Recipe For Acorn Squash Stuffed With Wild Rice

April 24, 2023 Post a Comment

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Instant Pot Stuffed Acorn Squash with Wild Rice {Vegan} from www.wellplated.com

Description

Acorn squash stuffed with wild rice is a delicious and healthy dish that is perfect for fall. The sweet and nutty flavor of the squash pairs perfectly with the nutty and chewy texture of the wild rice. This dish is perfect for a cozy dinner at home or as a side dish for a holiday meal.

Prep Time

Preparation for this dish takes approximately 30 minutes.

Cook Time

Cooking time for this dish is approximately 1 hour and 15 minutes.

Ingredients

The following ingredients are required for this dish: - 2 acorn squash - 1 cup wild rice - 2 cups vegetable broth - 1/2 cup chopped onion - 1/2 cup chopped celery - 1/2 cup chopped mushrooms - 2 cloves garlic, minced - 1/4 cup chopped walnuts - Salt and pepper to taste - Olive oil for cooking

Equipment

The following equipment is needed for this dish: - Large baking sheet - Medium saucepan - Large skillet - Chef's knife - Cutting board - Measuring cups and spoons - Wooden spoon

Method

1. Preheat the oven to 375 degrees Fahrenheit. 2. Cut the acorn squash in half and remove the seeds. 3. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. 4. Place the squash on a large baking sheet and bake for 45 minutes. 5. While the squash is baking, cook the wild rice in a medium saucepan with 2 cups of vegetable broth. 6. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes, or until the rice is cooked and fluffy. 7. In a large skillet, heat olive oil over medium heat. 8. Add the chopped onions, celery, mushrooms, and garlic to the skillet and sauté until the vegetables are tender. 9. Add the cooked wild rice to the skillet and stir to combine. 10. Add the chopped walnuts to the skillet and stir to combine. 11. Remove the acorn squash from the oven and fill each half with the wild rice mixture. 12. Return the stuffed squash to the oven and bake for an additional 30 minutes. 13. Serve hot and enjoy!

Notes

- To make this dish vegan, use vegetable broth instead of chicken broth. - You can also add other vegetables to the rice mixture, such as chopped carrots, peppers, or zucchini. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This dish serves 4 and contains approximately: - Calories: 288 - Fat: 9g - Carbohydrates: 51g - Fiber: 7g - Protein: 8g

Recipe Tips

- Make sure to brush the inside of the squash with olive oil to prevent it from drying out in the oven. - You can use any type of wild rice for this dish, but make sure to adjust the cooking time accordingly. - If you want to make this dish gluten-free, use gluten-free vegetable broth and make sure the wild rice is certified gluten-free.