Warning: count(): Parameter must be an array or an object that implements Countable in /home/ourpiece/public_html/wp-content/themes/sonia/inc/extras.php on line 57
class="post-template-default single single-post postid-5718 single-format-standard wp-custom-logo group-blog no-boxed standard icon-on-1 title-block-7 sidebar-right">
Stuffed Acorn Squash

Stuffed Acorn Squash

Normally when I think of squash, I think of fall foods, but this stuffed acorn squash recipe is perfect as a side dish for the holidays.  Plus, it’s easy to make, although it takes a bit of prep work {mostly, start something, walk away, come back 40 minutes later and finish it}.

Wild rice stuffed acorn squash

Stuffed Acorn Squash

Total Time: 1 hour, 30 minutes

Number of servings: 6

Per Serving 520 calories

Fat 30 g

Carbs 49 g

Protein 19 g

6


Stuffed Acorn Squash

Ingredients

  • 3 medium acorn squash halved lengthwise and seeds removed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon packed dark brown sugar
  • 1/2 medium yellow onion, finely chopped
  • 4 celery stalks, finely chopped
  • 1 tablespoon minced fresh thyme leaves
  • 2 cups cooked wild rice mix
  • 2/3 cup pecans, toasted and finely chopped
  • 1/2 cup dried cranberries, finely chopped
  • 1 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • Oregano {I love oregano and use a lot of it}
  • 1 lb hamburger, cooked, drained

Instructions

  1. Pre-heat the oven to 450°F .
  2. Cook wild rice as directed on package.
  3. Place squash cut side up, on baking sheet or other pan
  4. Brush 1 tbsp of melted butter on tops and insides of squash halves
  5. Sprinkle brown sugar, and salt and pepper as needed
  6. Cook 25-30 minutes or until tender
  7. While this is cooking, Melt 1 tbsp butter in a large frying pan on medium heat
  8. Add onion, celery, oregano, salt, pepper. Stir.
  9. Cook, stirring occasionally until soft, approximately 6 minutes
  10. Add thyme and cook for about a minute.
  11. In another pan, brown hamburger. Drain.
  12. Remove from heat
  13. Add wild rice, pecans, cranberries, salt and pepper, and first mixture of onion and celery and oregano
  14. Stir
  15. Divide the stuffing between the squash halves, roughly 1/2 cup each
  16. Pour remaining tablespoon of melted butter on top of mixture.
  17. Cook until squash is completely tender, edges are becoming browned, and stuffing is thoroughly heated. Approximately 20-30 minutes

 

The next time I’m making this with butter because, let’s face it, everything is better with butter!

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.