Roasted Acorn Squash with Wild Rice Stuffing
This Healthy Eats recipe is brought to you by Lemaire Restaurant. Today we are learning how to make roasted acorn squash with a wild rice stuffing. This super hearty dish is not only packed with many nutrients, minerals, and vitamins; it’s also vegetarian and vegan-friendly.
Health facts:
Acorn squash, which is part of the same family of gourds as pumpkins, zucchini, and butternut squash, is not only naturally delicious but very beneficial to your health. It is an excellent source of vitamin B1, Magnesium, Potassium, Manganese, and holds 37% of your suggested intake of Vitamin C. You’ll also be adding fiber to your diet!
If you’re looking to incorporate a superfood, Kale is standing by. You’ll find your daily value of Vitamin C is met at 100% and Vitamin A at 200% within one cup of kale. With around 700% of your DV of Vitamin K, you are also helping support your bone growth.
Walnuts are yet another ingredient in this dish that helps to support a healthy diet. Aside from being a good source for magnesium, iron, and protein, they are also known for their healthy fats. Yes, healthy fats! These polyunsaturated fats are filled with Omega-3 fatty acids. Studies have also shown that walnuts may help to reduce LDL cholesterol and reduce inflammation says WebMd.
Looking for a good recipe to pair with this dish? Check out this recipe:
Brussel Sprouts with Apple-Lemongrass Gastrique
Ingredients
- 4 small acorn squash
- 1 ½ cups cooked wild rice
- 1/2 cup dried apricots – quartered
- 2 Tablespoons olive oil
- 1/4 cup yellow onion – small diced
- 1/4 cup carrot – small diced
- 1/4 cup celery – small diced
- 1/2 cup white wine
- 6 ounces baby kale – chopped
- 1/2 cup toasted walnuts
- 1 Tablespoon fresh parsley – chopped
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
Directions
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. Cut off a portion of the bottom so the squash will sit upright. Place squash on a pan and set aside.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.
- Add yellow onion, carrot, celery and cook for approximately 8 minutes, or until the onions become translucent. Deglaze the pan with ½ cup white wine.
- Add the dried apricots, kale, wild rice, parsley, and salt & pepper, to taste.
- Stirring constantly, heat mixture thoroughly for approximately 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, bake for 1 hour or until the squash is tender. Garnish with toasted walnuts and serve immediately.
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