Twice Baked Acorn Squash with an Apple Wild Rice Stuffing
Whether it be a vegetarian entrée or a meat lover's side dish, this combination of sweet apples and savory squash is a hit with any meal!
Equipment
- Baking sheet
- Stock Pot
- Kitchen knife
- Mixing bowl
Ingredients
- 2 large Acorn Squash
- 2 tbsp Olive Oil
- 1 cup Wild Rice Blend
- 1/2 cup Vegetable Stock
- 2 tsp Butter
- 1 small Onion
- 1 medium Apple I used red
- 2 stalks Celery
- 1/4 cup Chopped Walnuts
- 1/4 cup Dried Cranberries
- 2 sprigs Thyme
- 6 leaves Sage
- 2 tbsp Chopped Parsley
- 2 cloves Garlic
- Salt and Pepper
Instructions
- Preheat oven to 350. Slice squash in half and remove the seeds. Drizzle a small amount of olive oil and salt inside each squash and place facedown on a tinfoil lined baking sheet. Place in the oven for about 20 minutes, or until a knife is inserted easily. Remove and set aside.
- While the squash is baking, prepare rice according to the directions, with slightly less water than usual. When al dente and most of the water absorbed, add butter, salt and garlic and stir well. When everything is absorbed, pour in the stock and add chopped apples, celery and onion and return lid, allowing rice to finish cooking.
- When the rice is to the consistency of choice, add in chopped herbs, cranberries and walnuts and stir well, turning off the heat, and allow a few minutes to blend.
- Turning over the squash, scoop a healthy portion of the rice mixture in each of the halves and return to the oven to bake for another 20 minutes. This may cause some of the rice to crisp on the top, so covering with an additional layer of foil may be preferred, although the crisp is also nice.
- Serve with additional chopped walnuts and parsley sprinkled on top and enjoy!