Stuffed acorn squash is one of my favorite fall dishes to cook. I find acorn squash a lot easier to cut than butternut squash or spaghetti squash and the filling could be anything and everything you already have in your kitchen.
I opted to go full on fall with this and I love the earthy flavors of the mushrooms and wild rice paired with the pop from the dried cranberries. This dish warms you from the inside out and is visually stunning to serve to guests. I love how each person gets their own individual serving.
The recipe below serves two but if you need to serve 4 just double all of the ingredient amounts. And don’t forget to save the seeds! I will be sharing a super easy recipe on how to cook those as well 🙂
- 1 acorn squash
- Salt and pepper, to taste
- 1 cup wild rice, cooked
- 1 teaspoon coconut oil (or olive oil)
- 1/4 cup onion, diced
- 1/2 up mushrooms,
- 1 cup baby spinach
- 1/4 cup dried cranberries
- Cut the acorn squash in half and remove the seeds.Using a sharp knife score the inside of the squash in a criss-cross pattern. Season with salt and pepper.
- Place the squash cut side down in a baking dish with 1/4 inch of water in the bottom.
- Bake for 50 minutes.[br][br]
- Cook the wild rice according to package directions.
- When there is 15 minutes left of cooking time on the squash heat the coconut oil a saute pan over a medium-high heat.
- Cook the onions and mushrooms until the onions are translucent, approx. 5 minutes.
- Add the spinach, 1 cup of cooked rice, and the dried cranberries
- Season with salt and pepper.
- Remove the squash from the oven and let cool for a few minutes.
- Flip the squash over and fill each with the mushroom, spinach and rice mixture.
- Serve immediately.