Fall Acorn Squash Stuffed with Wild Rice
Fall and squash go hand and hand right? You don’t normally think of having squash in the summer haha. Here is a light but filling and satisfying meal. Perfect for the fall! A fall acorn squash stuffed with wild rice.
Acorn Squash
A whole cooked squash is only 115 calories! Just like the rest of the squash family, you can mash it, grill it or roast it. We all get a little tired of mashed squash. Am I right? When you think of squash, many times you may think of boiling it and mashing it. Unless your like me who loves to roast all my vegetables! I love butternut squash and that is my go to over acorn squash but I’ve been wanting to make acorn squash stuffed with wild rice and ground beef. Acorn squash is perfect for this since it’s a perfect size and shape to serve a whole squash as one serving. I really tried having just a half and nope it did not fill me up!
Ingredients:
You can literally stuff your squash with anything you’d like. I decided on wild rice and ground beef. Ground beef can be very fatty but if you stick with 85-93% lean beef you are good to go. Besides the extra fat that’s released while cooking isn’t appetizing to look at. Lean beef is the way to go! It is a bit pricier but better for your body in the long run. You could also omit the beef and make it meatless by adding other protein, such as roasted chickpeas and cheese, along with other vegetables like tomatoes and carrots.
You will need:
- ground beef
- cooked wild rice
- fresh shredded parmesan cheese
- fresh herbs, such as cilantro and parsley (for serving, but also gives more flavor)
- your favorite seasonings
Seasoning
Any seasoning will do. I wanted a fall touch to my stuffed acorn squash. Therefore, I used thyme and rosemary as the main spices. Here is how I made my stuffed acorn squash:
Fall Acorn Squash Stuffed with Wild Rice
Cuisine: AmericanDifficulty: Easy2
servings15
minutes50
minutes1
hour5
minutesA fall filling acorn squash stuffed with wild rice and ground beef but light fall dish!
Ingredients
1 lb of cooked ground beef
1 cup of cooked wild rice
2 acorn squash, halved, seeds removed
salt, to your liking
1/4 tsp of pepper
1 tsp of dried rosemary
1 tsp of dried thyme
1 tsp of garlic powder
1 tsp of onion powder
1 tsp dried cilantro or other dried herbs
1 tsp of dried oregano
2 tbsps of unsalted butter
1/4 cup of fresh shredded parmesan cheese, for serving
2 tbsp of fresh cilantro leaves or other fresh herbs, for serving
Directions
- Preheat your oven to 375 degrees. Use large sheet pan to bake the squash. Cover it in foil or parchment paper for less cleaning after.
- Add all the spices to a small bowl and mix. Evenly sprinkle the seasoning to the flesh of the acorn squash, including the cavity. Cut the butter into small squares and put a few onto the squash.
- Bake for 30 minutes. Brush the melted butter evenly on top of the edges and in the cavity. Bake for another 20 minutes or so. This all depends on the size of your acorn squash.
- Pierce squash with a fork. It is ready if the fork goes through easily. Add ground beef and wild rice to each squash. Top with fresh parmesan and fresh cilantro.
- Serve and enjoy!
Serve it with
This stuffed acorn squash goes well by itself or with a side salad. But it is also great to serve half a squash as an appetizer before the big meal since it is so light on its own.
What are some of your favorite fall dishes?
