Rice and Wild Rice Stuffed Acorn Squash

Quick Information

Time
1hr
Serves
4
Calories
390
Gluten Free
Recipe
Vegan
Recipe

Recipe

Ingredients

Squash:

2 small acorn squashes, halved horizontally, seeds removed

Olive oil

Salt and pepper

Stuffing:

1 box of Lundberg Rice and Wild Rice Whole Grain Rice and Seasoning Mix

1 Tbsp. Olive oil

½ of a medium sized onion, finely diced

1 clove of garlic, minced

¼ teaspoon of dried thyme

¼ teaspoon of dried sage

1¾ cup of low sodium vegetable broth

⅓ cup of dried sweetened cranberries

¼ cup of toasted sliced almonds

Parsley, for garnish

Preparation

Preheat oven to 350F. Coat cut sides of the acorn squash lightly with olive oil, season with salt and pepper. Roast cut side down for about 30-40 minutes, or until tender.

While squash roasts, heat olive oil in a medium sized sauce pan, over medium heat. Add onions and sauté for 4-5 minutes, until pieces are slightly browned. Add the garlic, herbs, and rice, sauté for 1 minute.

Add the dried cranberries and the vegetable stock and bring to a boil over high heat. Once boiling reduces heat to low, cover and simmer for 32 minutes.

Remove pan from heat, keep covered, and steam for 10 minutes.

Once squash is tender remove from the oven and flip over. Divide rice evenly amongst the 4 squash cavities. Garnish with toasted sliced almonds and parsley sprigs.

Enjoy!

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Nutritional Facts

Serving Size: 410g

Amount Per Serving

Calories 390

Calories from Fat 110

Total Fat 12g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 0mg

Sodium 700mg

Total Carbohydrate 69g

Dietary Fiber 8g

Sugars 14g

Protein 7g