Stuffed Acorn Squash
A wonderful vegetarian dish loaded with autumnal flavor. A halved acorn squash filled and baked with a stuffing of rice, nuts, dried fruit, and vegetables.
- 2 acorn squash
- 2 cups of vegetable broth
- 1/2 cup of brown rice
- 1/4 cup of wild rice
- 2 tbsp of olive oil
- 1 Spanish onion, chopped
- 2 cloves of garlic, minced
- 1/3 cup of diced celery
- 1/2 cup of dried cranberries
- 1/4 cup of chopped pecans (or walnuts)
- 2 tbsp of pine nuts
- 1 tbsp of parsley
- 2 tsp of oregano
- Salt and pepper to taste
- Preheat oven to 375º.
- Slice each of the squash in half and scoop out the seeds and membrane.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rice and cook until done.
- While the rice is cooking, place the squash halves (skin-side up) onto a cookie sheet and place in the oven for thirty minutes.
- In a frying pan or skillet, heat up the olive oil on medium heat.
- Place the onion and garlic into the oil and cook until the onion is soft.
- Add the celery and saute for a few minutes.
- In a large mixing bowl, combine the cooked onion, celery, and garlic with the cooked rice, cranberries, nuts, parsley, oregano, salt, and pepper.
- Take your slightly cooked squash and scoop out some of the internal flesh. Do not scoop everything out, but rather craft your squash halves into nice bowls to hold stuffing. Place the scooped squash flesh into your stuffing mixture.
- Give the stuffing a stir to mix in the squash.
- Fill each of your squash halves with stuffing. Pack the stuffing in until you have just some rounded out over the top. Don’t worry if you don’t use all the stuffing.
- Place the stuffed squash upright on your cookie sheet, cover with aluminum foil, and bake for thirty minutes or until the squash flesh is tender.
When you half and clear out the innards of the squash, you might want to slice a little off the other side so the halves will sit perfectly like bowls. It has been suggested to clear off the membrane from the seeds and roast them for a snack.
Be sure to follow the directions when cooking rice. It’s very easy to mess up. If you have none or do not want to get vegetable broth, then use water with a little salt added.
You can variate as you wish. I certainly did if you compare my recipe with the one at chooseveg.com. If you want a less savory flavor and more a scented Autumnal flair, then try the other recipe with their spice combination. If you have access and time, roast up some chestnuts and use those as opposed to the pecans or walnuts.