This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It's wonderful as a side dish or a complete meal!
Prep Time: 15mins
Cook Time: 40mins
Total Time: 55mins
Servings: 4
Ingredients
2acorn squash (1 1/2 pounds each)
1teaspoonextra-virgin olive oil
Coarse salt and ground pepper
6ouncebox wild rice blend with seasoning packet
1/2cupdried cranberries
1/2cupchopped pecans
Instructions
Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
Brush cut sides of squash halves with the olive oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
Transfer to the oven and cook until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a medium pot, cook rice according to package directions.
Remove rice from heat, and stir in dried cranberries and pecans; season with salt and pepper.
Dividing mixture evenly among the squash and serve!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.