Harvest Stuffed Acorn Squash
Serves 6
Time 55 min
Consider this side dish the picture of autumn's bounty. Cranberries, apples, walnuts and sage flavor a delicious stuffing you eat while scooping out spoonfuls of sweet, tender acorn squash.
Special Diets:
Ingredients
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups cooked rice, barley or quinoa
- 2/3 cup dried cranberries, soaked in hot water and drained
- 2/3 cup chopped sweet potato or carrot, steamed until just tender
- 1/2 cup grated apple
- 1/2 cup walnut pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 acorn squash, halved, seeds removed
- 1 cup low-sodium vegetable stock
Method
In a small pan, saute onion and garlic in 1 tablespoon oil over medium heat until soft but not browned.
Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage.
Season with salt and pepper and set aside.
Preheat the oven to 375F.
Arrange squash cut-side down in large baking dish or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes.
Remove, reserve any remaining stock, and place face side up in pan.
Fill each cavity with 1/2 to 2/3 cup stuffing.
Drizzle with remaining 2 tablespoons oil and any remaining stock, and cover tightly with foil.
Bake until squashes are cooked and slightly soft to the touch, about 30 minutes.
Remove the foil for the last 5 minutes of baking.
Nutritional Info:
Per serving: 390 calories (120 from fat), 14g total fat, 1.5g saturated fat, 0mg cholesterol, 250mg sodium, 66g carbohydrates (12g dietary fiber, 12g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups cooked rice, barley or quinoa
- 2/3 cup dried cranberries, soaked in hot water and drained
- 2/3 cup chopped sweet potato or carrot, steamed until just tender
- 1/2 cup grated apple
- 1/2 cup walnut pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 acorn squash, halved, seeds removed
- 1 cup low-sodium vegetable stock