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Stuffed Acorn Squash with Wild Rice & Cranberries

Roasted acorn squash halves glazed with balsamic and filled with a savory-sweet mix of wild rice, dried cranberries, toasted pecans and sage, brightened with balsamic and maple. A cozy fall dinner that comes together in about an hour and a half.

20m prep · 1h 15m cook · 4 servingsGluten-Free

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Ingredients

  • 2 whole Acorn Squash
  • 1 cup Wild Rice Blend
  • 6 cups Water
  • ⅓ cup Dried Cranberries
  • ⅓ cup Pecans
  • 2 whole Celery Stalks
  • 1 whole Yellow Onion
  • 2 cloves Garlic
  • 1 tbsp Fresh Sage
  • 2 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Salt
  • ¼ tsp Black Pepper

Estimated nutrition (per serving)

Calories410 kcal
Protein9g
Carbs68g
Fat14g
Fiber7g
Sodium775mg
Sugar13g

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