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Wild Rice Stuffed Acorn Squash for Fall Comfort Awaits!

Wild Rice Stuffed Acorn Squash for Fall Comfort
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A delicious and hearty dish featuring acorn squash stuffed with wild rice, perfect for fall comfort.

Ingredients

Scale
  • 2 acorn squashes
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1 cup spinach, chopped
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. Drizzle olive oil on the cut sides and season with salt and pepper.
  4. Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
  5. In a pot, combine wild rice and vegetable broth, bring to a boil, then reduce heat and simmer until rice is tender.
  6. In a skillet, heat olive oil and sauté onion and garlic until translucent.
  7. Add mushrooms and spinach, cooking until softened.
  8. Mix the sautéed vegetables with the cooked wild rice, adding thyme and sage.
  9. Stuff the roasted acorn squashes with the wild rice mixture.
  10. Return to the oven and bake for an additional 10-15 minutes.

Notes

  • Feel free to add nuts or dried fruits for extra texture and flavor.
  • This dish can be made vegan by ensuring the broth is plant-based.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/wild-rice-stuffed-acorn-squash-fall-comfort/