Description

Stuffed Acorn Squash with Wild Rice is a vibrant and heartwarming autumn dish that combines the sweet, nutty flavor of roasted acorn squash with the earthy richness of wild rice. This festive recipe is perfect for Thanksgiving or dinner parties, offering an explosion of flavors and colors that will impress your guests and satisfy your taste buds. Easy to prepare and adaptable with various ingredients, it’s a delightful addition to any meal.

Ingredients

Scale

2 medium acorn squashes
1 cup wild rice (uncooked)
2 cups low-sodium vegetable broth
1 medium sweet onion (diced)
3 cloves fresh garlic (minced)
1/2 cup dried cranberries
1 tsp dried sage
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Preheat your oven to 400°F (200°C).
Slice the acorn squashes in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper and bake for about 30 minutes until tender.
In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for about 45 minutes until tender.
While the rice cooks, heat olive oil in a skillet over medium heat. Add diced onion and garlic; sauté until soft, about 5 minutes.
In a large bowl, combine cooked wild rice, sautéed onions and garlic, dried cranberries, sage, salt, and pepper. Mix well.
Remove acorn squashes from the oven; flip them over and fill each half with the wild rice mixture. Return to the oven for an additional 15-20 minutes until heated through.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed acorn squash half (200g)
Calories: 321
Sugar: 8g
Sodium: 350mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg