Description
This Vegetarian Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory mixture of wild rice, chickpeas, kale, dried cranberries, and aromatic herbs. Topped with toasted pecans, crumbled feta cheese, and a drizzle of balsamic glaze, it offers a delightful combination of sweet and savory flavors perfect for a wholesome and comforting meal.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash (approx. 1 lb / 450g each)
- 1 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 0.25 tsp cracked black pepper
Filling
- 1.5 cups cooked wild rice
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups lacinato kale, stemmed and chopped
- 0.5 cup dried cranberries
- 1 tsp dried sage
- 0.25 cup vegetable broth
Toppings
- 0.33 cup toasted pecans, chopped
- 0.25 cup crumbled feta cheese
- 1 tbsp balsamic glaze
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the acorn squash in half from stem to tip and scoop out the seeds and strings with a metal spoon.
- Season and Roast Squash: Brush the cut sides of the squash with olive oil and sprinkle with sea salt and cracked black pepper. Place them cut side down on a baking sheet and roast for 20 minutes until the skin is slightly soft to the touch.
- Sauté Aromatics: While the squash roasts, heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant. Stir in the minced garlic and dried sage and cook for an additional minute.
- Add Main Filling Ingredients: Add the chickpeas and cooked wild rice to the skillet. Then stir in the chopped kale and pour in the vegetable broth. Cook for 3-4 minutes until the kale wilts and the liquid evaporates.
- Incorporate Cranberries and Fill Squash: Mix the dried cranberries into the rice mixture. Flip the roasted squash halves cut side up and divide the filling evenly, packing it tightly into each half.
- Final Bake: Return the stuffed squash halves to the oven and bake for an additional 10 minutes until the edges of the filling start to crisp and the aroma becomes rich and inviting.
- Add Toppings: Remove from oven and immediately sprinkle chopped toasted pecans and crumbled feta cheese on top. The residual heat will soften the feta slightly.
- Serve: Drizzle the balsamic glaze over the stuffed squash just before serving. Serve warm for the best flavor.
Notes
- Wild rice can be substituted with quinoa or brown rice if preferred.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Make sure to dry the chickpeas well to avoid excess moisture in the filling.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant and slightly browned, about 3-4 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: vegetarian stuffed acorn squash, wild rice stuffed squash, fall recipes, healthy vegetarian dinner, roasted acorn squash
