Looking for a comforting dish that celebrates the flavors of fall? This Gluten-Free Stuffed Acorn Squash with Wild Rice is the perfect choice! Each squash half is filled with a delightful mixture that’s not only gluten-free but also packed with nutrients, making it a wholesome meal for anyone at the table.
Imagine cutting into a perfectly roasted acorn squash, revealing a colorful blend of wild rice, cranberries, nuts, and spices. It’s a dish that not only satisfies the appetite but also brings warmth and joy to your dining experience. This recipe is great for special occasions or simply as a nutritious weeknight dinner.
Whether you’re accommodating dietary restrictions or just craving something hearty and delicious, this stuffed acorn squash is versatile enough to please everyone. It’s an exploration of flavors that will leave your taste buds dancing!
Hearty and Nutritious Gluten-Free Stuffed Acorn Squash
Each serving of this stuffed acorn squash is a perfect balance of sweet and savory flavors. The wild rice filling is nutty and chewy, complemented by the sweetness of the squash and the tartness of cranberries. It’s a dish that brings the best of autumn to your plate.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 1 cup wild rice, rinsed and drained
- 2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes or until tender.
- Cook the Wild Rice: In a medium pot, combine the wild rice and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and liquid is absorbed. Fluff with a fork.
- Prepare the Filling: In a skillet over medium heat, drizzle olive oil and add the chopped onion and minced garlic. Sauté until the onion is translucent. Add the cooked wild rice, cranberries, nuts, thyme, cinnamon, salt, and pepper. Stir to combine and heat through.
- Stuff the Squash: Once the acorn squash is roasted, remove it from the oven and carefully fill each half with the wild rice mixture, pressing gently to pack it in.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the tops to brown slightly.
- Serve: Enjoy your gluten-free stuffed acorn squash warm as an entree or a side dish, perfect for any meal!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 45g
