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Stuffed Acorn Squash with Wild Rice
This elegant stuffed acorn squash is filled with a mixture of wild rice, cranberries, and nuts. It's a beautiful centerpiece for autumn dinners and special occasions.
Ready in 80 minutes · serves 4 · 410 calories per serving · fusion cuisine.
80
min total
4
servings
410
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 unitsacorn squash
- 1 cupwild rice
- 2 cupsvegetable broth
- 1/2 cupdried cranberries
- 1/2 cupwalnuts
- to tastesalt
Instructions
- 01
Preheat oven to 375°F. Cut acorn squashes in half and scoop out seeds.
- 02
Cook wild rice in vegetable broth according to package instructions.
- 03
In a bowl, combine cooked rice, dried cranberries, walnuts, and salt.
- 04
Stuff the squash halves with the mixture and place in a baking dish.
- 05
Cover with foil and bake for 40-45 minutes until squash is tender.
