Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto
Acorn squash is a good source of vitamins A and C, as well as dietary fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the acorn squash in half and remove the seeds.
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Place the acorn squash halves on a baking sheet, cut side down, and bake for 30 minutes.
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While the squash is baking, cook the wild rice according to the package instructions.
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In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Add the kale and cook until wilted.
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Stir in the cooked wild rice and vegetable broth. Cook for an additional 5 minutes.
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Remove the acorn squash from the oven and flip them over.
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Fill each squash half with the wild rice and kale mixture.
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Sprinkle with Parmesan cheese, salt, and black pepper.
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Return the stuffed squash to the oven and bake for another 20-25 minutes, or until the squash is tender.
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Let the stuffed squash rest for 10 minutes before serving.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
