Stuffed Acorn Squash

By • October 15, 2014 0 Comments

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Author Notes: This decadent meal is perfect for your autumn menu! Gluten-free, vegetarian and super hearty.Alison Marras {Food by Mars}


Serves 2

  • 1 medium acorn squash
  • 1/2 cup uncooked wild rice
  • 2 handfuls dried cranberries
  • 1 handful chopped walnuts
  • 6 teaspoons tahini
  • 1 dash sea salt
  • 1 dash pepper
  • 1 dash parmesan cheese
  1. Pre-heat the oven at 400f degrees while you chop the acorn squash in half, lengthwise and remove the seeds from the centers.
  2. On a baking sheet, drizzle olive oil and lightly season squash with salt and pepper, place the two halves down on the flat inside, side (not as pictured, that comes after). Roast for approx. 30 minutes (I left mine in for 40 because I love it caramelized on top!)
  3. While the squash is roasting, cook your rice according to the package directions (should be 1/2 cup wild rice and 1 1/2 cups water, boil, then simmer covered for 30 mins). If you prefer to do white or brown rice, go for it!
  4. When squash is finished, flip over and set aside. When the rice is finished cooking, mix in the cranberries, and spoon mixture into the centers of the squash.
  5. Drizzle the tahini (3 tsp for each half) over the rice mixture and place in the oven for approx. 10 minutes.
  6. Roughly chop the walnuts and sprinkle over, as well as cheese if you're using it. Serve.

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