Baked Acorn Squash with Wild Rice Mix Stuffing Recipe
A new Christmas tradition!

carrot
 

Serves: 4 - 6
Fall, Winter

Ingredients

2 acorn squash
Sunflower oil for coating squash and baking seeds
Bragg's Liquid Aminos, or tamari for baking seeds (optional)
1 cup wild rice mix (presoaked)
1/2 cup butter (1/4 for sauteing shallots and 1/4 for sauteing celery)
1 cup shallots coarsely chopped
Pinch Celtic salt
2 1/3 cup water
2 tablespoons vegetable broth powder
2 teaspoons dried basil
1 teaspoon dried sage
3/4 teaspoon dried thyme
1 cup celery minced
3/4 cup fresh parsley minced
1/3 cup toasted sunflower seeds
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Wash and dry 2 acorn squash. Cut each in half length-wise. Scrape out pulp and seeds. Wash pulp from seeds and set seeds aside.

Cover a baking tray with parchment paper. Coat squash halves inside and out with sunflower oil and place face down on tray. Bake at 375 degrees for 50 minutes, or until soft when knife inserted.

Cover another baking tray with parchment paper. Spread squash seeds on tray and drizzle over sunflower oil and Bragg's, or tamari. Bake at 375 degrees for 10 to 15 minutes, or until lightly toasted. Toasted seeds may be used as garnish for baked squash or other dishes, or as a snack.

In a pressure cooker heat 1/4 cup butter over medium heat. Add 1 cup chopped shallots and a pinch of Celtic salt. Saute about 5 minutes, until shallots become translucent.

Add soaked and drained wild rice mixture, 2 1/3 cups water, 2 tablespoons vegetable broth powder, 2 teaspoons dried basil, 1 teaspoon dried sage and 3/4 teaspoon dried thyme.

Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 12 minutes (or as needed, according to pressure cooker used).

Turn heat off. Let pressure cooker cool until it is safe to open.

While rice is cooking saute in a skillet until soft 1/4 cup butter and 1 cup minced celery.

When rice is done mix together cooked wild rice mixture, sauteed celery, 3/4 cup fresh minced parsley, 1/3 cup toasted sunflower seeds, and salt and pepper to taste.

When acorn squash are done, fill with wild rice stuffing. Garnish with fresh minced parsley.

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