I actually like to top mine with some sriracha for that extra heat and flavor I love so much. Stuff: Scoop mixture into each acorn squash half and serve with any additional seasonings. Taste for seasoning adding additional salt and pepper as needed. Wild Rice Medley: Combine the rice and sautéed vegetables in the larger of the two pots. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens). Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Veggies: In large pan, heat oil on medium heat. Wild rice will take about the same time as the squash to cook, about 40-45 min. Rice: Cook your rice according to package directions. If by chance your squash is done first, cover with foil to keep it from drying out. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Prep and roast the squash: Cut and seed your squash, place on baking sheet with cut side up. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash). Line a rimmed baking sheet with parchment or silicone mat. I love to hear what you think, or any changes you make. If you try this stuffed acorn squash recipe, please let me know! Leave a comment and rate it below. Make ahead: You can easily make the your stuffed acorn squashes ahead of time and keep stored, covered, in the refrigerator.You can also zap them for a few minutes, checking for doneness every 30 seconds. Reheat: Re-warm stuffed squash in the oven at 350 degrees for 10 – 15, until warmed through.Use freezer safe containers (like the ones mentioned above) or baggies to keep it from getting freezer burn. Freezer: Stuffed squash freezes well for up to 2 – 3 months.It makes a great meal prep for using these multi-use glass containers (affiliate link). Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container. In fact, it’s full of vitamins and fiber, and I highly recommend it! But if you prefer, just scoop the flesh let the skin be a bowl. Yes! Once roasted the skin becomes tender and is perfectly good to eat. Fill your acorn squashes with the wild rice medley and serve! Saute your vegetables and add in the rice once done. You can even add a few fresh thyme sprigs inside each squash, just remove before eating. Sprinkle with fresh or dried thyme leaves, mineral salt and pepper. You can also roast the squash cut side down to keep it moist. I go either way as I don’t find it makes too much of a difference, so it just depends on how I’m feeling if I want to add extra oil to the meal. To oil or not? Here you can either brush your acorn squash with a little olive oil or not.The seeds scrape out very easily with a sharper edged spoon or tablespoon measuring spoon. Start by slicing your acorn squash and scraping out the seeds. All in all it’s fairly easy, the rice and squash cook themselves, so the vegetables are the only real work, which isn’t much. It does take three separate cooking sections, but comes together pretty smoothly. This stuffed acorn squash recipe is not too hard to put together. How To Make Stuffed Acorn Squash with Wild Rice Medley Feel free to adjust or omit the amount to suit your taste. Red Pepper Flakes – I like adding a bit of pepper flakes for a kick of heat.Garlic – If you don’t have fresh garlic on hand, add 1/2 – 1 teaspoon of garlic powder.Onion – Feel free to substitute with a large shallot.White Beans – Cannellini, great northern or chickpeas will all work great in this recipe.You can also rough chop large leafy spinach if you like. Spinach – Change it up with baby kale, chard or a combo.Mushrooms – Use your favorite mushrooms.Red Bell Pepper – Any color bell pepper will work, but the red adds a nice contrasting pop of color.Wild Rice – Use a wild rice, a wild rice mix (pictured above) or a combo of wild rice and long grain brown rice (which I used).Acorn Squash – Look for acorn squash that are uniform in size.Plus, you’ll find substitution ideas for a few of the ingredients. Here’s a quick look at the ingredients used in this stuffed squash recipe. More Recipes You’ll Love Ingredients You’ll Need
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