Savory Stuffed Acorn Squash with Wild Rice

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Looking for a cozy, healthy dish to impress your guests? This stuffed acorn squash is not just visually stunning; it’s a hearty blend of flavors and textures that will leave everyone wanting more. The combination of tender acorn squash filled with nutty wild rice and vibrant vegetables makes for a delightful meal perfect for any occasion.

Imagine the sweetness of roasted acorn squash paired with the earthy tones of wild rice and a medley of vegetables. This recipe is not just filling; it’s packed with nutrients and offers a wonderful balance of sweetness and savory goodness. Plus, it’s a fantastic vegetarian option that even meat-lovers will enjoy.

Deliciously Nutritious Stuffed Acorn Squash

This stuffed acorn squash features a rich filling of wild rice, cranberries, nuts, and aromatic herbs, creating a warm and satisfying dish. The sweet and nutty flavor of the squash complements the savory filling, making each bite a perfect harmony of taste.

With a beautiful presentation, this dish is ideal for holiday gatherings or a special dinner. It’s not only a feast for the taste buds but also for the eyes.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, rinsed and drained
• 2 cups vegetable broth or water
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-40 minutes, or until tender.
3. Cook the Wild Rice: In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender. Drain any excess liquid.
4. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until soft. Add mushrooms and cook until they release their moisture. Stir in cranberries, walnuts, thyme, rosemary, and cooked wild rice. Season with salt and pepper to taste.
5. Stuff the Squash: Once the acorn squash is roasted, remove from the oven and carefully fill each half with the wild rice mixture, pressing gently to pack it in.
6. Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through. Serve warm, garnished with fresh parsley if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 320kcal
• Fat: 16g
• Protein: 7g
• Carbohydrates: 40g