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Recipes » Main Dish » Stuffed Acorn Squash
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Stuffed Acorn Squash Recipe

What You'll Need

1 whole acorn squash

1 tsp ground cinnamon

1 tsp salt (optional)

1 tsp maple syrup

3 Tbsp vegetable broth, can substitute water

1 small onion, chopped

2 cloves garlic, minced

½ cup wild rice or other rice

½-1 cup water

½ tsp ground curry powder

1 tsp ground cinnamon

2 whole cloves

½ tsp sage

¼ cup walnuts, chopped (optional)

Fresh chopped parsley

Maple syrup

Salt (optional) & pepper to taste

Black sesame seeds (optional)

How to Make It

1 Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.

2 Preheat oven to 400 degrees F. Place whole acorn squash in oven and bake approximately 30-40 minutes, depending on the size of your squash.

3 Slice in half. Use a spoon to remove seeds and stringy part in the center.

4 Sprinkle with salt (optional) and cinnamon, then drizzle with maple syrup.

5 While squash is baking in oven, prepare stuffing. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.

6 Add the dry rice, curry powder, cinnamon, sage, clove, and ½ tsp salt (optional) and stir until the spices are toasted, about 1 minute. Add ½-1 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.

7 Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, cinnamon, parsley, walnuts, and a few grinds of black pepper. Serve warm.

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