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.
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.
Illustrative photo
