Ingredients
Scale
- 2 acorn squash
- 1 cup wild rice
- 1 cup mushrooms, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 1/2 cup dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
- Fresh thyme (optional)
- Salt and pepper, to taste
- Cheese, for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds.
- Place the squash halves face down on a baking sheet and roast in the oven for 25 minutes.
- Meanwhile, rinse the wild rice and cook it according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté the onions and mushrooms until soft and golden. Add the garlic and cook for another minute.
- Mix the cooked wild rice with the sautéed vegetables, cranberries, pecans, thyme, salt, and pepper.
- Stuff the squash halves with the wild rice mixture and top with cheese if desired.
- Bake for an additional 20 minutes until heated through and tops are browned.
Notes
For easier cleanup, place foil or parchment under the squash while roasting. You can also prep the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg