Wild Rice Stuffed Acorn Squash
Wild Rice Stuffed Acorn Squash
The Wild Rice Stuffed Acorn Squash recipe is the perfect, healthy Thanksgiving dish using Lundberg Rice and Wild Rice Whole Grain Rice and Seasoning Mix.Recipe courtesy of Lundberg Family Farms
Servings
4
servings
Ingredients
- 2 small acorn squashes, halved horizontally, seeds removed
- olive oil
- salt and pepper
- 1 tablespoon olive oil
- 1/2 onion, medium-sized and finely diced
- 1 clove of garlic, minced
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried sage
- 1 box of lundberg rice and wild rice whole grain rice and seasoning mix
- 1/3 cup of dried sweetened cranberries
- 1 3/4 cup of low sodium vegetable broth
- 1/4 cup of toasted sliced almonds, to garnish
- parsley, to garnish
Directions
- Preheat oven to 350 degrees F.
- Coat cut sides of the acorn squash lightly with olive oil; season with salt and pepper. Roast cut side down for about 30–40 minutes, or until tender.
- Once squash is tender, remove from the oven and flip over. Divide rice evenly among the 4 squash cavities. Garnish with toasted sliced almonds and parsley sprigs.
- While squash roasts, heat olive oil in a medium sized sauce pan, over medium heat. Add onions and sauté for 4–5 minutes, until pieces are slightly browned. Add the garlic, herbs, and rice, sauté for 1 minute.
- Add the dried cranberries and the vegetable stock, and bring to a boil over high heat. Once boiling reduces heat to low, cover and simmer for 32 minutes.
- Remove pan from heat; keep covered and steam for 10 minutes.