Print Options:

Wild rice medley stuffed acorn squash

 3 acorn squash
 2 tbsp olive oil
 1 tsp thyme
 Salt and pepper
 1 cup wild rice
 1 medium bell pepper
 1 small onion
 2 cloves garlic
 2 cups mushrooms
 2 large handfuls of spinach
 15 oz can of cannellini beans (or beans of choice)
 1 tsp red pepper flakes
1

Preheat the oven to 400 degrees F.

2

Cut the squash in half and remove the seeds with a spoon.

3

Place the squash cut side up on a baking sheet, brush with 1 tablespoon of olive oil and sprinkle with thyme, salt and pepper to taste. Bake for about 40 minutes until soft (knife should easily pierce it.)

4

While the squash is baking, cook your rice according to the package directions.

5

In a large pan, place 1 tablespoon olive oil and bring to medium heat. Add the onion and cook for about 5 minutes, followed by adding the garlic and cooking for another minute. Add the mushrooms, bell pepper, thyme, and red pepper flakes and cook for another 5 minutes. Then add the beans and spinach until all the leaves are softened.

6

Combine the rice and cooked vegetables in a bowl, adding some salt and pepper to taste.

7

Scoop the wild rice medley evenly into each squash center. Eat and enjoy!

Nutrition Facts

0 servings

Serving size