Okay, so, fall is like, *the* best time for food, right? I just can’t get enough of those cozy, comforting flavors. And you know what screams “autumn” to me? This WILD RICE STUFFED ACORN SQUASH! Seriously, it’s like a hug in a dish. It’s totally my go-to when I want something healthy but still feels super satisfying. Plus, it’s vegetarian, which is a bonus for those meatless Mondays (or any day, really!).

My favorite part is how the savory wild rice kinda melts together with the sweet acorn squash. Then you get those little bursts of apple and cranberry? Ugh, amazing! I remember one year, I made a huge batch for Thanksgiving, and it was gone in like, five minutes. Everyone kept asking for the recipe!

Honestly, this WILD RICE STUFFED ACORN SQUASH is just pure comfort food. It’s packed with good stuff, tastes incredible, and it’s actually pretty easy to make. Trust me, you’re gonna love it.

Why You’ll Love This WILD RICE STUFFED ACORN SQUASH

Okay, so why *will* you love it? Let me break it down:

It’s seriously delicious! You get that sweet squash with the nutty rice and those little pops of fruit. Yum!
It’s actually good for you! We’re talking veggies, whole grains… you can feel good about eating it.
And the best part? It’s not fussy! You don’t have to be a gourmet chef to whip this up.

Quick and Easy to Prepare

Seriously, most of the time it’s baking in the oven. You just gotta chop a few things. Easy peasy!

Hearty and Flavorful Vegetarian Meal

This isn’t some wimpy salad. It’s a *real* meal that’ll fill you up. The savory and sweet thing? So good!

Perfect for Fall and Winter

Acorn squash is totally a fall/winter thing, right? Plus, it’s warm and comforting. Perfect for a chilly night!

Ingredients for WILD RICE STUFFED ACORN SQUASH

Alright, let’s talk ingredients! Here’s what you’ll need to make this magic happen. Don’t worry, it’s mostly stuff you probably already have!

2 acorn squash (about 3 lbs total): Gotta have the star of the show!
1/8 tsp salt & 1/8 tsp pepper: Just a pinch for the squash itself.
1/2 cup uncooked wild rice blend: The nutty base of our stuffing.
1 cup vegetable broth: For cooking that wild rice to perfection.
2 Tbsp butter: ‘Cause everything’s better with butter! (You can use vegan butter, too!)
1 medium yellow onion, diced: Adds a savory base to the stuffing.
3 ribs celery, chopped: More veggie goodness!
1 medium apple, cored and diced: I like Honeycrisp, but whatever you have is fine!
1/2 tsp dried sage & 1/2 tsp dried thyme: These herbs just scream “fall,” don’t they?
1/4 tsp salt & 1/4 tsp pepper: More seasoning for the stuffing.
1/4 cup chopped walnuts: Adds a nice crunch.
1/4 cup dried cranberries: Sweet and chewy!
1 Tbsp chopped fresh parsley: For a little pop of freshness at the end.

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How to Prepare WILD RICE STUFFED ACORN SQUASH: Step-by-Step Instructions

Okay, here’s how we bring it all together! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll be golden.

Cooking the Wild Rice

First things first, we gotta cook that wild rice. Just toss the wild rice blend and vegetable broth into a pot. Get it boiling, then turn the heat way down and let it simmer. We’re talking a low simmer for about 45 minutes, okay? You want the rice tender but not mushy. Keep an eye on it to make sure it doesn’t dry out!

Preparing the Acorn Squash

While the rice is doing its thing, let’s get the squash ready. Crank up your oven to 400 degrees F. Now, carefully cut those acorn squash in half and scoop out all the seeds. Yuck, right? A spoon works best for this. Then, just sprinkle a tiny bit of salt and pepper on the inside. Flip ’em over, cut-side down, on a baking sheet, and bake for 20 minutes. This pre-baking makes the squash easier to stuff later!

Making the Stuffing

Now, for the good stuff! Melt the butter in a skillet over medium heat. Toss in the diced onion and cook it until it’s soft and translucent – about 5 minutes. Then, add the chopped celery and cook for another few minutes until it softens up too. Next, add the cored and diced apple, along with the dried sage, dried thyme, salt, and pepper. Cook it all together until the apple is tender – maybe 5 more minutes? Just keep stirring so nothing burns! The smell is amazing, trust me!

Stuffing and Baking the Squash

Alright, almost there! Add the cooked wild rice to the skillet with all those yummy veggies and apples. Then, stir in the chopped walnuts, dried cranberries, and fresh parsley. Mix it all up really well so everything’s combined. Now, flip those acorn squash halves over so they’re cut-side up. Pile that wild rice mixture into each squash half, mounding it up nice and high. Don’t be shy! Pop the stuffed squash back into the oven and bake for another 20 minutes. And that’s it! Serve it up hot and enjoy!

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Tips for the Best WILD RICE STUFFED ACORN SQUASH

Want to make this *amazing*? Here are a few little things I’ve learned that make a big difference!

Choosing the Right Acorn Squash

You want a squash that feels heavy for its size. And give it a tap! It should sound kinda hollow. That’s how you know it’s good!

Preventing Burning

Oops! Sometimes the squash edges can get a little *too* brown. Don’t panic! Just loosely cover it with foil. Problem solved!

Adjusting Seasonings

Seriously, taste as you go! Is it salty enough? Does it need more thyme? You’re the boss! Make it perfect for *you*!

Ingredient Notes and Substitutions for WILD RICE STUFFED ACORN SQUASH

Okay, so maybe you don’t have *everything* on hand? No sweat! Here are some easy swaps you can make. It’ll still be delicious, promise!

Wild Rice Substitutions

Out of wild rice? No problem! Brown rice works great, or you could try quinoa or farro. They’ll all give you that nice, nutty flavor!

Nut-Free Option

Got a nut allergy? Just swap the walnuts for sunflower seeds or pumpkin seeds. Still adds that crunch without the nuts!

Cranberry Alternatives

Don’t have cranberries? Raisins are a classic swap. Or, you could try dried cherries or even chopped dates! They’ll all add that sweetness.

Serving Suggestions for Your WILD RICE STUFFED ACORN SQUASH

Okay, so you’ve got this amazing stuffed squash… what do you serve with it? Honestly, it’s pretty great on its own! But if you wanna make it a full meal, I’d go with a simple side salad. A little vinaigrette? Perfect! Or, some roasted veggies would be yummy too. Maybe some Brussels sprouts? Mmm!

Storing and Reheating Your WILD RICE STUFFED ACORN SQUASH

Got leftovers? Lucky you! Just pop them in an airtight container and they’ll keep in the fridge for up to 3 days. To reheat, I usually microwave it ’til it’s warm, but you can also bake it in a low oven if you’re feeling fancy!

Frequently Asked Questions About WILD RICE STUFFED ACORN SQUASH

Got questions? I’ve got answers! Here are some of the most common things people ask me about this recipe:

Can I make this WILD RICE STUFFED ACORN SQUASH ahead of time?

Totally! You can prep the stuffing a day or two in advance and keep it in the fridge. Then, just stuff the squash and bake it when you’re ready. Just might need a few extra minutes in the oven!

Is WILD RICE STUFFED ACORN SQUASH vegan?

It can be! Just swap out the butter for a vegan butter substitute. Easy peasy! Everything else is already plant-based, so you’re good to go!

How long does WILD RICE STUFFED ACORN SQUASH last in the fridge?

If you’ve got leftovers (lucky you!), they’ll keep in the fridge for about 3 days. Make sure they’re in an airtight container, okay?

Nutritional Information for WILD RICE STUFFED ACORN SQUASH

Okay, so here’s the deal: nutrition info can vary a ton depending on what you use. So, this is just a rough estimate, okay?

Enjoy Your Delicious WILD RICE STUFFED ACORN SQUASH!

Alright, go make it! And if you love it (which I *know* you will!), leave a comment and rate the recipe! Share it with your friends, too!