Autumn Harvest Stuffed Acorn Squash

This Autumn Harvest Stuffed Acorn Squash brings out the best flavors of the season: fresh cranberries, pecans, and acorn squash.

AUTUMN HARVEST STUFFED ACORN SQUASH

The holidays are approaching quickly and we are working on sharing as many healthy recipes as possible! This acorn squash would be a great Thanksgiving side dish or simply enjoy for dinner on a cold fall day.

This combination of acorn squash, pecans, cranberries, and parsley makes for not only a tasty dish but a pretty dish as well.

BACON SHOPPING TIPS

• Little to no added sugar
• No antibiotics or preservatives
• Try a brand like Applegate or Whole Foods Brand (365)

HOW TO SAVE TIME MAKING THIS DISH

• Make the stuffing the day before and bake the squash on the day of your event
• After the squash is cooked, add the stuffing and toss it back into the oven to reheat

MORE DELICIOUS FALL RECIPES

• Delicata Squash Kale Salad with Maple-Walnut Vinaigrette
• Roasted Garlic Asparagus with Balsamic Drizzle
• Roasted Sweet Potato Cubes
• Fall Quinoa Cauliflower Salad with Raisins
• Cinnamon Roasted Butternut Squash
• Healthy Broccoli Salad with Bacon

Autumn Harvest Stuffed Acorn Squash

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Whitney Carlson
• Total Time: 55 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

This Autumn Harvest Stuffed Acorn Squash brings out the best flavors of the season: fresh cranberries, pecans, and acorn squash.

---

Ingredients

Scale 1x2x3x

• 2 acorn squash
• 2 cups chicken stock
• 1 cup wild rice
• 1/2 tsp celery salt
• 1/2 tsp ground sage
• 1/2 tsp thyme
• 1/2 tsp parsley flakes
• 1 bay leaf
• 1 tsp dijon mustard
• 4 slices of bacon
• 3 garlic cloves, minced
• 8 oz baby Bella mushrooms, sliced
• 1/2 cup fresh cranberries
• 1/2 cup pecans or walnuts
• salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring chicken stock, bay leaf, celery salt, sage, thyme, mustard, and rice to a boil. Once the liquid is boiling, turn the heat to low and cover. Let cook for 40-45 minutes or until all the liquid has been absorbed and the rice is tender.
   1. Continue with the next steps while the rice cooks.
2. Preheat the oven to 425 degrees Fahrenheit. Cut the acorn squash in half lengthwise. Spoon out the seeds; discard. Lightly coat the squash in EVOO and place it in a baking dish. Put in the oven and bake for 30-40 minutes or until the squash is golden and a fork easily inserts into the flesh of the squash (not through the skin side).
3. Meanwhile, cook the bacon in a large skillet. Once the bacon is browned, remove from the skillet and place on a paper towel to absorb excess grease. Save the grease in the skillet for the next step.
4. Add mushrooms and garlic to the greased skillet. Cook over medium heat for 3 minutes then add the cranberries and pecans. Cook for an additional 5-8 minutes until the cranberries have popped and the mushrooms are tender. Remove from heat.
5. At this point, the rice and squash should be cooked. Remove the bay leaf and fluff the rice with a fork. Mix the ingredients from the skillet into the rice to make the stuffing for the squash. Stir in salt and pepper to taste.
6. Remove the squash from the oven and scoop the stuffing into the squash cavities until full. You should be able to get 3 large serving spoonfuls of stuffing into each 1/2 of squash. The rice should be sticky and will pack together nicely.
7. Sprinkle dried parsley flakes or fresh parsley over the top and serve immediately. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American