Description
A simple recipe for acorn squash halves filled with a savory wild rice mixture.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked wild rice
- 1/2 cup chopped mushrooms
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds and stringy parts.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30 to 40 minutes, or until tender.
- While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Add the garlic and mushrooms and cook until the mushrooms release their moisture, about 5 minutes more.
- Remove the skillet from the heat. Stir in the cooked wild rice, dried cranberries, pecans, and thyme. Season with salt and pepper.
- Once the squash is tender, flip the halves over. Spoon the wild rice mixture evenly into the cavities of the roasted squash.
- Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through.
Notes
- You can substitute brown rice for wild rice if needed.
- For a richer flavor, add 1/4 cup of vegetable broth to the filling mixture while cooking the vegetables.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 8
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Keywords: stuffed acorn squash, wild rice, vegetarian main dish, baked squash, holiday side