Baked Stuffed Acorn Squash

By davidv

This beautiful, flavorful recipe will make the perfect side dish at your Thanksgiving table. Or, serve it as a vegetarian entrée.

Tip: Acorn squash can be stored for up to a month in a cool dry spot. Only cooked or cut acorn squash should be refrigerated.

Ingredients

• 2 acorn squash, halved lengthwise and seeded
• 1 Tbsp olive oil, plus more for coating squash
• 1 stalk of celery, diced
• 1/2 onion diced
• 3/4 cup dry stuffing mix
• 3/4 cup chicken or vegetable stock
• 1/2 cup dried cranberries
• 1 (8.8-oz) bag precooked long grain and wild rice blend
• 1/2 cups grated cheddar cheese
• 1/2 cup pecans, lightly toasted and chopped

Details

Adapted from qvc.co

Preparation

Step 1

Preheat the oven to 350°F.

Lightly oil and season the flesh of each squash with salt and pepper. Place the halves flesh-side down on a baking sheet. Bake for about 45 minutes, or until fork tender.

While the squash is baking, make the stuffing. Add 1 Tbsp oil to a skillet set over medium heat and sauté the onion and celery until cooked through, about 5–7 minutes. Add the chicken stock and the mixture bring to a simmer. Add the stuffing mix and cranberries. Stir, then remove the pan from the heat.

When the stuffing has cooled slightly, spoon it into a medium-size bowl and add the rice, cheese, and pecans. Mix until combined.

When squash has finished baking, turn each half flesh-side up and spoon the stuffing into the cavity of each squash. Bake for about 30 minutes, or until the stuffing is heated through and golden brown on top.