Sunday, December 7, 2014

Acorn Squash With Wild Rice

If you have never had a Stuffed Acorn Squash, you are in for a real treat. Both delicious and surprisingly filling, acorn squash is not only a fabulous side dish when roasted, but when filled with a stuffing of wild rice, onions, carrots and cranberries it can be a complete meal in itself. Full of comforting flavors, this vegetarian dish can be made any time of year. 

ACORN SQUASH WITH WILD RICE STUFFING





Recipe: Makes 6 servings

Ingredients:

  • 3 acorn squashes, cut in half and seeded
  • 3 tablespoons olive oil, divided
  • 2 medium yellow onions, diced
  • 1 large carrot,diced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 2 cups wild rice
  • 3 cups low sodium vegetable stock
  • 3/4 cup pecans or walnuts, toasted and chopped (optional)
  • 1/2 cup dried cranberries
  • Salt and pepper, to taste

Preparation:

  1. Preheat oven to 425 degrees. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut side down on a parchment lined baking sheet and set aside. 
  2. Heat the remaining tablespoon of olive oil in a medium saucepan. Add the onions, carrots, sage and salt. Cook over medium heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven. Put the sheet of squash halves in the oven as well.
  3. Bake rice in the oven for 45 to 50 minutes, or until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned.
  4. Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with dried cranberries and nuts. Adjust salt and pepper to taste.
  5. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve.

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This recipe was shared at: Allergy-Free WednesdaysFull Plate ThursdayGluten Free Wednesdays, Fat TuesdaysReal Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat

6 comments:

  1. Hi Phyllis,
    I made this recipe tonight for dinner and it was delicious. Thank you. Read your profile and was happy to see IIN there...I am studying there right now (Module 8) and hoping to leave my accounting job. I'm anxious to try many of your other recipes as I am on an anti-infammatory diet...organic, GF, DF, DF (I may get into raw milk, however) refined sugar free. I really want to try your blueberry corn bread next....it will happen! Blessings, Sally Brassor

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  2. Thanks so much and thanks for visiting my blog! Best, Phyllis

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  3. What a great unique healthy recipe. Thanks for sharing on Real Food Fridays. Pinned & twitted.

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  4. Delicious acron squash with wild rice, thanks for sharing with Hearth and soul blog hop. pinning. and tweeting.

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  5. We will just love your Acorn Squash with Wild Rice, it looks delicious. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

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  6. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
    -Cindy

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