Ingredients
Scale
- 2 medium acorn squashes, halved and seeds removed
- 1 cup wild rice, uncooked
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta or goat cheese for topping
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with oil, and roast cut-side down for 25-30 minutes until tender.
- Rinse wild rice, cook in vegetable broth for 40-45 minutes until tender, then let sit covered for 5 minutes.
- In a skillet, sauté onion in olive oil until translucent. Add garlic, thyme, and sage, then stir in cooked rice, cranberries, and nuts. Season with salt and pepper.
- Flip roasted squash halves, stuff with rice mixture, top with cheese if desired, and bake for 10-15 more minutes until heated through.
Notes
- For extra protein, add cooked quinoa, lentils, or diced chicken.
- Make it vegan by omitting cheese or using dairy-free alternatives.
- Store leftovers in the refrigerator for up to 3 days. Reheat in oven at 350°F (175°C) for 10-15 minutes.
- Butternut or delicata squash can be substituted for acorn squash.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg