Stuffed

Stuffed

Stuffed is what you’ll be when you finish eating wild rice stuffed acorn squash. I promise, you won’t even miss the meat. :)

We’ve actually been home lately and I’m striving to cook much more often. I’m actually cooking 5-6 nights a week and most lunches. Well, sometimes we just have to get out of the house or we’ll have an incident similar to The Shining. That’s one of the perils of owning a business and working from home with your spouse. Luckily, we haven’t killed each other… yet. :)

I would love to share one quick thing that is totallybrag-worthy… We had our very first feature in the national publication, Inside Weddings. It was EIGHT pages of gorgeous Indian wedding goodness. We’ve been published in many other publications over the years, but this was a big-un and very exciting for us. Do check it out here! That hubby of mine… he’s a photographic genius!

So back to the recipe… I made this deliciousWild Rice Pilafrecently and had, well, a ton of it left over and had to get creative to use up the remains. It is yummy and easy. And the best part…? Completely plant based if you use vegetable stock in the pilaf. What’s not to like?!


Wild Rice Stuffed Acorn Squash Recipe

2 c wild rice pilaf
2 small acorn squash, cut in half and seeds removed
2 tbsp olive oil
1 small onion, finely diced
1 tsp dried sage
1/4 c chopped parsley
1/4 c + 2 tbsp dried cranberries
1/2 c + 2 tbsp pecans, toasted in the oven
salt
pepper

1. Preheat oven to 375. Place the acorn squash cut down side on a parchment lined sheet pan. Bake until tender, 30-40 minutes. Remove from oven and let cool enough to handle. Scoop out the flesh of the squash, leaving about a 1/4 inch thick shell. Put the pulp in a small bowl.

2. Heat olive oil in a large saute pan over medium low heat. Add onions andsauté for 10 minutes, until soft and golden, but not brown. Add the dry sage, rice and squash pulp and stir until heated through and well combined. Break up any large pieces of squash. Turn off heat and add the parsley, 1/2 c cranberries and 1/2 c pecans. Mix well and season with salt and pepper.

3. Divide the stuffing between the 4 squash halves. Bake in the 375 degree oven for about 25 minutes, until heated through. Garnish with the remaining cranberries and pecans before serving.

Note: I served it with some left over pan seared polenta.