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Wild Rice Stuffed Acorn Squash
Perfect for your holiday table! This wild rice stuffed acorn squash with cranberries, spinach, pecans and feta cheese is a perfect side dish or main dish for your vegetarian guests!
Prep Time: 00:05
Cook Time: 00:45
2 medium sized acorn squash, halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
kosher salt and pepper to taste
1/2 medium yellow onion, diced
1 celery stalk, finely diced
2 teaspoons minced fresh thyme leaves
1 1/2 cups cooked wild rice mix
1/3 cup toasted pecan halves
1/3 cup dried cranberries
2 handfuls fresh baby spinach
2 - 3 tablespoons feta cheese
1Heat your oven to 400 degrees and arrange a rack in the middle.
2Place the squash cut side up on a parchment lined baking sheet. Brush with 1 1/2 tablespoons melted butter and season well with kosher salt and pepper.
3Roast in the oven until fork tender, about 25 minutes.
4While the squash is roasting, place 1 1/2 tablespoons unsalted butter in a skillet on medium heat. When the butter foams, add the onion and celery and stir to coat with the butter. Cook until softened, about 5-6 minutes. Stir occasionally.
5Add the thyme, stir and cook for an additional 2 minutes.
6Remove from the heat and stir in the cranberries, pecans and spinach.
7Stuff the roasted squash with the rice mixture (about 1/2 cup for each) and top with feta. Return to the oven until the squash is very fork tender, the stuffing is heated through and the feta is melted.
8Garnish with a few thyme leaves if desired, serve immediately.
9This dish can be assembled and then refrigerated until ready to serve. Heat in the oven until the stuffing is completely heated through and the cheese is melted.
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