1. Recipes

How to Make Acorn Squash with Rice and Arugula Stuffing - A Step-by-Step Guide

Acorn squash is a versatile and nutritious vegetable that lends itself well to a variety of stuffing options. One of the most delicious and satisfying ways to enjoy acorn squash is by filling it with a savory and hearty rice and arugula stuffing. This dish is perfect for a cozy dinner or as a unique and impressive side dish for a special occasion.

Acorn squash is a member of the winter squash family and is known for its sweet and nutty flavor. When roasted, the flesh becomes tender an...

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Ingredients

  • ½ cup black (forbidden) rice
  • 2 medium acorn squash
  • 3 tablespoons walnut or extra virgin olive oil, divided
  • 1 pinch Sea salt to taste
  • ½ yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 teaspoon fennel seeds
  • ¾ cup chopped toasted walnuts, divided
  • ⅓ cup golden raisins
  • 1 teaspoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 cups baby arugula, or as needed
  • 1 pinch Salt and pepper to taste
  • 1 tablespoon Shaved Parmesan cheese, for garnish
  • 1 sheet Reynolds Wrap® Aluminum Foil

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 3
  • Yield: 3 servings

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
  • While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
  • Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
  • When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

    • Nutrition

    633 cal.

    • Total Fat: 35g
    • Saturated Fat: 4g
    • Cholesterol: 2mg
    • Sodium: 239mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 9g
    • Total Sugars: 22g
    • Protein: 12g
    • Vitamin C: 39mg
    • Calcium: 215mg
    • Iron: 6mg
    • Potassium: 1586mg

    Categories

    Acorn squash recipes
    Rice recipes
    Arugula recipes
    Stuffing recipes