Monday, November 14, 2011

Meatless Monday - Wild Rice Stuffed Acorn Squash

Still using up the wagon load of squash we picked up in Michigan..

Prep Time - 15 minutes
Total Time - 1 hour
Yield - Serves 4

2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
6 ounces wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries or cherries
1/2 cup pecans, chopped


Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender, about 40 minutes.

Meanwhile, in a large saucepan, heat oil over medium heat. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

Remove rice from heat, and stir in craisins and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve. 

This recipe is a little sweet for my taste. Kovas felt it was missing something also, so we added grated parmesan - great suggestion!

Recipe adapted from

1 comment:

  1. This was an awesome dish, but it was missing something - the parmesan definitely helped! Only 4 more squashes to go. :)


Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

Related Posts Plugin for WordPress, Blogger...