheese, shredded (monterey jack or white cheddar will also work)
2 scallions, fine chopped
2 shallots, very fine chopped (you can also use a small onion)
2 teaspoons minced garlic
2 tablespoons olive oil
1 1/2 tablespoons butter
salt
pepper

1
Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
2
Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
3
Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
4
Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
5
Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.

448

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 acorn squash, cut in half and seeds removed, 1 (6 ounce) box white and wild rice, 1/4 cup dried cherries, rough chopped, 1/4 cup dried apricot, rough chopped, and more.

Yes, Wild Rice, Cherries, Apricots And Cheesy 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.

Wild Rice, Cherries, Apricots And Cheesy Stuffed Acorn Squash

How did you like this recipe?

Frequently Asked Questions