Wild Rice Stuffed Acorn Squash Recipe

Name: Wild Rice Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Acorn Squash Bowls; 2 acorn squash; 1/2 tablespoon olive oil; salt and fresh cracked pepper to taste; Thanksgiving Wild Rice Stuffing; 1 cup wild rice; 2 1/3 cups water; 1/4 teaspoon salt; 1 teaspoon 1/2 Tbsp olive oil divided; 1 cup diced celery; 1/2 cup diced yellow onion; 1 teaspoon thyme; 1/2 teaspoon sage; 1/2 teaspoon crushed rosemary; 1/2 cup dried cranberries; 1/4 cup chopped pecans

Servings: persons

Acorn Squash Bowls
2 acorn squash
1/2 tablespoon olive oil
salt and fresh cracked pepper to taste
Thanksgiving Wild Rice Stuffing
1 cup wild rice
2 1/3 cups water
1/4 teaspoon salt
1 teaspoon 1/2 Tbsp olive oil divided
1 cup diced celery
1/2 cup diced yellow onion
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon crushed rosemary
1/2 cup dried cranberries
1/4 cup chopped pecans

1
Preheat the oven to 375u00b0F. Remove the stems from the acorn squash and cut the dried part off the bottom. Scrape the seeds out with a spoon and discard. Using a basting brush, lightly coat the fleshy part of the squash with olive oil. Season with salt and fresh cracked pepper to taste. Bake in a 375u00b0F oven for 45 minutes to an hour, or until the flesh is soft and creamy.
2
Meanwhile, cook your wild rice by combining with water, 1/4 tsp salt and 1 tsp of olive oil in a saucepan. Bring to a boil, reduce to a simmer, and cook on medium-low heat for 45 minutes to an hour.
3
About 15 minutes before the squash and the rice are going to finish cooking, make your stuffing. Saute the diced celery and onion in a skillet with 1/2 Tbsp of olive oil until soft. Add the spices to the pan and cook for an additional minute, then remove from the heat. Fold in the cooked wild rice, cranberries, and pecans.
4
Scoop the rice stuffing into the cooked acorn squash bowls so that they are heaping full. Cover and return to the oven for 5 to 10 minutes or until heated through. Serve immediately.

308

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 16 ingredients. The key ingredients include: Acorn Squash Bowls, 2 acorn squash, 1/2 tablespoon olive oil, salt and fresh cracked pepper to taste, and more.

Yes, Wild Rice 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 Stuffed Acorn Squash

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