Wild Rice Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a great vegetarian dish as part of a holiday meal or a super side dish. 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 1 3/4 cups chicken broth |
1/4 teaspoon salt |
2 cups water |
3 tablespoons olive oil |
3 garlic cloves, minced |
1 large onion, chopped medium |
2 stalks celery, chopped fine |
2 carrots, chopped fine |
1 tablespoon fresh sage, minced |
1 tablespoon fresh thyme leave |
1/4 cup fresh parsley, minced |
3/4 cup chopped pecans |
3/4 cup dried cranberries |
Directions:
1. Preheat oven to 350°F.
2. Cut squash in half crosswise and scoop out seeds.
3. Trim ends so the halves can stand level on a baking sheet.
4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
5. Equally divide 2 tbs of the butter between the 8 halves.
6. Cover with foil and bake for 45 minutes.
7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
8. Over medium high heat bring to a boil.
9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
10. In a medium skillet heat the oil over medium heat.
11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
13. Remove from heat.
14. In a large bowl combine the cooked rice, veggies, pecans and cranberries.
15. Taste and season with salt and pepper if needed.
16. Mound mixture equally into each of the baked 8 squash halves.
17. Equally divide the remaining butter and dot each stuffed squash half.
18. Lightly cover with foil and bake another 20 minutes to heat through.
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