FESTIVE ACORN SQUASH WITH WILD RICE

Acorn Squash:

  • 1 Acorn squash, halved lengthwise, seeds removed

  • 1 Tbsp refrigerated coconut milk (use the thick white part)

  • 4 Tbsp date or coconut sugar

  • Salt and pepper to taste

Stuffing:

  • 1 cup freshly cooked wild rice

  • 1/3 cup toasted walnuts

  • ½ cup dried cranberries

  • ¼ cup dates, pitted

  • ¼ cup fresh basil

  • Juice of 1 naval orange

  • Zest of ½ naval orange

Preheat oven to 350º. Cut squash in half from stem end to bottom. Remove seeds. Fill halves with coconut milk and date or coconut sugar. Sprinkle with salt and pepper to taste, and bake till just fork tender.

Place walnuts, dried cranberries, dates, basil, naval orange juice, and orange zest in a food processor, and pulse until coarsely ground. Mix well with rice.

When squash halves are ready, spoon rice mixture in center of each, gently mixing with the liquid already in the squash (you will have extra filling). Return to oven and bake for another 20-25 minutes. Can garnish with shredded fresh basil. Enjoy!

Inspired by http://thismessisours.com

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