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STUFFED ACORN SQUASH RECIPES HOW TO
STUFFED ACORN SQUASH RECIPES SKIN

Reheat: Re-warm stuffed squash in the oven at 350 degrees for 10 – 15, until warmed through.

Use freezer safe containers (like the ones mentioned above) or baggies to keep it from getting freezer burn.

Freezer: Stuffed squash freezes well for up to 2 – 3 months.

It makes a great meal prep for using these multi-use glass containers (affiliate link).

Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container.

STUFFED ACORN SQUASH RECIPES SKIN

In fact, it’s full of vitamins and fiber, and I highly recommend it! But if you prefer, just scoop the flesh let the skin be a bowl. Yes! Once roasted the skin becomes tender and is perfectly good to eat. Fill your acorn squashes with the wild rice medley and serve! Saute your vegetables and add in the rice once done. You can even add a few fresh thyme sprigs inside each squash, just remove before eating. Sprinkle with fresh or dried thyme leaves, mineral salt and pepper. You can also roast the squash cut side down to keep it moist.

I go either way as I don’t find it makes too much of a difference, so it just depends on how I’m feeling if I want to add extra oil to the meal.

To oil or not? Here you can either brush your acorn squash with a little olive oil or not.

The seeds scrape out very easily with a sharper edged spoon or tablespoon measuring spoon. Start by slicing your acorn squash and scraping out the seeds. All in all it’s fairly easy, the rice and squash cook themselves, so the vegetables are the only real work, which isn’t much. It does take three separate cooking sections, but comes together pretty smoothly. This stuffed acorn squash recipe is not too hard to put together.

STUFFED ACORN SQUASH RECIPES HOW TO

How To Make Stuffed Acorn Squash with Wild Rice Medley Feel free to adjust or omit the amount to suit your taste. Red Pepper Flakes – I like adding a bit of pepper flakes for a kick of heat.Garlic – If you don’t have fresh garlic on hand, add 1/2 – 1 teaspoon of garlic powder.Onion – Feel free to substitute with a large shallot.White Beans – Cannellini, great northern or chickpeas will all work great in this recipe.

You can also rough chop large leafy spinach if you like.

Spinach – Change it up with baby kale, chard or a combo.

Mushrooms – Use your favorite mushrooms.Red Bell Pepper – Any color bell pepper will work, but the red adds a nice contrasting pop of color.Wild Rice – Use a wild rice, a wild rice mix (pictured above) or a combo of wild rice and long grain brown rice (which I used).Acorn Squash – Look for acorn squash that are uniform in size.Plus, you’ll find substitution ideas for a few of the ingredients. Here’s a quick look at the ingredients used in this stuffed squash recipe. More Recipes You’ll Love Ingredients You’ll Need