Wild Rice Stuffed Acorn Squash
Ingredients
Wild Rice and Mushroom Stuffing
- 1 cup cooked wild rice blend
- 1 tbsp olive oil
- 1/2 medium yellow onion finely diced
- 8 oz cremini mushrooms sliced
- 1 tbsp tamari or soy sauce
- 2 garlic cloves minced
- 1.5 tsp dried thyme
- 1 tsp dried sage
- 2 cup fresh spinach
- 1/3 cup dried cranberries
- 1/2 cup walnuts or pecans chopped
- salt and pepper to taste
Acorn Squash
- 2-3 acorn squash
- 2 tsp olive oil
- Salt and pepper to salt
Instructions
- Preheat the oven to 400ºF.
- Cut the acorn squash in half and remove the seeds. Lightly coat with olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet and bake for about 35-40 minutes, or until the squash is pierced easily with a fork.
- Meanwhile, prepare the filling. Heat the olive oil in a medium pan over medium heat. Add the diced onions and cook until translucent. Next, add the sliced mushrooms. Season with salt and pepper and saute until browned. Add the minced garlic, tamari, and spices; cook for one more minute. Mix in the cooked wild rice, spinach, chopped nuts, and dried cranberries. Stir to wilt the spinach. Add salt and pepper to taste.
- Remove the acorn squash from the oven and fill each with the wild rice mixture.