Stuffed Squash

Stuffed Squash

1 acorn squash per two servings

1/4 c uncooked wild rice per servingstuffed_squash

1/8 c total of dried fruit (such as cranberries or apricots) per serving

1/2 T nuts or seeds per serving

Salt and pepper to taste

Optional: diced veggies (onion, celery, broccoli, etc), fresh parsley

Cook the wild rice in 2 parts liquid (water or broth) to 1 part wild rice, including the dried fruit and any veggies with the wild rice.  If the dried fruit isn’t too sweet for you on its own, feel free to further sweeten the dish by including orange juice in with the wild rice.  While the rice is cooking, cut the acorn squash in half and remove seeds.  Slice a little off the end of the squash so it does not tip over.

Use additional liquid if needed to moisten the rice.  Fill each squash half with the rice mixture, cover, and bake at 400′ for 30 to 45 minutes.  Once the squash is cooked, remove the cover, and sprinkle chopped nuts or seeds on the top of each squash.  Return to oven for 5 minutes.

In the picture shown here, I used pumpkin seeds, which the kids had requested, but I prefer pecans, walnuts, sunflower seeds, or pine nuts.  While this is a nice way to present a simple dish, I recommend scooping the contents and squash out onto a plate to enable faster cooling for kids.

To make this dish in less time, microwave the acorn squash while the wild rice is cooking or prepare the rice stuffing and the acorn squash in advance and reheat.

To microwave acorn squash:

Make a few slits in the squash with a paring knife, and then microwave the squash whole for 8 to 10 minutes.  Let rest 5 minutes to finish steaming.  When the squash is cool enough to handle, cut in half and use a spoon to remove the seeds.  Stuff each squash half and finish in the oven if needed.