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To make wild rice stuffed squash, you need these simple ingredients: - 2 medium acorn squashes - 1 cup wild rice - 3 cups vegetable broth - 1 small onion - 2 cloves garlic - 1 cup mushrooms - 1 cup spinach - 1/4 cup dried cranberries - 1/4 cup walnuts - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley for garnish The acorn squash gives a nice, sweet base. Wild rice adds a nutty flavor. The broth cooks the rice well. Onions and garlic bring warmth. Mushrooms add earthiness, while spinach gives that fresh touch. Dried cranberries add sweetness, and walnuts add crunch. Thyme, salt, and pepper season the mix perfectly. Olive oil adds richness, and parsley brightens the dish. These ingredients come together to create a dish that's not only tasty but also healthy. Each bite gives you a mix of flavors and textures. You’ll feel great serving this to friends or family. - Preheat the oven to 400°F (200°C). This helps the squash roast perfectly. - Prepare the acorn squashes by cutting them in half and removing the seeds. This step makes room for the filling. - Roast the squashes cut-side up on a baking sheet. Brush the insides with olive oil and season with salt and pepper. Roast them for about 25 to 30 minutes. They should be tender. - Cook the wild rice in vegetable broth. This adds great flavor. Follow the package directions for the best results. It usually takes about 45 minutes to 1 hour. - Monitor the cooking time closely. You want the rice tender but not mushy. - In a large skillet, heat some olive oil over medium heat. - Sauté the chopped onion and minced garlic until they look clear. This should take about 3 to 4 minutes. - Add the diced mushrooms. Cook them until browned and their juices release. This takes about 5 to 7 minutes. - Next, stir in the chopped spinach. Cook just until it wilts, about 2 minutes. - Once the wild rice is cooked, add it to the skillet with the sautéed veggies. - Mix in the dried cranberries, chopped walnuts, thyme, salt, and black pepper. Stir well to combine everything. Heat it through for about 2 to 3 minutes. - After roasting, take the squashes out of the oven. - Spoon the wild rice mixture generously into each half. Make sure to pack it in nicely. - Return the stuffed squashes to the oven. Bake for an additional 10 to 15 minutes. This step melds the flavors perfectly. - Best practices for roasting squash: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. This helps the squash cook evenly and adds flavor. Roast them for 25-30 minutes until tender. You can check by poking them with a fork. - Ensuring tender wild rice: Rinse the wild rice well before cooking. This removes any dust and helps it cook better. Use vegetable broth for flavor. Cooking time can vary, but it usually takes about 45 minutes to 1 hour. Keep an eye on it and taste to check for doneness. - Presentation ideas for stuffed squash: Serve the stuffed squash on a wooden board or a rustic platter. Drizzle with extra olive oil or balsamic reduction for a fancy touch. Garnish with fresh parsley for a pop of color. This makes the dish look inviting and cheerful. - Pairing options (sides, sauces): Pair the stuffed squash with a simple green salad. A light vinaigrette works well. You can also serve it with some roasted vegetables or a creamy sauce. These add extra flavor and texture to the meal. - Alternatives for wild rice: If you can't find wild rice, try brown rice or quinoa. Both will give a nice texture, though the flavor will differ slightly. Adjust cooking times as needed. - Other nuts or dried fruits to use: Instead of walnuts, you can use pecans or almonds. For dried fruits, raisins or chopped dates work great too. These swaps will add different flavors and crunch to your stuffing. {{image_2}} For fall, I love to add pumpkin spice to the wild rice mix. This spice gives the dish a warm, cozy taste. You can use cinnamon, nutmeg, and ginger for that perfect autumn flair. In spring, I swap in fresh asparagus. Just chop it up and add it with the spinach. The bright green color and crisp texture make it a delightful twist. If you want a vegetarian or vegan option, this recipe fits perfectly. Just ensure all your ingredients are plant-based. You can also make this dish gluten-free. Use gluten-free wild rice or another grain like quinoa. Always check the labels to be sure. For those who love heat, add chili flakes to the wild rice filling. It gives the dish a spicy kick. If you're in the mood for something sweeter, drizzle maple syrup over the filling before baking. This twist will add a nice layer of flavor and balance the savory notes from the squash and rice. Store leftover stuffed squash in an airtight container. Keep it in the fridge for up to four days. If you want to meal prep, you can make the filling a day ahead. Just keep it separate from the squash until you are ready to bake. To reheat, you can use the oven or microwave. For the oven, set it to 350°F (175°C) and warm for about 15-20 minutes. If using a microwave, heat it in short bursts. Check every minute to avoid drying it out. Adding a splash of broth helps keep it moist. Yes, you can freeze stuffed squash! Wrap each half tightly in plastic wrap. Place them in a freezer bag or container. They will last up to three months. When ready to eat, thaw it in the fridge overnight. Then bake it at 350°F (175°C) for 25-30 minutes until heated through. Cooking wild rice takes about 45 minutes to 1 hour. It cooks in vegetable broth for great flavor. Check the package for exact times, as some brands vary. The rice should be tender and have a chewy texture when done. Stir occasionally to prevent sticking. Yes, you can make this dish ahead. Cook the wild rice and prepare the filling. Store it in the fridge for up to two days. You can also roast the squash and keep it separate. When ready to serve, fill the squash and bake it. This saves time on busy days. Serve this dish with a crisp green salad or steamed vegetables. Roasted Brussels sprouts or sweet potatoes pair well, too. A drizzle of balsamic reduction adds a nice touch. You can also offer crusty bread for a hearty meal. Yes, you can use other squash types. Butternut squash works great and is sweet. You can also try spaghetti squash for a different texture. Just adjust cooking times based on the squash you choose. Each option adds its own flavor twist to the dish. Wild rice stuffed squash is not just a dish; it’s a flavorful treat. We explored essential ingredients, steps to prepare, and creative variations. Remember to roast your squash well and adjust the filling to your taste. This dish is great for any season and fits many dietary needs. With the right tips for storage and serving, you can enjoy it even more. Embrace this recipe to impress friends and family with your culinary skills! Enjoy the process and savor each bite.

Wild Rice Stuffed Squash

Delight your guests with this delicious Wild Rice Stuffed Squash recipe! Filled with a savory mix of wild rice, mushrooms, spinach, and cranberries, this dish is not just tasty but also visually stunning. Perfect for cozy dinners or holiday feasts, these roasted acorn squashes are sure to impress. Click through to explore the full recipe and tips for a gorgeous presentation that will elevate your dining experience!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup wild rice, rinsed

3 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced

1 cup spinach, chopped

1/4 cup dried cranberries

1/4 cup walnuts, chopped

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Place the squash halves cut-side up on a baking sheet. Brush the insides with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.

      While the squash is roasting, cook the wild rice in the vegetable broth according to package directions until tender. About 45 minutes to 1 hour, depending on the variety.

        In a large skillet over medium heat, add olive oil. Sauté the onion and garlic until translucent, about 3-4 minutes.

          Add the diced mushrooms to the skillet and cook until they're browned and have released their juices, about 5-7 minutes.

            Stir in the chopped spinach and cook until wilted, about 2 minutes.

              Once the wild rice is cooked, add it to the skillet along with the cranberries, walnuts, thyme, salt, and pepper. Mix everything well and heat through, about 2-3 minutes.

                Remove the roasted squashes from the oven, and spoon the wild rice mixture generously into each half of the squash.

                  Return to the oven and bake for an additional 10-15 minutes to meld the flavors.

                    Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings

                        - Presentation Tips: Serve the stuffed squash on a wooden board or a rustic platter, and drizzle with a bit more olive oil or balsamic reduction for a touch of elegance.