ACORN SQUASH WITH WILD RICE STUFFING
Author: 
Recipe type: Main Dish or Side Dish
Cuisine: Regular, Vegetarian or Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 3 medium acorn squash, (approximately 1½ pounds each) halved lengthwise with the seeds removed
  • 3 TB olive oil or melted coconut oil
  • 2 TB pure maple syrup
  • ¼ tsp cinnamon
  • ½ cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 cup celery stalks, finely chopped
  • ¾ cup finely chopped mushrooms
  • 1 tsp thyme seasoning
  • ½ tsp freshly ground black pepper
  • 2 cups cooked wild rice (prepare on your stove or in a rice cooker)
  • ¾ cup finely chopped walnuts
  • ⅓ cup chopped dried cranberries,
Instructions
  1. Heat your oven to 350 degrees F. Place the squash cut side up on a baking sheet. Brush the squash with 1 TB melted coconut oil or olive oil on the inside of the squash halves .Add 1 tsp of pure maple syrup to each squash half. Sprinkle ground cinnamon on each squash half. Roast squash in the oven or approximately 50-60minutes or until the squash is tender. If desired, you may microwave the squash until tender, ( approximately 18-20 minutes per 2 squash halves).
  2. Place 2 TB of melted coconut or olive oil in a large frying pan and saute the chopped onions, garlic, mushrooms and celery until they are softened which may take about 5 minutes. Add the thyme and black pepper to this mixture and stir well. Add the cooked wild rice, dried cranberries and chopped walnuts to the vegetable mixture in the frying pan and gently fold in. Continue heating until the mixture is warmed through, approximately 3-5 minutes .Remove the frying pan from heat source.
  3. After you have removed your cooked squash from the oven, add the wild rice filling mixture to each squash half. Serve immediately
Nutrition Information
Serving size: ⅙ th recipe Calories: 375 Fat: 14 grams Trans fat: 0 grams Carbohydrates: 62 grams Sodium: 27 mg Fiber: 6 grams Protein: 7 grams Cholesterol: 0 mg
Recipe by Vintage Nutrition Kitchen at https://vintagenutritionkitchen.com/2017/11/11/acorn-squash-with-wild-rice-stuffing/