- Calories 197
- Fat 3g
- Satfat 1g
- Unsatfat 2g
- Protein 9g
- Carbohydrate 38g
- Fiber 6g
- Sodium 297mg
- Calcium 11% DV
- Potassium 30% DV
- Sugars 7g
- Added sugars g
Acorn Squash with Wild Rice Stuffing
Photo: Jennifer Causey
This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.
How to Make It
Step 1
Cook rice according to package directions. Preheat oven to 425°F.
Step 2
Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.
Step 3
Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.
Step 4
Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.
