Stuffed Acorn Squash with Wild Rice
Roasted squash halves filled with a savory mixture of wild rice and pecans.
Word Recipe Kitchen
Tested & verified by our culinary team
60 minsHard2 servings
Nutrition per serving
390
Calories
8g
Protein
65g
Carbs
14g
Fat
Ingredients
- 1 unitAcorn squash
- 1 cupCooked wild rice
- 2 tbspPecans chopped
- 1/2 cupCelery
- 1/4 cupVegetable broth
Instructions
- 1
Halve squash, remove seeds, and roast face down at 400°F for 30 minutes.
- 2
Sauté celery and mix with cooked rice and pecans.
- 3
Stuff the rice mixture into the roasted squash cavities.
- 4
Drizzle with broth and bake for another 15 minutes.
Nutrition Facts
Servings 2Serving Size 1
Amount Per Serving
Calories390
% Daily Value *
Total Fat 14g18%
Saturated Fat 4.2g21%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 65g24%
Dietary Fiber 5g18%
Sugars 9.8g
Protein 8g16%
Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Stuffed Acorn Squash with Wild Rice
- • Use seasonal vegetables for maximum nutrition and flavor.
- • Rinse rice under cold water until clear to remove excess starch.
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