This stuffed acorn squash recipe is a delicious vegetarian dinner or side. The wild rice stuffing is made of wild rice, lentils, celery, dry cranberries and goat cheese! Bon appétit!
Why You’ll Love this Stuffed Acorn Squash Recipe:
- Easy recipe with few steps
- A filling vegetarian option
- Enjoy it for a festive dinner or simply on a more relaxed weeknight
- The wild rice stuffing is incredibly delicious!
What’s a Acorn Squash?
It’s the small green variety. It often has orange spots and the skin is golden yellow.
How to Choose a Ripe Squash?
The stem is dry and the colour of the squash is darker.
Rice Variety
I recommend using wild rice for this recipe, I simply love the rich flavours it gives with the sweetness of the squash! You can also choose a brown rice and wild rice mix. Another option will be to simply use brown rice or even quinoa if you prefer!
How to Prepare Stuffed Acorn Squash?
- Cut the squash: horizontally and remove seeds. Cut the base of the squash (both ends) to make sure it’s stable when you serve it.
- Cook the squash: in the oven on a baking pan with olive oil. Make sure you cook it skin side down.
- Prepare the stuffing mixture. In a pan, sauté onion and celery, then add all the remaining ingredients.
- Add the stuffing to the cooked squash and put it back in the oven at broil for a few minutes. We want that golden effect!
How to Reheat Stuffed Squash?
At a 350F oven for 15-20 minutes or you can also microwave. Another option will be to simply freeze the squash to enjoy in the future.
Wild Rice Stuffed Acorn Squash
4
servings20
minutes40
minutes1
hourThis stuffed acorn squash recipe is a delicious vegetarian dinner or side. The wild rice stuffing is made of wild rice, lentils, celery, dry cranberries and goat cheese! Bon appétit!
Ingredients
- Squash
2 medium acorn squash*
2 tbsp of olive oil
- Stuffing
1 yellow onion, diced
2 celery stack, cut into small cubes
2 tbsp of olive oil
3 garlic cloves, minced
2 tsp of dry fine herbs mix
¼ tsp of nutmeg (optional)
2 cups of cooked wild rice*
1 ½ cup of cooked lentils
½ cup of dry cranberries
2 tbsp of tamari (soy sauce)
2 tbsp of balsamic vinegar
+/- 70g of plain goat cheese
Minced parsley to garnish
Instructions
- Preheat the oven to 400F. Cut the squash in half horizontally. Remove seeds. Drizzle olive oil and season well. Place them on a baking pan skin side down. Cook for 40-45 minutes.
- Prepare the stuffing. In a pan over medium heat, sauté the onion and celery with olive oil for 7-8 minutes. Add garlic, fine herbs and nutmeg. Mix well for a minute. Add cooked wild rice, lentils, cranberries, tamari and balsamic vinegar. Cook for 2 minutes. Stir well.
- Make sure your squash are cooked through. Turn the squash skin side up. Crumble the goat cheese. Add half of the crumbled goat cheese at the bottom of the squash. Add the wild rice stuffing mixture on top. Garnish with the remaining goat cheese.
- Place back in the oven and broil for a few minutes.
- Garnish with parsley.
Recipe Video
Notes
- This recipe yields 4 portions, but you can easily buy 3 smaller squash in order to get 6 portions.
