Kraft User
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Acorn Squash with Wild Rice and Arugula Stuffing
Recipe Image

Acorn Squash with Wild Rice and Arugula Stuffing

1 Hour 10 Minutes
20 Min Prep
1 Hr 10 Min Cook
Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.
What You Need
Select All
1 serving
Original recipe yields 1 serving
2 medium acorn squash
1/2 cup black (forbidden) rice
3 tablespoons walnut oil or extra virgin olive oil, divided
1/2 of a yellow onion, finely chopped
2 ribs of celery, finely chopped
1 teaspoon fennel seed s
3/4 cup toasted walnuts, chopped
1/3 cup golden raisins
1 teaspoon maple syrup
1 tablespoon white wine vinegar
2-3 cups baby arugula
shaved Parmesan cheese for garnish
Reynolds Wrap® Aluminum Foil
Add To Shopping List
Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
2
While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
3
Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, sauté the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
4
When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.
Kitchen Tips
Reynolds Kitchen Tips
Sick of food getting stuck to your baking sheets? Next time line them with Reynolds Wrap® Aluminum Foil for hassle free cleanup!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
3-4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews