Wild Rice Stuffed Acorn Squash

Nutriscore Rating: 73/100

Elevate your dinner table with this autumn-inspired Wild Rice Stuffed Acorn Squash, a stunning vegetarian dish perfect for cozy nights or holiday gatherings. Roasted acorn squash serves as a tender and flavorful vessel, filled with a hearty medley of nutty wild rice, sautéed vegetables, sweet dried cranberries, and crunchy pecans or walnuts. Infused with aromatic sage and thyme, this dish brings earthy, savory-sweet flavors together in every bite. Easy to prepare, yet elegant enough for entertaining, this recipe is a satisfying meal or side dish ideal for fall. Optionally topped with Parmesan cheese for a rich finish, this recipe combines wholesome ingredients and seasonal charm in under 90 minutes. Perfect for those seeking gluten-free, vegetarian comfort food with a gourmet twist!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 whole Acorn squash
• 3 tablespoons Olive oil
• 1 cup Wild rice
• 2 cups Vegetable broth
• 1 medium Yellow onion
• 1 medium Carrot
• 1 medium Celery stalk
• 0.5 cup Dried cranberries
• 0.33 cup Chopped pecans or walnuts
• 2 cloves Garlic
• 1 teaspoon Fresh thyme
• 0.5 teaspoon Dried sage
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Parmesan cheese (optional)

📝 Instructions

11 steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the acorn squashes in half lengthwise and scoop out the seeds. Lightly brush the cut sides with 1 tablespoon of olive oil and sprinkle a pinch of salt and pepper over them.

3. Place the squash halves cut side down on the prepared baking sheet and roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.

4. While the squash roasts, prepare the wild rice by combining it with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 40-45 minutes or until tender. Drain any excess liquid if needed.

5. Meanwhile, finely chop the onion, carrot, celery, and garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, carrot, and celery, and sauté for 5-6 minutes, or until softened.

6. Stir in the garlic, thyme, sage, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

7. Add the cooked wild rice to the skillet, along with the dried cranberries and chopped pecans or walnuts. Stir to combine and let the mixture warm through for 2-3 minutes.

8. Once the acorn squash halves are done roasting, remove them from the oven and carefully flip them cut side up. Spoon the wild rice filling evenly into each squash cavity.

9. Optional: Sprinkle grated Parmesan cheese over the top of the filling for an extra layer of flavor.

10. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through and slightly toast the top.

11. Remove from the oven, garnish with additional thyme if desired, and serve warm. Enjoy!

Nutrition Facts

1 serving (470.6g)

Calories		415
% Daily Value*
Total Fat		19.8 g	25%
	Saturated Fat	3.3 g	16%
	Polyunsaturated Fat	0.5 g
Cholesterol		6 mg	2%
Sodium		910 mg	40%
Total Carbohydrate		52.7 g	19%
	Dietary Fiber	8.0 g	29%
	Total Sugars	16.5 g
Protein		9.4 g	19%
Vitamin D		0.1 mcg	0%
Calcium		174 mg	13%
Iron		2.4 mg	13%
Potassium		935 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 715 cal (41.8%%)

Protein: 150 cal (8.8%%)

Carbs: 846 cal (49.4%%)