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Wild Rice Stuffed Acorn Squash
From Statesboro Market2Go
<p>Beautiful seasonal squash stuffed with wild rice, mushrooms, nuts, and dried cranberries! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: whereyougetyourprotein.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
2 medium sized
Acorn squashes
3 or 4 teaspoons
Refined coconut oil
8 ounces
Mushrooms (original recipe suggests white, bella or cremini) (sliced)
1 small
Yellow onion (chopped)
2 stalks
Celery (chopped)
2 cups
Vegetable broth
1 1/4 cups
Wild rice (uncooked)
1/3 cup
Dried cranberries
1/4 cup
Chopped nuts (original recipe suggests walnuts)
1/2 teaspoon
Dried basil
1/2 teaspoon
Dried thyme
1/3 teaspoon
Dried parsley
1/3 teaspoon
Garlic powder
Salt & pepper to taste
Oil for sauteing
Chopped fresh thyme
Chopped fresh parsley
Step by Step Instructions
- Preheat oven to 425 and line a baking sheet with parchment paper. Cut off the stems and ends of the squash. Cut the squashes in half to make little bowls.
- Scoop out the squash seeds and pulp, then brush the top and insides of the squashes with coconut oil and lay them cut-side down on the baking sheet.
- Roast the squash for 30 to 40 minutes and let them cook for 15 before handling.
- While the squash cooks, prepare the filling: Saute the onion and celery in a saucepan for 5 minutes, then add the vegetable broth, rice, dried herbs, garlic powder, salt, and pepper
- Cover the saucepan and bring to a boil, then reduce to a simmer and let cook for 40 to 45 minutes.
- Add some oil to a skillet and saute the mushrooms for 10 to 15 minutes. Mix the mushrooms, nuts, and dried cranberries into the rice mixture.
- Flip the four squash halves over and spoon the stuffing into each one. Bake for 8 to 10 minutes, then serve garnished with chopped fresh thyme or parsley.