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Wild Rice Stuffed Acorn Squash

Recipe #78311 | 1¾ hours | 15 min prep | SERVES 8 (Change Servings)
(1) RATE IT NOW READ REVIEWS

DiB's

RECIPE BY: DiB's

This is a great vegetarian dish as part of a holiday meal or a super side dish.

Posted on: Dec 8, 2003

Print Recipe

Ingredients

  • 4 acorn squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons butter
  • 1 1/2 cups wild rice
  • 1 3/4 cups vegetable broth or chicken broth
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 tablespoons olive oil
  • 3 garlic clove, minced
  • 1 large onion, chopped medium
  • 2 stalks celery, chopped fine
  • 2 carrot, chopped fine
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme leave
  • 1/4 cup fresh parsley, minced
  • 3/4 cup chopped pecan
  • 3/4 cup dried cranberries

    • Directions

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut squash in half crosswise and scoop out seeds.
    3. 3
      Trim ends so the halves can stand level on a baking sheet.
    4. 4
      Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
    5. 5
      Equally divide 2 tbs of the butter between the 8 halves.
    6. 6
      Cover with foil and bake for 45 minutes.
    7. 7
      Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
    8. 8
      Over medium high heat bring to a boil.
    9. 9
      Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
    10. 10
      In a medium skillet heat the oil over medium heat.
    11. 11
      Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
    12. 12
      Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
    13. 13
      Remove from heat.
    14. 14
      In a large bowl combine the cooked rice, veggies, pecans and cranberries.
    15. 15
      Taste and season with salt and pepper if needed.
    16. 16
      Mound mixture equally into each of the baked 8 squash halves.
    17. 17
      Equally divide the remaining butter and dot each stuffed squash half.
    18. 18
      Lightly cover with foil and bake another 20 minutes to heat through.

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    Featured Reviews for This Recipe

    reviewer icon

    From: sugarpea

    On Dec 28, 2003

    Nice ingredients but a bit dry and therefore did not bind well. I wouldn't skip the butter in this recipe. It depends on it for flavor and richness.

    2 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (437g)

    Recipe makes 8 servings

    Calories 401
    Calories from Fat 173 (43%)
    Amount Per Serving %DV
    Total Fat 19.3g 29%
    Saturated Fat 5.2g 26%
    Monounsaturated Fat 9.6g
    Polyunsaturated Fat 3.5g
    Trans Fat 0.0g
    Cholesterol 15mg 5%
    Sodium 466mg 19%
    Potassium 1092mg 31%
    Total Carbohydrate 54.8g 18%
    Dietary Fiber 7.7g 30%
    Sugars 4.0g
    Protein 8.4g 16%
    Vitamin A 4238mcg 84%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.0mcg 0%
    Vitamin C 31mg 52%
    Vitamin E 1mcg 5%
    Calcium 116mg 11%
    Iron 3mg 16%

    detailed view...

    how is this calculated?

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