Did you know that eating acorn squash helps to boost your immune system? It also regulates your blood sugar levels, lowers blood pressure, and helps to prevent cancer. Plus, it's delicious! This is a simple yet elegant recipe perfect for the fall and I love that you can pretty much add any of your favorite veggies to the rice stuffing mixture.
2 whole acorn squash, halved lengthwise and seeded
1 cup wild rice
1 1/2 cup low sodium vegetable or chicken stock
1/2 cups reduced sugar dried cranberries
1/2 cup mushrooms, cut into quarters
1 cup baby spinach
1/4 cup Walden Farms sugar free syrup
3 tbsp. olive oil
2 shallots, diced
2 cloves garlic, minced
dried thyme, salt, and pepper
Here's how to make it:
- Preheat your oven to 400 degrees F and spray a baking sheet with nonstick cooking spray. Brush the cut squash with 1 tbsp. olive oil then place the squash facing down on sheet and roast for 30 to 40 minutes, or until squash is tender.
- While squash is roasting, heat 1 tbsp. olive oil in a saucepan over medium heat. Add shallots, garlic, and dried thyme and cook about 1 minute.. Add the uncooked rice and coat with oil, then add vegetable or chicken stock.
- Bring to a boil, then reduce heat and simmer rice for 15 to 20 minutes until rice is cooked and there is no more liquid in saucepan.
- Sautee mushrooms along with any other veggies you wish to add to the rice with 1 tbsp. olive oil. until softened, about 3-5 minutes. Leave the baby spinach uncooked though, it will cook when you combine it later.
- Combine rice, veggies, baby spinach, Walden Farms syrup, and dried cranberries together in a bowl.
- Spoon mixture into acorn squash halves after they are roasted.
- Garnish with pecans, grated parmesan cheese, or goat cheese if desired. Enjoy!