Description

This stuffed acorn squash recipe is the perfect side for your next holiday party. The squash are filled with savory flavors like mushrooms and all spice.

Ingredients

Scale

Acorn squash

2 acorn squash, halved
cooking spray
scant salt and pepper

Filling for Stuffed Acorn Squash

1 cup of wild rice (can sub quinoa, faro, couscous, wheat berry, brown rice or other grain)
1 3/4 cup vegetable broth (or the water ratio for whatever grain you are cooking)
1 tbsp butter
16 ounces of mushrooms, sliced
2 tbsp EVOO or avocado oil
2 cloves garlic, minced
1 white onion, diced
1 handful of spinach (fresh or frozen is fine)
1/2 tsp salt
2 tsp all spice

Garnish: Sliced almonds, grated parmesan cheese and parsley

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Instructions

Preheat oven to 375F. Prepare acorn squash by spraying the inside of the squash with cooking spray (or cooking oil can be used) and seasoning it with scant salt and pepper. Lay the acorn squash on a baking sheet (flesh side down) and bake for 35 minutes.
While the squash is cooking, prepare the filling by making the wild rice according to package instructions. Use the vegetable broth to replace the water and add a tablespoon of butter.
In a sauce pan, add cooking oil, garlic, mushrooms and onion. Cook over medium high heat until onions are translucent and mushrooms are tender. Add in spinach to wilt.
Once the wild rice has finished cooking, add it to the mushroom mixture. Add the all spice seasoning and salt. Mix well.
Once the squash have finished cooking, remove from the oven and turn the squash so that the inside faces up. Fill each squash with the rice and mushroom mixture. Place it back in the oven at 350F for 10 minutes.
After the time is up, add the sliced almonds, parmesan cheese and parsley to each acorn squash.

Notes

You will need to adjust the amount of vegetable broth used if you use a grain other than wild rice.

Dairy free/vegan: omit the parmesan cheese and sub vegan butter.

You may have some leftover mushroom rice mixture depending on how big the acorn squash are.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: side dish, thanksgiving, Christmas
Method: roasting, sautéing
Cuisine: American