Stuffed Acorn Squash

This attractive dish makes a nice presentation for a special meal. The wild rice and toasted pecans give a pleasant nutty flavor that nicely pairs with the sweetness of the dried cranberries and the roasted squash. Serve this stuffed acorn squash as a hearty side dish or the entrée along with your other holiday favorites.

AuthorLaurie PawlaczykCategory, , DifficultyIntermediate
Yields6 Servings
 3 Acorn Squash, Halved Lengthwise
 1 Medium Onion, diced
 4 Ribs of Celery, chopped
 1 tbsp Fresh Thyme, (or 1t dry)
 2 cups Wild Rice, Cooked, (about 3/4c uncooked)
 ½ cup Toasted Pecans, chopped
 ¼ cup Dried Cranberries, chopped
 1 tsp Sea Salt
 ½ tsp Black Pepper
1

Cook wild rice according to package directions. You may use vegetable stock or bouillon for extra flavor if you wish.

2

Cut each Acorn Squash in half lengthwise from stem to end. Scoop out seeds and scrape center clean. Bake cut side down in a 450ºF oven for 25 - 30 minutes.

3

While rice and squash are cooking, dice onions and celery. Coarsely chop dried cranberries and toasted pecans.

4

Heat skillet. Once heated add onions and celery. Reduce heat to medium and stir frequently until translucent. This should take about 5 minutes. Add small amounts of water if necessary to prevent burning.

5

Add thyme and stir well. Remove from heat. Add wild rice, toasted pecans, dried cranberries, salt and pepper and stir to combine. This makes approximately 4 cups filling.

6

Invert cooked acorn squash halves so flesh side is up revealing the centers. Divide filling and spoon into center of each squash. Gently press the filling down and add more so each squash has a generous amount of filling. The amount of filling used will depend on the size of your acorn squash and how high you load each squash. .

7

Cover squash with foil and return to oven. Cook an additional 20 - 25 minutes.

Nutrition Facts

Serving Size 1/2 Acorn

Servings 6


Amount Per Serving
Calories 246
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.7g4%
Cholesterol 0mg
Sodium 45.8mg2%
Total Carbohydrate 44.3g15%
Dietary Fiber 6.8g28%
Sugars 7.0g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 3 Acorn Squash, Halved Lengthwise
 1 Medium Onion, diced
 4 Ribs of Celery, chopped
 1 tbsp Fresh Thyme, (or 1t dry)
 2 cups Wild Rice, Cooked, (about 3/4c uncooked)
 ½ cup Toasted Pecans, chopped
 ¼ cup Dried Cranberries, chopped
 1 tsp Sea Salt
 ½ tsp Black Pepper

Directions

1

Cook wild rice according to package directions. You may use vegetable stock or bouillon for extra flavor if you wish.

2

Cut each Acorn Squash in half lengthwise from stem to end. Scoop out seeds and scrape center clean. Bake cut side down in a 450ºF oven for 25 - 30 minutes.

3

While rice and squash are cooking, dice onions and celery. Coarsely chop dried cranberries and toasted pecans.

4

Heat skillet. Once heated add onions and celery. Reduce heat to medium and stir frequently until translucent. This should take about 5 minutes. Add small amounts of water if necessary to prevent burning.

5

Add thyme and stir well. Remove from heat. Add wild rice, toasted pecans, dried cranberries, salt and pepper and stir to combine. This makes approximately 4 cups filling.

6

Invert cooked acorn squash halves so flesh side is up revealing the centers. Divide filling and spoon into center of each squash. Gently press the filling down and add more so each squash has a generous amount of filling. The amount of filling used will depend on the size of your acorn squash and how high you load each squash. .

7

Cover squash with foil and return to oven. Cook an additional 20 - 25 minutes.

Stuffed Acorn Squash
You might also like
error: Content is protected and copying of any contents within is prohibited.