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Healthy Stuffed Acorn Squash with Wild Rice & Cranberries

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A wholesome and flavorful fall dinner featuring tender acorn squash stuffed with nutty wild rice, tart cranberries, and toasted pecans. This vegetarian and vegan-friendly dish is both cozy and light, perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional garnishes: extra toasted pecans, fresh cranberries, balsamic glaze, vegan feta or goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large spoon or ice cream scoop.
  3. Brush the cut sides and cavities of the squash halves with 2 tablespoons of olive oil. Sprinkle generously with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  4. While the squash roasts, rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 35-45 minutes, until the rice is tender and the grains have split open. Drain any excess liquid if necessary. Fluff with a fork and set aside.
  5. In a dry skillet over medium heat, add the chopped pecans. Toast them for 3-4 minutes, stirring frequently, until they’re fragrant and lightly golden. Transfer to a plate to cool.
  6. In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery, and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  7. In a large mixing bowl, combine the cooked wild rice, sautéed onion and celery mixture, dried cranberries, toasted pecans, chopped sage, thyme, and parsley. Season with salt and black pepper to taste. Mix gently but thoroughly.
  8. Once the squash halves are tender, remove them from the oven. Carefully flip them over using tongs or a spatula. Divide the wild rice filling evenly among the four squash cavities, mounding it slightly.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If desired, broil for the last 2 minutes for extra color.
  10. Let the stuffed squash rest for 5 minutes before serving. Garnish with extra toasted pecans, fresh cranberries, or a drizzle of balsamic glaze if desired.

Notes

Choose acorn squash that feel heavy for their size with deep green color and some orange patches. Don’t overcook the wild rice; it should be tender but still have a slight chew. Season in layers for best flavor. Toast nuts carefully as they burn quickly. Let the squash rest after baking for easier handling. For make-ahead, prepare filling and roast squash separately, then assemble and bake before serving.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, vegan, healthy dinner, gluten-free

Find it online: https://coracooks.com/healthy-stuffed-acorn-squash-with-wild-rice-and-cranberries/