Stuffed Acorn Squash with Wild Rice

Stuffed Acorn Squash with Wild Rice

Enjoy the warmth of autumn flavors in a dish of stuffed acorn squash with wild rice and quinoa, topped with walnuts, red onion, red pepper, and feta cheese; a harvest feast awaits.
Course: Dinner
Cuisine: American
Keyword: Acorn, rice, squash, Stuffed, Wild
Servings: 0 serving

Autumn's bounty here,
Stuffed acorn squash with wild rice
A nourishing feast.
A timeless classic,
This humble meal brings together
Autumn's flavors sweet.
Healthy and hearty,
This squash with wild rice dish provides
Abundant nourishment.

Equipment

Ingredients

  • 2 acorn squash
  • 1 cup cooked wild rice
  • 1/2 cup cooked quinoa
  • 1/4 cup chopped walnuts
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled feta cheese

Instructions

  • Preheat the oven to 375°F.
  • Cut the tops off of two acorn squash and scoop out the seeds.
  • Place the squash cut-side-up in a baking dish.
  • In a large bowl, combine 1 cup cooked wild rice, 1/2 cup cooked quinoa, 1/4 cup chopped walnuts, 1/4 cup diced red onion, 1/4 cup diced red pepper, 2 tablespoons olive oil, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/4 cup crumbled feta cheese.
  • Divide the wild rice mixture among the acorn squash halves and place back in the baking dish.
  • Bake for 45 minutes, or until the squash is tender.
  • Serve warm and enjoy the seasonal bounty of nature.
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06/10/2024 10:45 am GMT

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