Wild Rice Stuffed Acorn Squash

  • 12 Ingredients
  • 50 Minutes
  • 6 Servings

Wild Rice Stuffed Acorn Squash
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  • 3 small Acorn Squash, cut in half crosswise

  • 1/2 cup Wild Rice

  • 1/2 cup Long Grain Brown Rice

  • 2 cups Water

  • 1/2 tsp Sea Salt

  • 1 tblsp Extra Virgin Olive Oil

  • 1 Leek, chopped

  • 3 Garlic Cloves, finely chopped

  • 2 Celery stalks, chopped

  • 1 tsp Sage, dried

  • 1 tsp Thyme, dried

  • 1/2 tsp Herbamare or sea salt

  • 1/2 cup fresh Parsley, chopped

  • 1/2 cup Dried Cranberries

  • 3/4 cup Pecans, chopped


  • Preheat oven to 400 degrees F. Scoop out seeds from the squash and place the halves flesh side down in a glass baking dish filled with 1/4 inch of water. Bake uncovered fo 40 minutes or until fork tender.

  • Cook the rice while the squash is cooking. Combine the wild and brown rice in a medium saucepan with the water and sea salt. Cover and bring to a boil. Reduce heat and simmer for 45 minutes. Remove pot from heat and let stand while preparing other ingredients.

  • In a 10-inch skillet over medium heat, add olive oil and leeks. Saute about 3 minutes. Add crushed garlic, chopped celery, dried herbs and sea salt. Saute for 5 minutes more. Place the leek and celery mixture into a bowl. Add parsley, dried cranberries, pecan and cooked rice. Mix well.

  • Turn the squash halves over and evenly distribute mixture into the centre of each. Place stuffed squash back into the pan and into the oven for 10-20 minutes or until heated through.

More protein
Add some sauteed organic turkey sausage to the rice mixture.

No Pecans
Walnuts or Pumpkin Seeds are also very tasty

Leftover Rice Mixture
Refrigerate in an airtight container for up to four days.

No Acorn Squash
Use another variety of Squash or Sweet Potatoe.