Wild Rice-Stuffed Squash
Submitted by kreole
Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minWhen autumn rolls in and the squash start piling up at the farmers market, this is the recipe to reach for.
Halved acorn squash gets packed with a filling of nutty wild rice, crunchy walnuts, and a hit of bright orange zest and juice concentrate that cuts through the earthiness like sunshine through October clouds.
Five ingredients. Forty-five minutes. Dinner handled.
Pro Tips
- Drizzle extra orange juice concentrate over the finished squash right before serving. That sweet-tart glaze takes it from good to gorgeous.
- Scoop out the seeds cleanly so the filling sits snugly in the cavity. A grapefruit spoon works wonders here.
- Pre-cook the wild rice ahead of time. Having it ready in the fridge means this dish comes together in under 15 minutes of active work.
Ingredients
Directions
Cut the squash in half and remove the seeds.
Combine the remaining ingredients and fill the squash with the mixture.
Place in a baking pan.
Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender.
Extra orange juice concentrate can be drizzled over the squash just before serving.
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