Ingredients
Scale
- 2 acorn squashes
- 1 cup wild rice
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (optional)
- 1/2 cup dried cranberries or cherries
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup feta or goat cheese (optional)
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- 1 teaspoon dried sage
- Broth (for moisture, if necessary)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the acorn squashes and cut them in half lengthwise. Scoop out the seeds.
- Drizzle the insides with oil and season with salt and pepper.
- Place the squashes face down on a baking sheet and bake until soft, about 30-40 minutes.
- Meanwhile, cook the wild rice according to package instructions.
- In a skillet, melt butter or heat olive oil over medium heat. Sauté onions and celery until soft.
- Add garlic and cook for another minute.
- Mix in the cooked wild rice, mushrooms, cranberries, nuts, and seasonings. Stir until combined.
- If the rice mixture is dry, add a splash of broth to moisten.
- Stuff the cooked acorn squash halves with the wild rice filling and top with cheese if desired.
- Bake for an additional 10-15 minutes, until heated through and cheese is melted.
- Serve warm and enjoy!
Notes
Great for meal prep; the filling can be made a day in advance. Try experimenting with different fillings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 squash half
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg