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Wild rice & cranberry stuffed acorn squash is delightful!

wild rice & cranberry stuffed acorn squash
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Wild rice & cranberry stuffed acorn squash is a delightful and nutritious dish that combines the earthy flavors of wild rice with the sweetness of cranberries, all encased in tender acorn squash.

  • Author: Dija
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 acorn squashes
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 cup fresh cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. In a pot, combine wild rice and vegetable broth, bring to a boil, then reduce heat and simmer until rice is tender.
  4. In a skillet, sauté onions and garlic until translucent.
  5. Add cranberries, walnuts, thyme, salt, and pepper to the skillet and cook for a few minutes.
  6. Mix the cooked wild rice with the sautéed mixture.
  7. Stuff the acorn squash halves with the wild rice mixture.
  8. Place the stuffed squashes on a baking sheet and bake for 30-35 minutes until the squash is tender.
  9. Serve warm and enjoy!

Notes

  • For a vegan option, ensure the vegetable broth is plant-based.
  • Feel free to add other nuts or dried fruits for variation.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://101simplyrecipes.com/wild-rice-cranberry-stuffed-acorn-squash-recipe/