Name: Rice & Herb Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 medium acorn squash, halved and seeded; 1 cup cooked rice (wild, brown, or jasmine); 1 cup vegetable broth; ½ cup finely chopped onion; 2 cloves garlic, minced; ¼ cup chopped fresh parsley; 2 tbsp chopped fresh sage; 2 tbsp chopped fresh thyme; ¼ cup dried cranberries; ¼ cup chopped pecans or walnuts; 2 tbsp olive oil; Salt and pepper to taste

Description

Roasted acorn squash halves filled with a savory blend of rice, fresh herbs, dried fruit, and nuts, then baked until golden and fragrant. A cozy, vegetarian-friendly fall dish perfect for weeknight dinners or holiday tables.

Ingredients

Scale

2 medium acorn squash, halved and seeded

1 cup cooked rice (wild, brown, or jasmine)

1 cup vegetable broth

½ cup finely chopped onion

2 cloves garlic, minced

¼ cup chopped fresh parsley

2 tbsp chopped fresh sage

2 tbsp chopped fresh thyme

¼ cup dried cranberries

¼ cup chopped pecans or walnuts

2 tbsp olive oil

Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. Brush cut sides of acorn squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.

3. Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.

4. Stir in cooked rice, vegetable broth, parsley, sage, thyme, dried cranberries, and nuts. Season with salt and pepper and cook until heated through.

5. Remove squash from oven and turn cut-side up. Spoon rice mixture into each half, dividing evenly.

6. Return to oven and bake for 10–15 minutes until tops are slightly crisp. Let cool briefly before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 350
Sodium: 400
Fat: 12
Carbohydrates: 55
Protein: 7