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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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: Acorn Squash Recipes, roasted acorn squash, Stuffed Acorn Squash
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