Wild Rice Stuffed Acorn Squash
This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It's wonderful as a side dish or a complete meal!
Servings: 4
Ingredients
- 2 acorn squash (1 1/2 pounds each)
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounce box wild rice blend with seasoning packet
- 1/2 cup dried cranberries
- 1/2 cup chopped 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!
Nutrition
Calories: 388kcal · Carbohydrates: 69g · Protein: 9g · Fat: 12g · Saturated Fat: 1g · Sodium: 10mg · Potassium: 985mg · Fiber: 8g · Sugar: 11g · Vitamin A: 791IU · Vitamin C: 24mg · Calcium: 90mg · Iron: 3mg