Description
Wild Rice and Cranberry Stuffed Squash is a delicious vegetarian dish featuring acorn squash filled with a savory mixture of wild rice, dried cranberries, nuts, and aromatic herbs.
Ingredients
Scale
- 2 medium acorn squashes, halved and seeds removed
- 1 cup wild rice, rinsed and drained
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine wild rice and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 45 minutes.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic for about 5 minutes.
- Combine sautéed onion and garlic with dried cranberries, chopped nuts, thyme, sage, salt, and pepper. Cook for an additional 2-3 minutes.
- Gently fold in the cooked wild rice.
- Place halved acorn squashes cut-side up on a baking sheet and fill each half with the wild rice mixture.
- Cover with foil and bake for 30-35 minutes. Remove foil for the last 10 minutes to brown the tops.
Notes
- Choose fresh, firm acorn squash for the best flavor.
- Rinse wild rice thoroughly before cooking to remove excess starch.
- Taste the filling before stuffing the squash to adjust seasoning.
- Cooking times may vary based on squash size; check for tenderness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
