Walnut Stuffed Acorn Squash
A vegetarian holiday recipe for those who love a hearty, flavorful, and fiber-filled dish.
Ingredients:
Preparation:
Preheat the oven to 450 and line a sheet pan with parchment paper.
Drizzle the avocado oil on the inside of the squash and spread with your hands.
Place the halved squash, skin side up on the baking sheet.
Bake for 45-50 minutes or until fork tender.
While the squash is baking, prepare the wild rice according to the package instructions and set aside.
Heat a large skillet on medium high heat, add the olive oil, onion, and garlic. Sauté for 5-6 minutes or until fragrant.
Add in the mushrooms and cook for another 10 minutes. Chop the fresh herbs and add those to the mushroom mixture. Add the salt and pepper and mix well.
While the vegetables are still sautéing, add in the finely chopped walnuts, parsley, and vegetable broth. Cover with a lid and cook for 10-12 minutes. This will help soften the walnuts and make them a meaty texture.
Add the wild rice to the walnut mixture and mix well.
Remove the squash from the oven and flip it so it is skin side down. The squash should make a perfect little bowl shape.
Fill both halves of the squash with the walnut and rice mixture. Stuff it really well. Return to the oven for another 15 minutes and serve at your next holiday feast!
To see the recipe video click here.
4 servings
1/4 squash
- Amount per serving
- Calories312
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 2g10%
- Polyunsaturated Fat 19g
- Cholesterol 0mg
- Sodium 650mg29%
- Total Carbohydrate 30g11%
- Dietary Fiber 6g22%
- Total Sugars 3g
- Includes 0g Added Sugars0%
- Protein 8g
- Calcium 103mg8%
- Iron 3mg17%
- Potassium 717mg16%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.