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Gluten-Free stuffed acorn squash with wild rice, dried cranberries and toasted pine nuts

Updated on March 4, 2014

Stuffed Acorn Squash

4 stars from 2 ratings of Stuffed Acorn squash

Stuffed acorn squash with wild rice, dried cranberries and toasted pine nuts

Stuffed and ready. it's so good! You will not believe how yummy all these ingredients are together!
Stuffed and ready. it's so good! You will not believe how yummy all these ingredients are together! | Source
Getting it all together
Getting it all together | Source
I know that the method used to toast nuts is generally done in a pan. I use my handy toaster because it has a timer!
I know that the method used to toast nuts is generally done in a pan. I use my handy toaster because it has a timer! | Source
Toasted just right, not burned like might happen in a pan with no timer!
Toasted just right, not burned like might happen in a pan with no timer! | Source
Rinse and dry your squash. Slice off the top.
Rinse and dry your squash. Slice off the top. | Source
Slice down the middle and scoop out all the seeds. A grapefruit spoon works fast.
Slice down the middle and scoop out all the seeds. A grapefruit spoon works fast. | Source
Source
Olive oil, thyme and pepper. All ready for the oven
Olive oil, thyme and pepper. All ready for the oven | Source
I love the smell of onions sauteing. I like to add my spices about now. It brings all the flavors out!
I love the smell of onions sauteing. I like to add my spices about now. It brings all the flavors out! | Source
Use whole carrots. Baby carrots are nothing but milled down to size whole carrots. They taste way better and aren't slimey.
Use whole carrots. Baby carrots are nothing but milled down to size whole carrots. They taste way better and aren't slimey. | Source
In the carrots go!
In the carrots go! | Source
In goes the swiss chard and garlic. They don't need as much time on the heat.
In goes the swiss chard and garlic. They don't need as much time on the heat. | Source
In goes the cranberries and nuts.
In goes the cranberries and nuts. | Source
Last guy in the pool: wild rice.
Last guy in the pool: wild rice. | Source
So delicious! Roasted and ready for the stuffing.
So delicious! Roasted and ready for the stuffing. | Source

Cook Time

Prep time: 35 min
Cook time: 35 min
Ready in: 1 hour 10 min
Yields: Serves four people

Roasted and stuffed acorn squash with pine nuts and dried cranberries

  • 2 acorn squash, cut in half and seeds removed
  • 1 bunch swiss chard, sliced on ribbons. If not sure check out my blog on swiss chard
  • 1 large carrot, shredded
  • 5 or 6 cloves garlic, minced
  • 1 cup pine nuts also known as pignolo nuts, toasted
  • 3/4 cup dried cranberries, I keep nuts and berries in the freezer so they are always fresh
  • 1 cup wild rice, cooked in 3 cups water
  • 1/4 cup soy sauce, low sodium
  • 1/4 cup fresh thyme--minced, If using dry 2 tablespoons
  • 1 tablespoon poultry seasoning, check for flavor I sometimes will add another half tablespoon.
  • 1 tsp freshly ground pepper
  • 1 large onion, diced
  • 1 stalk celery, diced

Stuffed acorn squash with dried cranberries , wild rice and pine nuts

  1. I like to start my wild rice first because it takes up to 50 minutes. Just follow directions on the package. Toast your pine nuts
  2. Pre-heat your oven to 375 degrees. Start by prepping up your acorn squash. Slice the top off and then slice down the center, into two even halves. If unsure, refer to my photos. Scoop out the seeds with a grapefruit spoon. If you don't have a grapefruit spoon a regular spoon will work, just not as clean or fast. Pour about a half a tablespoon of olive oil in each section of squash and use a pastry brush, as seen in the photo to spread it over the "meat" of the squash. Sprinkle one tablespoon of the thyme, over all of the squash along with some fresh ground pepper. Bake the squash in a baking dish for 35-40 minutes. If unsure if cooked, just stick a fork in it. It should slide in and out easily.
  3. While your squash is baking, prep up the rest of the ingredients. Heat a large saute' pan on medium high heat with the rest of the olive oil. Start by sauteing your onions,celery and carrots. Then add the garlic, poultry seasoning, and ground pepper. Cook for 2-3 minutes and add the swiss chard and soy sauce. The chard will cook down in another two minutes.
  4. At this point your wild rice should be done. If there is any water left in the pan, drain it out and put the wild rice into the swiss chard mixture. Add the dried cranberries and toasted pine nuts.
  5. Take one section of baked squash and fill generously with the swiss chard mixture. Grab a fork and make happy yummy food sounds!

Baked and stuffed acorn squash with pinenuts and dried cranberries

This recipe always screams fall for me. The poultry seasoning along with the nuts and berries gives this dish a warm respite from raking leaves in the cool fall sunshine. The smell in your kitchen will remind you of Thanksgiving without all the fuss.

If you have never tried pine nuts they are delicious. Yes, they are a bit expensive and can turn rancid fast, so store them in your freezer. The are high in protein and are a great source of dietary fiber. They are nuts or seeds from a specific pine family and are hard to harvest; hence the high price. The Italians call them "pignolo" which translates into someone who is very fussy and meticulous. Maybe because you have to be that way to harvest them! They are the main component of basil pesto.

Wild rice is also high in protein with the main amino acid being lysine. It too, is a good source of fiber and is gluten free. Give both a try today and expand your cooking re'pertoire.

Comments

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    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      5 years ago from Ohio

      This came from the first cooking class I ever taught and was floored that everyone just loved it. I just had to share it!

    • rebekahELLE profile image

      rebekahELLE 

      5 years ago from Tampa Bay

      This looks and sounds delicious. I'm definitely going to try this one. Thanks for sharing. :)

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