Servings: 6 (click to scale)
- 1 Tbsp canola oil
- 1/8 tsp ground black pepper
- 1/2 tsp kosher salt
- 4 1/2 lbs fresh acorn squash
- 1 Tbsp maple syrup
- 1/2 cup long grain wild rice
- 1 cup fresh celery stalks small dice
- 1/2 cup dried cranberries
- 1 1/2 tsp fresh garlic minced
- 1 tbsp canola oil
- 1 tbsp fresh thyme
- 1 tsp balsamic vinegar
- 1/2 cup fresh yellow onions diced
- 1 tbsp extra virgin olive oil
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- Use small-medium acorn squash, about 1-1/2 pounds each. Wash and cut them in half. Scoop out the seeds and place on a pan with the cut side up. Brush olive oil and maple syrup onto each half. Sprinkle with half of the salt and black pepper. Roast in a preheated 350°F oven until tender, about 20 – 30 minutes.
- Place wild rice in a pot of cold water and bring to a boil, then simmer and cook until 1/3 of the rice opens, about 30 minutes. Drain and set aside.
- Heat olive oil in a hot pan and sauté onions, celery and garlic until tender. Remove from pan and place in a large bowl; add the remaining ingredients: fresh thyme, dried cranberries, remaining salt, black pepper, olive oil, balsamic vinegar, as well as the cooked wild rice. Mix to incorporate. Stuff into cooked acorn squash (each will hold about 1/2 cup of stuffing).
Calories: 330kcal | Carbohydrates: 73g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Sodium: 190mg | Fiber: 17g | Sugar: 12g
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