Stuffed Acorn Squashes
VegetarianPreparation Time: 10 min
Cooking Time: 1.7 hour
Serves 4
INGREDIENTS
For The Squash:
- 2 acorn squash halved through from the stem to the base and seeds removed
- 4 teaspoons olive oil
- Kosher salt and ground black pepper
- 1/2 tablespoon olive oil
For The Filling:
- 1 cup Reese Minnesota Wild Rice
- 3 cups vegetable broth
- 1 tbsp olive oil
- pinch sea salt
- 2 tbsp lime juice
- 1/3 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/3 cup chopped walnuts
- 1 tbsp balsamic
- 1 cup chopped spinach
- pinch sea salt and pepper to taste
DESCRIPTION
These Stuffed Acorn Squashes are just PERFECT for any leftovers you may have. Add in our Minnesota Wild Rice for an extra nutty, hearty filling, and use your imagination with your Reese-spired spread added inside!
DIRECTIONS
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. Carefully cut the squash in half from stem to base with a sharp, sturdy chef’s knife. Scoop out and discard the stringy core and seeds.
- Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- Add the wild rice, broth, oil, and salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, around 60 minutes.
- When cooked, pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Then, add the dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste. Stir to combine. Let stand for another 10 minutes.
- Fill the cooked squash with the rice medley, serve and enjoy!