Wild Rice and Apple Stuffed Acorn Squash
The sweetness of the apple here complements the delicate flavours of squash, celery and thyme.
Tips
- For convenience, use leftover or canned wild rice and omit step 1.
Makes 4 servings
Cooking time: 1.5 hours
Ingredients
- 1/4 cup wild rice, rinsed 60 mL
- 2 small acorn squash, halved and cored
- 1 Tbsp plus 2 tsp canola oil 25 mL
- 1/2 cup finely chopped onion 125 mL
- 2 garlic cloves, finely chopped
- 2 celery stalks, diced
- 1 large red apple, unpeeled and diced
- 1 Tbsp fresh thyme 15 mL
Instructions
- In glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
- Preheat oven to 400⁰F (200⁰C).
- Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
- Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
- Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.
- Remove squash from oven and stuff with wild rice blend. Serve.
Notes
Serving size: 1/2 squash
Nutritional Information
Per Serving
Calories | 210 |
Total Fat | 6 g |
Saturated Fat | 0.5 g |
Cholesterol | 0 mg |
Carbohydrates | 40 g |
Fibre | 6 g |
Sugars | 12 g |
Protein | 4 g |
Sodium | 35 mg |
Potassium | 950 mg |
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