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Vegetarian Stuffed Squash with Wild Rice and Cranberries

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner Ideas
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Squash:
  • 2 medium acorn or delicata squash, halved and seeds removed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • For the Stuffing:
  • 1 cup cooked wild rice (about ½ cup uncooked)
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans or walnuts (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced small
  • 1 celery stalk, diced small
  • 1 tsp fresh thyme leaves
  • ½ tsp fresh rosemary, chopped
  • Salt and pepper to taste
  • 2–3 tbsp vegetable broth
  • Optional Garnishes:
  • Fresh parsley, chopped
  • Drizzle of maple syrup for extra sweetness

Instructions
 

  • Step 1: Preheat and Prepare Squash :Roast squash cut-side down to start softening.
  • Step 2: Sauté Vegetables : Onion, garlic, carrot, celery until tender and fragrant.
  • Step 3: Mix Stuffing : Combine cooked wild rice, cranberries, nuts, herbs, and sautéed vegetables.
  • Step 4: Stuff Squash : Fill roasted squash with rice mixture.
  • Step 5: Bake Again : Roast until squash is fully tender and filling is heated.
  • Step 6: Garnish and Serve : Add parsley or maple syrup, and plate beautifully.