Stuffed Acorn Squash Recipe
An acorn squash stuffed with roasted corn, wild rice and cheeses. Served over mashed potatoes.
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Ingredients
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Stuffed Acorn Squash
Method
Preparation and Cooking Instructions
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the inside of each half with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
- 2
Cook the Wild Rice
While the squash is roasting, cook the wild rice according to package instructions. This usually takes about 40-50 minutes.
- 3
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. In a large bowl, combine the cooked wild rice, roasted corn, cheddar cheese, cream cheese, sautéed onion and garlic, and season with salt and pepper.
- 4
Stuff the Squash
Once the acorn squash is roasted, remove it from the oven and carefully flip it cut side up. Fill each half with the wild rice mixture, pressing down gently to pack it in.
- 5
Final Bake
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and slightly golden on top.
- 6
Serve
Serve the stuffed acorn squash over a bed of mashed potatoes. Garnish with fresh parsley and enjoy!
