Wild Rice and Mushroom-Stuffed Acorn Squash

Ingredients
    Stuffed Acorn Squash
  • 2 medium acorn squash (Choose medium-sized squash for best results.)
  • 1 cup wild rice wild rice (Rinsed and drained)
  • 2 cups vegetable broth vegetable broth (For cooking the wild rice)
  • 2 tablespoons olive oil olive oil (For sautéing the mushrooms)
  • 1 onion onion (Finely chopped)
  • 2 cloves garlic garlic (Minced)
  • 8 ounces mushrooms mushrooms (Sliced)
  • 1 teaspoon dried thyme dried thyme (Adjust to taste)
  • 1/2 cup grated Parmesan cheese grated Parmesan cheese (For topping the stuffed squash)
Instructions
    Preparation
  1. 1
    Prepare the Acorn SquashPreheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet lined with parchment paper.
  2. 2
    Roast the SquashRoast the squash in the preheated oven for about 30-40 minutes, or until tender when pierced with a fork.
  3. 3
    Prepare the Wild Rice and Mushroom FillingIn a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until fragrant. Add sliced mushrooms, cook until they release their juices. Stir in cooked wild rice, fresh thyme, salt, and pepper.
    4. Assembly
  4. 4
    Fill the Acorn SquashOnce the squash is roasted, flip them over and fill the cavities with the wild rice and mushroom mixture. Return to the oven and bake for another 10-15 minutes until heated through.
    5. Serve
  5. 5
    Garnish and EnjoySprinkle with fresh parsley or grated Parmesan before serving. Enjoy the delicious combination of flavors and textures!

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 340mg15%
Potassium 930mg27%
Total Carbohydrate 52g18%
Dietary Fiber 8g32%
Sugars 9g
Protein 8g16%
Magnesium 105 mg
Net Carb 44g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • You can make the wild rice and mushroom filling a day ahead to save time on the day of serving.
  • Feel free to add some chopped nuts like pecans or walnuts to the filling for an extra crunch.
  • For a vegan version, substitute the butter with olive oil or vegan butter.
  • Experiment with different types of mushrooms like shiitake or oyster mushrooms for a unique flavor profile.
  • If you prefer a cheesier taste, sprinkle some grated parmesan or vegan cheese on top before baking.
  • To make the dish gluten-free, ensure that all ingredients including the soy sauce are gluten-free certified.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Read it online: https://simplydeliciousbites.com/recipe/wild-rice-and-mushroom-stuffed-acorn-squash/

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