Wild Rice-Stuffed Acorn Squash

Wild Rice-Stuffed Acorn Squash adds a savory note to hearty fall meals.

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
  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.

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