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Best 30-Minute Stuffed Acorn Squash with Wild Rice

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A quick and easy stuffed acorn squash recipe that comes together in under 30 minutes using a microwave trick to soften the squash. Filled with wild rice, cranberries, and pecans, it’s a hearty and delicious weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice blend (uncooked)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups vegetable broth (low-sodium)
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish, balsamic glaze, or feta cheese

Instructions

  1. Start the wild rice: In a medium saucepan, combine 1 cup wild rice blend with 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes, or until tender. Drain any excess liquid.
  2. Prep the squash: Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Place the squash halves cut-side down in a microwave-safe dish. Add about 1/4 cup of water. Microwave on high for 6 to 8 minutes, until fork-tender but still holding its shape.
  3. Make the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and celery, cook for about 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Combine the filling: Add cooked wild rice, dried cranberries, chopped pecans, and fresh sage to the skillet. Stir and cook for 2 minutes until heated through. Season with salt and pepper to taste.
  5. Stuff the squash: Carefully flip the microwaved squash halves cut-side up. Brush the inside of each half with a little maple syrup. Spoon the rice filling into each squash half, mounding slightly.
  6. Finish in the oven: Place stuffed squash halves on a baking sheet. Bake at 375°F (190°C) for 8 to 10 minutes, until filling is hot and squash is tender. For a crispy top, broil for the last 2 minutes.
  7. Serve immediately: Garnish with fresh parsley if desired. The squash skin is edible.

Notes

Don’t overcook the squash in the microwave; check at 5 minutes. Toast pecans first for deeper flavor. Season the inside of the squash with salt and pepper before stuffing. For a vegan version, use maple syrup instead of honey. Leftovers keep in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes for best texture.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, quick dinner, weeknight meal, vegetarian, gluten-free

Find it online: https://eliplate.com/best-30-minute-stuffed-acorn-squash-with-wild-rice/