Time (prep included) 60 minutes

Serves 4-6 people (3 Acorn Squash)

This wonderfully roasted, stuffed Acorn Squash is a versatile dish that can be served Vegetarian, Vegan, Gluten-Free or stuffed with Sausage. It’s the perfect healthy meal for a crisp Fall evening. It is also elegant enough to be served as a side dish to accompany your holiday meals.

Wild Rice Stuffed Acorn Squash is a favorite in my house. There are so many options for the filling. For this particular recipe, I used a Wild Rice blend (like this one found on Amazon) with diced Apples, Celery, Onion, Cranberries & Hot Turkey Sausage. You could switch out the Wild Rice for a grain such as Farro, or Couscous or Quinoa for those who are Gluten-Free. I have also used sauteed Mushrooms and toasted Pecans. If you choose to go Vegetarian or Vegan, simply leave out the hot Turkey Sausage and maybe add some toasted Pecans. Whichever combination you choose, you’re sure to enjoy the rich, earthy flavors that are found in this Stuffed Acorn Squash.

What you’ll need:

1. 3 beautiful Acorn Squash. A perfect squash will be firm with no soft spots and dark in color.
2. 1 cup of Wild Rice (or your grain of choice)
3. 2 Apples (we used Gala)
4. 2 ribs of Celery
5. 1 small Onion
6. 1/4 cup of Dried Cranberries
7. 1 pound of Hot Turkey Sausage (optional)
8. Dried Sage and Thyme (feel free to use Whatever you like)

First things first, set your oven to 400 degrees. While the oven is warming, we’ll cut open those pesky Acorn Squash. This is the hard part! Make sure to get a large, very sharp knife for this and you’ll need a nice, sturdy flat surface. ACORN SQUASH IS A HARD VEGETABLE! Please be very careful when halving your squash.

Start by washing any debris from the outside of the Acorn Squash before cutting. If your squash has a bit of stem still remaining, trim that off first so it will sit flat against the baking dish. Find the bottom of the squash and trim that piece as well. With the squash on it’s side, cut through the center of the vegetable with the large, sharp knife. Once cut, you will have 2 halves that will look like 2 flowers. Once cut in half, scoop out the pulp and seeds (think Pumpkin carving) until you have a nice, smooth bowl.

Now that your Acorn Squash is ready for the oven, spray a large baking sheet with your favorite non-stick Olive Oil based cooking spray (you could also wipe down with Extra Virgin Olive Oil). Brush the 6 squash halves with Olive Oil and lightly sprinkle with Salt & Pepper. Place the squash CUT SIDE DOWN on the baking sheet and place in the oven for 35-45 minutes. Once the squash are tender enough to pierce with a fork (but still holding shape), take them out of the oven and set aside.

While the squash are getting toasty and baking in the oven, we’ll get the stuffing together.

• Cook the Wild Rice (or your grain of choice) according to package directions and set aside.
• Brown the hot Turkey Sausage in a large skillet with a bit of Olive Oil. Once brown, add in the onion & celery and cook down for 6-7 minutes or until the onion starts to become translucent.
• Next, add in the dried Sage & dried Thyme along with Salt and Pepper, to taste. Honestly, I can guess with how much of the dried Herbs I used but it’s really something you need to feel with your heart hahaha.
• Add in the finely diced Gala apples and cook for a few minutes, until the apples soften. If the mixture looks a bit dry, add in a little chicken broth to moisten.
• In a large mixing bowl add the ingredients from the Sausage skillet, the Wild Rice and the dried Cranberries. Mix well.

NEXT, WE STUFF! Hence the…Wild Rice Stuffed Acorn Squash in the title. Hehehe

Divide the sausage and rice mixture evenly between the 6 squash halves. Place on a sturdy, large baking sheet and place in the oven for an additional 20 minutes or so. Once fully cooked through, remove from the oven and let cool for an additional 5-10 minutes. This step is important! They will be like hot, bubbling lava on the inside so the rest time is very important. You could add a bit of shredded Parmesan cheese to the top before serving but keep in mind it will add sodium along with a little fat.

These are perfect for a make ahead/food prep for the week type meal. They are also wonderful and beautiful to add to your holiday table. However you decide to enjoy…..simply, just ENJOY!

Wild Rice Stuffed Acorn Squash

Servings: 4-6 servings

Total Time: 60 minutes

This wonderfully roasted, stuffed Acorn Squash is a versatile dish that can be served Vegetarian, Vegan, Gluten-Free or stuffed with Sausage. It’s the perfect healthy meal for a crisp Fall evening. It is also elegant enough to be served as a side dish to accompany your holiday meals.

INGREDIENTS

• 3 Acorn Squash
• 1 Cup of Wild Rice mix
• 2 Gala Apples, finely diced
• 2 Celery Ribs, finely diced
• 1 Small Onion, finely diced
• 1/4 cup Dried Cranberries
• 1 Pound of hot Turkey Sausage
• 1/2 Teaspoon each of dried Sage and dried Thyme
• Salt and Pepper, to taste
• 1/4 cup of Low Salt Chicken broth
• 3 tablespoons Extra Virgin Olive Oil
• freshly shredded Parmesan cheese (optional)

RECIPE

1. Pre-heat oven to 400 degrees. Line a large baking sheet with tin foil and spray with Non-stick Olive Oil spray.
2. Rinse debris from the outside of each squash. Lay on side. Cut the stem & bottom from each squash. While the squash is on it’s side, cut through the center to form 2 equal halves.
3. Scoop out the seeds and pulp from the center of the squash. Brush the insides with Olive Oil and sprinkle with Salt & Pepper. Lay each half cut side down and roast for 40 minutes. Once the squash is tender enough to pierce with a fork, remove and set aside.
4. While the squash is roasting, prepare the filling ingredients.
5. Cook the Wild Rice mix according to package directions.
6. Drizzle a large saute pan with 2 tablespoons of Extra Virgin Olive Oil. Brown the Turkey sausage in the pan. Once brown, add in the diced onion and celery. Cook until the onion is translucent (around 4-6 minutes).
7. Add in the dried Sage & Thyme and Salt & Pepper, to taste. If the mixture is looking a bit dry, add in the 1/4 cup of Chicken broth (or more, if needed).
8. Add the diced apple to the mixture and cook on medium until the apple softens.
9. Once the sausage mixture is finished cooking, transfer to a large mixing bowl. Add in the cooked Wild Rice and the dried Cranberries. Mix well.
10. Divide the stuffing mix between the 6 Acorn Squash halves and stuff the squash. Return the squash to the large baking sheet and place back in the pre-heated oven for 20 minutes or until heated through.
11. Remove from the oven and allow to cool for 5-10 minutes.
12. Top with freshly shredded Parmesan cheese (optional).

Please feel free to leave a comment or reach out with any questions. I would love to hear if you loved the Wild Rice Stuffed Acorn Squash!