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