Wild Rice Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with wild rice, vegetables, nuts, and dried cranberries, seasoned with sage and thyme. The squash becomes tender and slightly sweet, complementing the nutty wild rice. A hearty vegetarian main for fall and holiday dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash (3 lbs. total) ($3.01)
- ⅛ tsp salt ($0.01)
- ⅛ tsp pepper ($0.01)
- ½ cup wild rice blend (uncooked) ($0.72)
- 1 cup vegetable broth ($0.13)
- 2 Tbsp butter* ($0.28)
- 1 yellow onion ($0.32)
- 3 ribs celery ($0.32)
- 1 apple ($0.70)
- ½ tsp dried sage ($0.05)
- ½ tsp dried thyme ($0.05)
- ¼ tsp salt ($0.02)
- ¼ tsp pepper ($0.02)
- ¼ cup chopped walnuts ($0.30)
- ¼ cup dried cranberries ($0.22)
- 1 Tbsp chopped fresh parsley ($0.05)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 663mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1437mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.