Baked Acorn Squash with Wild Rice Mix Stuffing Recipe
A new Christmas tradition!

carrot
 

Serves: 4 - 6
Fall, Winter

Ingredients

2 acorn squash
Sunflower oil for coating squash and baking seeds
Bragg's Liquid Aminos, or tamari for baking seeds (optional)
1 cup wild rice mix (presoaked)
1/2 cup butter (1/4 for sauteing shallots and 1/4 for sauteing celery)
1 cup shallots coarsely chopped
Pinch Celtic salt
2 1/3 cup water
2 tablespoons vegetable broth powder
2 teaspoons dried basil
1 teaspoon dried sage
3/4 teaspoon dried thyme
1 cup celery minced
3/4 cup fresh parsley minced
1/3 cup toasted sunflower seeds
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Wash and dry 2 acorn squash. Cut each in half length-wise. Scrape out pulp and seeds. Wash pulp from seeds and set seeds aside.

Cover a baking tray with parchment paper. Coat squash halves inside and out with sunflower oil and place face down on tray. Bake at 375 degrees for 50 minutes, or until soft when knife inserted.

Cover another baking tray with parchment paper. Spread squash seeds on tray and drizzle over sunflower oil and Bragg's, or tamari. Bake at 375 degrees for 10 to 15 minutes, or until lightly toasted. Toasted seeds may be used as garnish for baked squash or other dishes, or as a snack.

In a pressure cooker heat 1/4 cup butter over medium heat. Add 1 cup chopped shallots and a pinch of Celtic salt. Saute about 5 minutes, until shallots become translucent.

Add soaked and drained wild rice mixture, 2 1/3 cups water, 2 tablespoons vegetable broth powder, 2 teaspoons dried basil, 1 teaspoon dried sage and 3/4 teaspoon dried thyme.

Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 12 minutes (or as needed, according to pressure cooker used).

Turn heat off. Let pressure cooker cool until it is safe to open.

While rice is cooking saute in a skillet until soft 1/4 cup butter and 1 cup minced celery.

When rice is done mix together cooked wild rice mixture, sauteed celery, 3/4 cup fresh minced parsley, 1/3 cup toasted sunflower seeds, and salt and pepper to taste.

When acorn squash are done, fill with wild rice stuffing. Garnish with fresh minced parsley.

More recipes


Facebook Like Follow pinterest email bookmark View more choices


Please send us a Question for more information:

Name:

Email:

Phone (optional):  






Subscribe

Receive monthly news and inspiration.






Vegetarian Recipe Collection

Global Kitchen
Create Healthy, Flavorful Meals with an International Flair



Explore Ananda Explore Ananda

CONNECT

14618 Tyler Foote Rd
Nevada City, California 95959
Toll free 800-346-5350
Outside US 530-478-7518

Contact Us

Donate to our non-profit

SUBSCRIBE

Receive uplifting emails with inspirational content and news about our retreat programs, travels, and trainings.

Sign up for free

The Expanding Lighr Retreat facebook YouTube
The Expanding Lighr Retreat facebook YouTube