Wild Rice-Stuffed Squash Recipe

Name: Wild Rice-Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Acorn Squash, Halved Lengthwise And Seeded; 2 Tablespoons Olive Oil; 2 whole Shallots, Diced; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 cloves Garlic, Minced; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Crushed Red Pepper Flakes; 1 cup Wild Rice; 1-1/2 cup Vegetable Stock; 3 whole Scallions, Thinly Sliced; 1/2 cups Pecans, Toasted And Chopped; 1/2 cups Dried Cranberries; 2 Tablespoons Pure Maple Syrup; 1 teaspoon Orange Zest; 1 Tablespoon Fresh Orange Juice

Servings: persons

2 whole Acorn Squash, Halved Lengthwise And Seeded
2 Tablespoons Olive Oil
2 whole Shallots, Diced
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
2 cloves Garlic, Minced
1/2 teaspoons Dried Oregano
1/4 teaspoons Crushed Red Pepper Flakes
1 cup Wild Rice
1-1/2 cup Vegetable Stock
3 whole Scallions, Thinly Sliced
1/2 cups Pecans, Toasted And Chopped
1/2 cups Dried Cranberries
2 Tablespoons Pure Maple Syrup
1 teaspoon Orange Zest
1 Tablespoon Fresh Orange Juice

1
1. Preheat the oven to 400u00b0F and spray a large rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet and cover them with aluminum foil. Roast for 40 to 45 minutes, until the squash is tender.
2
2. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 1 to 2 minutes, until the shallots are soft. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, until fragrant. Add the rice and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook for 15 to 20 minutes, until the rice has absorbed all of the liquid. Remove from the heat and stir in the scallions, pecans, cranberries, maple syrup, orange zest, and orange juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spoon the rice into the cavities of the squash and serve.

397

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: 2 whole Acorn Squash, Halved Lengthwise And Seeded, 2 Tablespoons Olive Oil, 2 whole Shallots, Diced, 1 teaspoon Kosher Salt, and more.

Yes, Wild Rice-Stuffed 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 Squash

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