Looking for a cozy and nutritious dish that will impress your family and friends? Dive into the delightful world of Vegetarian Wild Rice Stuffed Acorn Squash! This vibrant recipe not only brings a burst of autumn flavors to your table but also offers a hearty and satisfying meal perfect for any occasion. With its tender roasted acorn squash filled with a savory wild rice mixture, this dish is sure to become a favorite in your kitchen. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 acorn squashes
- 1 cup wild rice
- 2 cups vegetable broth
- 1 onion, diced
- 1 cup mushrooms, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your acorn squashes roast perfectly while you prepare the stuffing.
- Carefully cut the acorn squashes in half from top to bottom. Scoop out the seeds and any stringy insides using a spoon. This will create a hollow space for the stuffing.
- Brush the insides of the acorn squash halves with a little olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squashes are roasting, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and has absorbed most of the liquid.
- In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the chopped mushrooms to the skillet with the onions. Sauté for an additional 5-7 minutes, or until the mushrooms are softened and have released their moisture.
- Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the sautéed onions and mushrooms. Stir in the thyme, and season with salt and pepper to taste. Mix everything together until well combined.
- Remove the roasted acorn squashes from the oven and carefully flip them over so the cut side is facing up. Spoon the wild rice mixture into each half of the acorn squashes, packing it in gently.
- Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together and the tops to get a little crispy.
- Once done, remove the stuffed acorn squashes from the oven and let them cool for a few minutes before serving. Enjoy your delicious Vegetarian Wild Rice Stuffed Acorn Squash!
Tips
- Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color. This ensures they are fresh and will roast beautifully.
- Customize Your Filling: Feel free to add other vegetables or nuts to the wild rice mixture, such as spinach, bell peppers, or walnuts, to enhance the flavor and texture.
- Don’t Rush the Roasting: Make sure to roast the acorn squashes until they are fork-tender. This step is crucial for achieving that melt-in-your-mouth texture.
- Make Ahead: You can prepare the wild rice filling a day in advance. Just store it in the fridge and stuff the squashes right before baking for a quick and easy meal.
- Serving Suggestions: Pair your stuffed acorn squash with a light salad or some crusty bread to complete the meal. A drizzle of balsamic glaze on top adds a nice touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
