Description
A hearty and flavorful dish featuring roasted acorn squash stuffed with wild rice, cranberries, and herbs.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 cup wild rice, cooked
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C).
- Brush squash halves with olive oil and place cut-side down on a baking sheet.
- Roast for 30 minutes until tender.
- Mix cooked wild rice, cranberries, pecans, thyme, salt, and pepper in a bowl.
- Stuff squash halves with the rice mixture.
- Drizzle with vegetable broth.
- Return to oven for 10 minutes.
- Serve warm.
Notes
- Replace pecans with walnuts if preferred.
- Use quinoa instead of wild rice for a different texture.
- Add diced apples for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg