Skip to main content

Cranberry and Wild Rice Stuffed Acorn Squash



These roasted acorn squash halves are filled with a savory mixture of wild rice, vegetables, dried cranberries, and pecans, making for a hearty and flavorful vegan dish.

Ingredients:
  • 2 acorn squash, halved and seeded
  • 1 cup wild rice, uncooked
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper, to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Lay the squash halves on a baking sheet with the cut side down

Bake for 30 to 40 minutes, or until soft

Put the wild rice and vegetable broth in a medium-sized saucepan

Bring to a boil, then lower the heat, cover, and let it cook for 45 minutes, or until the rice is soft and the liquid is absorbed

Put the olive oil in a big pan and heat it over medium-low heat

Place the carrot, onion, garlic, and celery in the pan

Let the vegetables cook for 5 to 7 minutes, or until they get soft

Add the cranberries, pecans, parsley, thyme, sage, salt, and pepper after the wild rice is cooked

After another two to three minutes of cooking, take the food off the heat

Fill up each half of the squash with the rice mix

Put it back in the oven and bake for another 10 minutes, or until it's hot all the way through

Serve hot, and if you want, top with more parsley


Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Chocolate Cookies - The BEST Cookies Ever!

These keto chocolate cookies are rich and delicious, but they don't have many carbs. These cookies are a great treat for chocolate lovers on the ketogenic diet because they have just the right amount of almond flour, cocoa powder, and sugar-free chocolate chips. Ingredients: 2 cups almond flour 1/2 cup unsweetened cocoa powder 1/2 cup erythritol or preferred keto-friendly sweetener 1/4 teaspoon salt 1/2 teaspoon baking powder 1/3 cup melted coconut oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup sugar-free chocolate chips Instructions: Preheat oven to 350F 175C Line a baking sheet with parchment paper In a large mixing bowl, combine almond flour, cocoa powder, erythritol, salt, and baking powder Add melted coconut oil, eggs, and vanilla extract to the dry ingredients Mix until well combined Fold in sugar-free chocolate chips Form dough into small ball...
Post a Comment
Read more

Paleo Lemon Herb Chicken

A zesty marinade of garlic, herbs, and fresh lemon gives this Paleo Lemon Herb Chicken recipe a lot of flavor. It's a quick and healthy way to eat during the week. Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons dried thyme 2 teaspoons dried oregano 1 teaspoon dried rosemary Zest and juice of 1 lemon Salt and pepper, to taste Instructions: In a small bowl, mix together olive oil, minced garlic, thyme, oregano, rosemary, lemon zest, lemon juice, salt, and pepper Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly Cover and refrigerate for at least 30 minutes, or overnight for best flavor Preheat grill or grill pan over medium-high heat Remove chicken from marinade and discard excess marinade Grill chicken for 6-7 minutes per side, or until cooked through and n...
Post a Comment
Read more