Acorn Squash with Rice and Arugula Stuffing recipe

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Ingredients

½ cup black (forbidden) rice
2 medium acorn squash
3 tablespoons walnut or extra virgin olive oil, divided
1 pinch Sea salt to taste
½ yellow onion, finely chopped
2 ribs celery, finely chopped
1 teaspoon fennel seeds
¾ cup chopped toasted walnuts, divided
⅓ cup golden raisins
1 teaspoon maple syrup
1 tablespoon white wine vinegar
2 cups baby arugula, or as needed
1 pinch Salt and pepper to taste
1 tablespoon Shaved Parmesan cheese, for garnish
1 sheet Reynolds Wrap® Aluminum Foil

Nutrition Info

633.4 calories
carbohydrate: 79.5 g
cholesterol: 1.5 mg
fat: 34.5 g
fiber: 9 g
protein: 11.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 239.2 mg
sugar: 21.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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, saute 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.

Recipe Yield

3 servings

Recipe Note

Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.

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