Stuffed Acorn Squash
Nutritional Information
50 mins
4 servings
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Roasted acorn squash halves filled with a savory mix of grains, nuts, and cranberries.
This recipe is originally for 4 servings. How many are you cooking for today?
Ingredients
- 2 mediums acorn squash, halved
- 1 cup wild rice, cooked
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- To taste salt
Instructions
1
Preheat the oven to 400°F (200°C).
2
Scoop out the seeds from the acorn squash halves.
3
In a bowl, mix wild rice, pecans, cranberries, maple syrup, cinnamon, and salt.
4
Fill each acorn squash half with the rice mixture.
5
Place squash on a baking sheet and roast for 30-35 minutes until tender.
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