Gluten Free Wild Rice Stuffed Acorn Squash Recipe
Servings: 4 Servings
Calories: 465kcal
Ingredients
- 2 medium acorn squashes halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- ½ medium red onion finely chopped
- 2 garlic cloves minced or finely grated
- 1 teaspoon dried thyme
- 1 cup gluten-free wild rice blend
- 2 cups vegetable broth
- ½ cup toasted pecans or walnuts chopped
- ½ cup dried cranberries
- 2 tablespoons fresh orange juice
- 1 tablespoon maple syrup
- 1 teaspoon finely grated orange zest
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. Place the acorn squash, cut side down, on the baking sheet. Bake until tender when pierced with a knife, about 40 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3-5 minutes, until soft. Add the garlic and thyme. Stir for 1 minute. Add the rice and broth. Bring to a boil. Reduce heat to low, cover, and cook until the liquid is absorbed, 30-40 minutes. Remove from heat and fluff with a fork. Mix in the pecans, cranberries, orange juice, maple syrup, and orange zest. Season to taste with salt and pepper.
- Spoon the rice into the cavities of the squash. Sprinkle with parsley (if using) and serve.
Nutrition
Calories: 465kcal | Carbohydrates: 74g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 481mg | Potassium: 1031mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1060IU | Vitamin C: 30.1mg | Calcium: 110mg | Iron: 3.1mg