ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Onion Rice Bake Vegetarian High Fiber Low Sodium Cranberry Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
- Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
- Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
- Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
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Namono Jamirah
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
chota Baadshah
[email protected]This recipe was a disaster! The acorn squash was burnt and the stuffing was tasteless. I would not recommend this recipe to anyone.
SD Hafijul Islam
[email protected]I'm not sure what went wrong, but my dish turned out really mushy. I think I might have added too much liquid to the stuffing.
Diwash Kathayat
[email protected]The acorn squash was undercooked and the stuffing was dry. I think I would have roasted the squash for a bit longer and added more liquid to the stuffing.
Amar King
[email protected]I found this recipe to be a bit bland. I think it could have used more herbs and spices.
Hot Fire
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with a more savory stuffing.
Md Jhahagir
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not a huge fan of acorn squash, but the stuffing was so flavorful that it made the dish really enjoyable. I would definitely make this again.
Damdinsvren Ganchimeg
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The acorn squash is so flavorful and the stuffing is the perfect complement. I highly recommend this recipe.
Ryan Choquette
[email protected]I love this recipe because it's so versatile. I've made it with different types of squash and stuffing, and it's always delicious. It's a great way to use up leftover rice and vegetables, too.
Levinia Koraan
[email protected]This is a great recipe for a fall dinner. The acorn squash is roasted to perfection and the stuffing is hearty and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.
james mosley
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to anyone looking for a healthy and flavorful vegetarian dish.
Michelle Cole
[email protected]I'm not usually a fan of acorn squash, but this recipe changed my mind. The stuffing was so flavorful and the squash was roasted to perfection. I'll definitely be making this again!
aikur htiffirg
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors and textures. The acorn squash was a great choice, as it held up well to the stuffing and roasting.
Lewis Droid
[email protected]I'm always looking for new ways to cook acorn squash, and this recipe definitely delivered. The stuffing was hearty and flavorful, and the squash was roasted to perfection. I'll definitely be making this again!
Nawazali Sheikh
[email protected]This recipe was a delightful journey of flavors and textures. The acorn squash was perfectly roasted, providing a sweet and earthy base for the stuffing. The wild rice, hazelnuts, and dried cranberries added a nutty and tangy contrast, while the herb