American 50 min

Vegetarian Stuffed Acorn Squash

Name: Vegetarian Stuffed Acorn Squash
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 acorn squash, halved and seeded; 1 cup wild rice, cooked; 1 cup dried cranberries; ½ cup pecans, chopped; 1 medium apple, diced; ½ cup crumbled goat cheese; 2 tablespoons maple syrup; 1 tablespoon olive oil; 1 teaspoon cinnamon; ½ teaspoon nutmeg; Salt and black pepper to taste; Fresh thyme for garnish

vegetariangluten-freehealthy

Ingredientsfor 2

420

Cal

10g

Protein

68g

Carbs

14g

Fat

12 acorn squash, halved and seeded
21 cup wild rice, cooked
31 cup dried cranberries
4½ cup pecans, chopped
51 medium apple, diced
6½ cup crumbled goat cheese
72 tablespoons maple syrup
81 tablespoon olive oil
91 teaspoon cinnamon
10½ teaspoon nutmeg
11Salt and black pepper to taste
12Fresh thyme for garnish

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Instructions

1
Preheat oven to 400°F. Brush cut sides of acorn squash with olive oil and season with salt, pepper, and a drizzle of maple syrup. Place cut-side down on a parchment-lined baking sheet. Roast 30–35 minutes until completely tender when pierced and lightly caramelized.
2
Mix cooked wild rice with dried cranberries, pecans, diced apple, cinnamon, nutmeg, remaining maple syrup, salt, and pepper.
3
Flip the roasted squash halves cut-side up. Fill each cavity generously with the wild rice mixture, pressing down slightly and mounding over the top.
4
Return to the oven for 10–12 minutes until the filling is heated through and the top is slightly toasted. Top each half with crumbled goat cheese — the heat will soften it into a creamy topping. Garnish with fresh thyme. Each half is a complete, beautiful meal.