Acorn Squash And Wild Rice Recipes

April 22, 2023 Post a Comment

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Acorn Squash Stuffed With Wild Rice, Cranberries, and Chickpeas The Best Christmas Dinner from www.popsugar.com

Description

Acorn squash and wild rice are two ingredients that complement each other perfectly. The sweet and nutty flavor of the acorn squash pairs well with the earthy taste of wild rice. These two ingredients can be used to create a variety of delicious and healthy dishes that are perfect for any occasion.

Prep Time

The prep time for acorn squash and wild rice recipes can vary depending on the recipe. For most recipes, the prep time ranges from 10 to 30 minutes.

Cook Time

The cook time for acorn squash and wild rice recipes can also vary depending on the recipe. For most recipes, the cook time ranges from 30 to 60 minutes.

Ingredients

-1 acorn squash -1 cup of wild rice -2 cups of water or vegetable broth -1 tablespoon of olive oil -1/4 cup of chopped onion -1/4 cup of chopped celery -1/4 cup of chopped carrot -1/4 cup of chopped mushrooms -1/4 cup of chopped bell pepper -Salt and pepper to taste

Equipment

-Baking sheet -Knife -Cutting board -Large pot with lid -Saucepan

Method

1. Preheat the oven to 375°F. 2. Cut the acorn squash in half lengthwise and remove the seeds. 3. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes or until tender. 4. While the squash is baking, rinse the wild rice and place it in a large pot with 2 cups of water or vegetable broth. 5. Bring the rice to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes or until the rice is tender and has absorbed all the liquid. 6. In a saucepan, heat the olive oil over medium heat. 7. Add the onion, celery, carrot, mushrooms, and bell pepper to the saucepan and sauté for 5-7 minutes or until the vegetables are tender. 8. Add the cooked wild rice to the saucepan with the vegetables and stir to combine. 9. Season with salt and pepper to taste. 10. Once the acorn squash is done baking, remove it from the oven and fill each half with the wild rice mixture. 11. Serve and enjoy!

Notes

-For a sweeter flavor, you can add a drizzle of maple syrup over the acorn squash before baking. -This recipe can easily be made vegan by using vegetable broth instead of water. -Leftover wild rice and vegetable mixture can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

Calories: 230 Fat: 4g Saturated Fat: 1g Cholesterol: 0mg Sodium: 300mg Carbohydrates: 45g Fiber: 4g Sugar: 3g Protein: 6g

Recipe Tips

-To make this recipe even more flavorful, you can add herbs and spices such as thyme, rosemary, or cumin to the wild rice and vegetable mixture. -If you don't have acorn squash, you can use other types of squash such as butternut squash or pumpkin. -For a complete meal, you can serve this recipe with a side salad or roasted vegetables.