Wild Rice-Stuffed Acorn Squash
 
Makes 4 servings
Ingredients
  • 2 cups water
  • 1 cup wild rice blend
  • 2 (1½-pound) acorn squash, halved lengthwise and seeded
  • 4 tablespoons olive oil, divided
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ½ cup diced green bell pepper
  • ¼ cup diced dried apricots
  • ¼ cup chopped walnuts
  • ¼ cup apricot preserves
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a medium saucepan, bring 2 cups water to a boil over medium-high heat. Stir in wild rice. Reduce heat to medium-low, cover, and simmer until rice is tender and moisture is evaporated, 20 to 25 minutes. In a colander, rinse rice and let drain.
  3. Brush cut side of squash with 2 tablespoons oil. Place squash cut side down on prepared pan.
  4. Bake for 20 minutes. Remove from oven. Turn squash cut side up on prepared baking sheet.
  5. In a medium bowl, combine rice, peppers, apricots, walnuts, preserves, mustard, salt, pepper, thyme, and remaining 2 tablespoons oil. Using a 1-cup scoop, scoop rice mixture into the cavity of each squash.
  6. Bake until squash is tender and rice mixture is warmed through, about 20 minutes.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/wild-rice-stuffed-acorn-squash-recipe/