Are you looking for a quick and easy meal to make for a dinner get-together or on a busy weekday? Anyone can enjoy this wild rice stuffed squash recipe because it is gluten-free and vegan-friendly.
It’s a quick, healthy, and nutritious vegetarian dish. Read more in this article to learn how to create and serve this excellent recipe on any day or occasion.
Wild Rice Stuffed Acorn Squash Recipe Ingredients
This dish is one of those recipes that can effortlessly take the lead as a vegan dinner entrée or be served as a vibrant side dish.
- 4 medium acorn squash (22 ounces each)
- 3 tablespoons olive oil, divided
- 1 package (6 ounces) long grain and wild rice mix
- 2 to ⅓ cups vegetable or chicken broth
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 2 celery ribs, chopped
- 1 medium onion, chopped
- ¾ cup dried cranberries
- 1/2 cup coarsely chopped pecan halves, toasted
- 2 tablespoons minced fresh parsley
- 1 teaspoon of salt and ground pepper
How to Make Wild Rice Stuffed Squash
Prep Time: 40 minutes
Total Cooking Time: 1 hour
Yield: 8 servings
- Preheat the oven to 400 degrees. Cut each crosswise to make it into a squash half, then remove and discard the seeds.
- Cut a thin slice from the bottom of each half to allow them to lie flat. Hollow side up, and brush tops with 2 tablespoons olive oil.
- Set the half squash cut side on a rimmed baking sheet and cover securely with aluminum foil.
- Roast or bake the squash flesh for 40 minutes in the oven or until pierced with the tip of a paring knife.
- Cook rice, spice mix, broth, sage, and thyme in a large saucepan, and boil.
- Reduce heat to low and cover for 23-25 minutes until rice is cooked and liquid is nearly absorbed.
- Meanwhile, use the remaining olive oil, sauté celery and onion in a large skillet until soft and season with salt and pepper.
- Stir the dried cranberries, pecans, and parsley. Remove from heat and mix in the rice mixture.
- Sprinkle salt and pepper inside each squash half before putting in the stuffing.
- Fill about 1/2 cup rice mixture into each squash half.
- Return to bake in the oven, uncovered, for 12 to 15 minutes or until the rice is heated and the squash is tender. Serve and enjoy.
Wild Rice Stuffed Squash Cooking Tips
Here are some cooking tips to consider before and after making this dish:
- This meal is delicious on its own, but it can also be served as a side dish with a whole roast chicken.
- To save time, remove the squash seeds before cooking.
- You can make this the day before and refrigerate the roasted squash and cooked rice separately. When you’re ready to serve it, assemble it the next day.
- You can precook the rice, as it cooks significantly faster in a rice cooker.
- You can replace the rice mix with a wild rice blend, often combining other whole grains such as wild, brown, white, red, brown, or black rice.
- To modify this dish, you can always add mushrooms. At the same time, some people notice a huge difference since they like it sweeter by mixing pecans with maple syrup.
- For storage purposes, place stuffed squash in an airtight container or Ziploc bag and refrigerate for up to 3 days. To reheat, set in a 350°F oven or air fryer for 10 minutes.
Your dinner nights will be enjoyable if you try this healthy, hearty, wholesome wild rice stuffed squash dish with nuts and cranberries. Even if you make this on a busy weekday or when hosting a meal with friends, you will be pleased as this meal contains healthy ingredients.
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