Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe
Recipe By Serious Eats
Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in for contrast.
4.6
16 Rating -
Rate
Vegdiet
1hr 45minstotal
1hr 45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe
- 1 Small Acorn Squash
- 0.13 cup Wild rice, boiled in 2 cups water for 30 minutes, then drained
- 1/4 cup Cooked long grain white rice
- 1/2 tablespoon Extra Virgin Olive Oil, Plus More For Drizzling
- 1/4 Medium Onion, Finely Chopped
- 1/2 Medium garlic cloves, minced
- 1/4 teaspoon Chopped fresh thyme leaves
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.06 cup Pecans, toasted and finely chopped
- 0.13 cup Dried cranberries
Nutrition
value
value
467
calories per serving
17 g Fat11 g Protein66 g Carbs6 g FiberOther
Current Totals
- Fat17g
- Protein11g
- Carbs66g
- Fiber6g
MacroNutrients
- Carbs66g
- Protein11g
- Fiber6g
Fats
- Fat17g
Vitamins & Minerals
- Calcium147mg
- Iron5mg
- Vitamin A264mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C13mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium87mg
- Manganese2mg
- Phosphorus204mg
- Selenium7mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats