Wild Rice Stuffed Acorn Squash
Acorn squash is a good source of vitamin C, vitamin A, and 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: 13.
Wild Rice Stuffed Acorn Squash
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut the acorn squash in half and remove the seeds.
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Place the squash halves on a baking sheet, cut side down, and bake for 30 minutes.
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In the meantime, cook the wild rice according to package instructions using vegetable broth instead of water.
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Heat olive oil in a large skillet over medium heat. Add onion, garlic, and celery. Cook until softened, about 5 minutes.
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Add cooked wild rice, dried cranberries, pecans, parsley, salt, black pepper, and ground cinnamon to the skillet. Stir well to combine.
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Remove the squash from the oven and flip them over. Fill each squash half with the wild rice stuffing.
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Return the stuffed squash to the oven and bake for an additional 30 minutes.
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Remove from the oven and let it rest for 10 minutes before serving.
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Serve the stuffed acorn squash warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
