Wild Rice-Stuffed Acorn Squash
Makes 4 servings
- 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
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- 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.
- Brush cut side of squash with 2 tablespoons oil. Place squash cut side down on prepared pan.
- Bake for 20 minutes. Remove from oven. Turn squash cut side up on prepared baking sheet.
- 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.
- Bake until squash is tender and rice mixture is warmed through, about 20 minutes.
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