Harvest-Stuffed Acorn Squash

By loritot

This antioxidant-rich dish includes a blend of roasted squash, pecans, brown and wild rice, and dried apricots warmly seasoned with ginger, cinnamon, cardamom and cloves.

Ingredients

• 4 acorn squash, halved lengthwise, seeds and membranes removed
• 1 tablespoon olive oil
• 2 medium-sized yellow onions, chopped
• 4 celery stalks, diced
• 2 1/2 cups cooked wild and brown rice blend
• 1 cup toasted or raw pecans
• 1/2 cup dried diced apricots or raisins
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt (plus more to taste)
• Freshly ground black pepper, to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees F. Position oven racks in the upper and lower third of the oven.

Place squash halves, cut side down on 2 non-stick baking sheets. Place sheets on pre-positioned oven racks and bake for 25-30 minutes.

While the squash bakes, heat oil over medium heat in a large saute pan. Add onions and cook until translucent, approximately 3 minutes. Add celery to the pan and cook an additional five minutes until celery begins to soften. Transfer onion and celery mixture to a large mixing bowl.

Add cooked rice, pecans, apricots (or raisins), ginger, cinnamon, cardamom, cloves, salt and pepper to the mixing bowl.

Scoop out a portion of the cooked squash from each baked half, leaving some squash in the shells. Add the scooped out squash to the mixing bowl. Gently fold to combine. Taste and adjust seasoning if necessary.

Press rice mixture into each squash half, mounding rice as much as possible. Cover with aluminum foil and bake for approximately 20 minutes. Remove the foil and bake an additional 10 minutes until slightly browned on top and the squash is thoroughly cooked and tender.