Wild Rice Stuffed Acorn Squash

Recipe Steward Health Care

A stuffed squash, packed with dried cranberries, apples, walnuts and wild rice.

Number of Servings: 4


  • 2 teaspoons olive oil
  • 1 medium acorn squash
  • ½ cup wild rice
  • 1 ½ cups reduced-sodium chicken stock
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped
  • ½ cup apple, diced
  • 2 scallions, finely chopped
  • Freshly ground pepper

Preheat oven to 350°F. Drizzle a baking pan with 2 teaspoons olive oil. Cut squash lengthwise down the middle and remove seeds. Place face-down on the oiled pan and bake for about 30 minutes, or until soft when pierced with a fork.

Meanwhile, cook rice according to package directions, but using the stock instead of water and omitting any added fat or salt. If no directions are available, follow these general directions: Bring 1 ½ cups broth to a boil in a medium saucepan. Add ½ cup rice and return to a boil; reduce heat and cover. Simmer over low heat for 40-50 minutes, or until rice is tender. Drain any excess liquid.

Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste.

Fill pre-baked squash halves with the rice mixture. Bake until heated through, about 10 minutes.

Nutrition Facts
Per Serving: 423 calories, 16g total fat, 2g saturated fat, 585mg sodium, 62g carbohydrates, 14g protein, 8g fiber

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