Description
Experience the warmth of fall with Stuffed Acorn Squash filled with nutty wild rice and vibrant vegetables. This delightful dish features sweet, roasted acorn squash paired with a savory stuffing that is both visually stunning and satisfying. Perfect for cozy dinners or holiday gatherings, this easy-to-make recipe will impress family and friends while delivering a healthy meal full of flavor.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup wild rice
- 1 medium yellow onion, diced
- 1 cup celery, chopped finely
- 1 cup carrots, diced small
- 1/2 cup dried cranberries (unsweetened)
- 1/2 cup walnuts, chopped
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Cut the acorn squashes in half lengthwise, scoop out the seeds, place them cut-side up in the baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for about 30 minutes until tender but firm.
- Rinse wild rice under cold water. In a saucepan, bring vegetable broth to a boil; add wild rice, cover, reduce heat, and simmer for about 45 minutes until tender.
- In a skillet over medium heat, sauté onion, celery, and carrots in olive oil until soft (about 5 minutes). Stir in cranberries and walnuts.
- Once the wild rice is cooked, fluff it with a fork and mix it into the sautéed vegetables. Season as needed.
- Generously fill each roasted acorn squash half with the wild rice mixture. Return to the oven for another 10 minutes.
- Serve warm drizzled with extra olive oil or balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half acorn squash (approximately 250g)
- Calories: 350
- Sugar: 7g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg