Monday, October 3, 2011

Stuffed Acorn Squash

I was all set to share with you all the weekend birthday celebrations and the snack I made to accompany my wine tasting tour. It was going to be glorious and I was sure it would start your week off to the right start.

And then I made dinner last night.

It was so good. Knock your socks off good. I was over the moon. You get the idea.

I knew this had to be shared first.

Our CSA regularly includes winter squashes and I'm getting into the mood for fall. Good timing since we are more than a week into fall. As if I could forget with the weather taking a decidedly cooler turn. I am enjoying pulling out my sweaters and jeans. I am a little sad to see grayer skies and to put away my sandals. Luckily, I have this recipe to console my ambivalence about autumn.

Here we go.
Step one:

Cut the squash in half and pop 'er in the oven for half an hour.

Step two:

Cook up a rice blend that you like according to the package. I used this Wegman's brand rice blend and added sodium-free chicken flavor in the water to cook this to add flavor. This takes about 30 minutes as well.

Step three:

Prep the mixings. I used two medium apples with their skins left on, two celery stalks diced, and 1/2 cup chopped button mushrooms.

Step four:

Soften the mushrooms and celery for about 10 minutes. Just to develop their flavors. I also added a little poultry flavoring in this mix, just a touch, I used the stuff you might put on a turkey around Thanksgiving. It just felt like the right thing to do. Guess what, it was a good decision and you should do it too.

Step five:

Fold in the yum-yums. In addition to the celery, mushrooms, and apples, I threw in some dried cranberries and chopped walnuts. Now you could stop here and enjoy this as a delicious autumn side dish.

But, I had an acorn squash to stuff! Also, I had a bunch left over for lunches and a side dish for later in the week. Score!

Step six:

Bake the stuffed squash for 25-30 minutes to warm.

That's all folks. Now it's time to dig in.

How good does that look? It was oh so good.

I hope you try this. Let me know what you think!

Stuffed Acorn Squash
Yields 2 servings - with bonus left over stuffing

1 medium acorn squash
1 8oz. wild rice blend
2 medium apples, diced
2 celery stalks, diced
1/2 cup chopped button mushrooms, chopped
1/3 cup chopped walnuts
1/4 cup dried cranberries
1 tablespoon extra virgin olive oil
salt and pepper
dash of poultry seasoning
Nonstick cooking spray

Cut the acorn squash in half and scoop out the guts. Lay face down on baking sheet sprayed with nonstick cooking spray then bake in preheated 350 degree oven for 30 minutes.

In the meantime, cook the rice according to the package. To add a burst of flavor add chicken flavoring. I would recommend one of the no-sodium variety. Simmer for 30 minutes or until the rice is cooked.

Saute the celery and mushrooms in olive oil in pan over medium heat. The goal is to sweat the veggies which takes about 10 minutes. Be sure to salt and pepper and add poultry seasonings if you like to the vegetables. Remove from heat when finished.

Mix the celery, mushrooms, walnuts, dried cranberries, apples with the cooked rice. Scoop rice mixture into each acorn squash half facing up. Bake in oven for 25-30 minutes.



  1. This looks delicious!


  2. We too get several different kinds of squash from our CSA. Thanks for the inspiration. Do you have any magic for butternut or spaghetti squash?

  3. OH my, that looks really good! I have got to try that recipe! Thanks so much for linking up at Show & Share! SO happy that you did!