Description
Stuffed acorn squash with wild rice is a vibrant autumn dish that perfectly marries the sweetness of roasted squash with a savory, hearty filling. This delightful recipe features fluffy wild rice, fresh vegetables, and aromatic spices, making it visually stunning and easy to prepare. Perfect for weeknight dinners or festive gatherings, this dish will impress your guests while filling your kitchen with the warm scents of fall.
Ingredients
Scale
- 2 acorn squashes
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 1/2 cup dried cranberries (unsweetened)
- 1/2 cup walnuts, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Halve the acorn squashes lengthwise and scoop out seeds. Place cut-side down in the baking dish and roast for 25-30 minutes until tender.
- In a saucepan, combine wild rice and vegetable broth; bring to a boil, then reduce heat and simmer for about 45 minutes until tender.
- Sauté onions, celery, and mushrooms in olive oil over medium heat until soft (about 5 minutes).
- Fluff cooked rice with a fork and mix with sautéed vegetables, cranberries, walnuts, cinnamon, nutmeg, salt, and pepper.
- Turn roasted squash cut-side up and fill each half with the stuffing mixture. Return to the oven for an additional 15-20 minutes.
- Serve warm; drizzle with olive oil or sprinkle fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 stuffed acorn squash half (350g)
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg