Cranberry and Walnut-Stuffed Acorn Squash Recipe
Try this healthy, tasty, and nutritious stuffed acorn squash packed with protein and fiber. Serve as a side dish to an elegant roast or eat it all on its own for a light meal.
- One 1 ½-pound acorn squash, halved, seeded
- 1/2 cup cooked brown rice
- 1/4 cup walnuts, chopped
- 2 tablespoons dried cranberries
- Pinch of salt
- 1 teaspoon brown sugar
- Goat cheese, to taste, for garnish
Preheat the oven to 375 degrees.
Place ½-inch water in a baking dish and place the squash cut side down. Bake for 30-40 minutes, or until tender when a paring knife is inserted into the squash. Remove from the oven, but keep the oven on.
Meanwhile, mix together the rice, walnuts, dried cranberries, salt, and brown sugar in a bowl. Spoon the rice mixture into the squash. Place the squash back in the pan and cook for 10 more minutes in the oven. Top with goat cheese and serve.