Stuffed Acorn Squash
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 acorn squash
  • ½ cup wild rice, cooked per package instructions
  • 1 cup fresh cranberries, rinsed and sorted
  • ¼ cup chopped walnuts or pecans
  • 1 cup kale, rinsed and chopped roughly
  • 1 tsp olive oil
  • 1 tsp maple syrup (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Wash acorn squash and cut evenly in half, lengthwise
  3. Scoop out the seeds and place acorn squash, open face down, in a baking dish or tray with ½ inch of water
  4. Bake for 20-30 minutes, until steaming and tender when poked with a fork
  5. While the squash bake, mix together the cooked wild rice, cranberries, kale, nuts, olive oil and maple syrup (optional)
  6. Remove acorn squash from oven and flip over, open side facing up
  7. Generously scoop stuffing into each acorn squash cavity
  8. Bake another 15 minutes, until cranberry skins crack and the kale turns crispy
  9. Sprinkle with salt and pepper, serve warm
Notes
If you have leftover stuffing, bake it in a smaller dish and serve on the side with the squash - it's delicious on it's own!
Recipe by Functional Nutrition with Anna Brown RDN at https://annabrownhealth.com/cranberry-stuffed-acorn-squash/