Wild rice and apple stuffed acorn squash
The sweetness of apple complements the delicate flavours of squash, celery and thyme.
210 cal
Serves 4
Prep time
1h 50m
Cook time
0h 30m
Total time
2h 20m

Ingredients
Directions
-
Step 1
In glass or metal bowl, cover wild rice with 1 cup (250 mL) boiling water. Let sit covered for 1 hour, until kernels pop and then drain water. -
Step 2
Preheat oven to 400⁰F (200⁰C). -
Step 3
Brush inside of each squash half with 1/2 tsp (2 mL) canola oil. -
Step 4
Place squash, flat side down, on parchment-lined baking sheet. Bake 30 minutes or until squash is tender. -
Step 5
Five minutes before squash finish cooking, prepare stuffing. In non-stick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook 2 minutes. Add rice and thyme; mix well. -
Step 6
Remove squash from oven and stuff with wild rice blend. Serve.
Nutritional information
Per serving (1 of 4)
- Calories
- 210
- Protein
- 4 g
- Sodium
- 35 mg
- Potassium
- 950 mg
- Total fat
- 6 g
- Saturated fat
- 0,5 g
- Cholesterol
- 0 mg
- Carbohydrates
- 40 g
- Fibre
- 6 g
- Sugars
- 12 g
- Added sugars
- 0 g