Communal Kitchen: Stuffed Acorn Squash

Lets jumpstart 2015 by eating clean!



I know I've had my fair share of cookies, cakes and other sweets. (hello Grandma's homemade fudge!) But lets get real. 2015 is here, I'm another year older, and I've got the health of my family to consider. Time to say goodbye to all the sweets until next year and focus on some super foods.

If you're new to the squash game - I encourage you to give them a try! They keep forever, have a ton of nutrients, and they make up some of my favorite meals: Curried pumpkin with roti, butternut squash soup, spaghetti squash with meat sauce and the easy-peasy, stuffed acorn squash.

This recipe is REALLY simple - and the results are so good! The stuffing for the acorn squash is wonderful on it's own, so don't worry if you feel you've got a bit left over.


1-2 Tbsp Olive Oil

2 Shallots, Diced (Can be substituted for one medium sweet onion)

3 Carrots, Diced

3 Celery Stalks, Diced

2 Acorn Squash, Halved and Seeded

1c Wild Rice

3 Cups Chicken Broth (Vegetable works too)

1/3c Craisins

You'll need a roasting pan and some tinfoil as well.




Cooking Tip! Slice a little off the bottom on of your squash so when you turn them over to stuff them, they sit level on your baking sheet.



Step 1: Preheat your oven to 425, and fill your pan with a little bit of water. Cut your squash in half, scoop out the insides, and place them open side down. Cook for about 30 mins or until they are fork tender.

Step 2: Bring 3 cups of chicken broth to boil, in the mean time, dice up all of your veggies and get them ready for sautéing.

Step 3: Add your wild rice to the chicken broth, and turn the burner down to a simmer. This will cook for about 40-45 mins, or until all the broth is absorbed by the rice.



Step 4: Heat up your frying pan, and add your olive oil, carrots, celery and shallots/onion with a little salt/pepper to taste. Saute everything for about 6-8 minutes and set aside until your wild rice is finished.  

Step 5: When your squash is finished cooking, take them out of the oven, and let them cool for a few minutes until you can handle the squash and the pan. Empty out the water, and line your pan with aluminum foil. For the next round of baking, the squash get a little caramelized on the bottom, so this helps with cleanup in the end.

Step 5: Once your rice is finished, you'll want to add it to a mixing bowl and stir in all your sautéed veggies and cranberries. Scoop the mixture into the open side of your squash and drizzle a little extra olive oil across the tops of the squash.

Step 6: Put your stuffed squash back in the oven for an additional 20 mins and that's it!




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