Wild Rice Stuffed Acorn Squash

Stuffed acorn squash has become a family tradition in the Cleary house. We first served it as a vegetarian entrée at a church Thanksgiving 15 years ago. It was a big hit and we’ve continued to make it every year.

This recipe is hearty and filling and looks beautiful when served on a colorful platter. The wild rice in this stuffed acorn squash makes it extra nutty and festive, but you can also make it with plain brown rice or quinoa. You may add others vegetables as well – red bell peppers or carrots add more color.

We originally mixed 2 eggs into the rice stuffing after letting it cool down a bit. Today I make it without the eggs and it is just as yummy and holds together just fine. But if you have nice organic, especially local, eggs and want to add them they will solidify the rice more firmly.

One half of a stuffed acorn squash makes a very filling entrée. If you are serving this as a side dish then plan to feed at least 4 people with one acorn squash.

Ingredients:

(use organic whenever possible)

1 large acorn squash (or another variety of winter squash)

1 tablespoon olive oil

4 ounces mushrooms

2 cloves garlic

¾ teaspoon ground dill seed

4-5 green onions

3 cups cooked wild rice or wild rice/brown rice blend

½ cup lightly toasted hazelnuts or walnuts

2 tablespoons fresh parsley

sea salt and freshly ground black pepper – to taste

1. Cut squash lengthwise and scoop out seeds. Place cut side down on a lightly greased baking dish. Bake at 350 degrees F until tender (about 25 minutes).
2. Chop mushrooms, onions and parsley. Mince garlic.
3. Heat oil in a skillet over medium heat. Add mushrooms, garlic and dill seed. Sauté 1-2 minutes. Stir in green onions, parsley, rice and 1/3 cup of nuts.
4. Season with salt and pepper to taste.
5. Spoon stuffing into baked squash, press into cavity with back of spoon and pile it high.
6. Arrange stuffed squash in baking dish and sprinkle with remaining nuts.
7. Bake at 350 degrees F for 30 minutes, or until squash is steaming and the nut topping is lightly crisp.
8. Arrange on platter and serve.