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    You are in: Home / Recipes / Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash Recipe
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    Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash

    Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash. Photo by HeatherFeather

    1/1 Photo of Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    SarasotaCook's Note:

    Easy nice comfort food. Acorn squash stuffed with wild rice, cherries, pecans and a creamy cheesy topping. I prefer a blend of wild and white for this, but you can really use any rice if you don't like wild rice. And hey, this is the time to take advantage of the boxed rice. Uncle Bens is what I use, but there are many brands available, and I just use the quick cooking kind, but any will work. My favorite is to serve this with roast chicken, but if you want something lighter ... serve with a fresh green salad topped with roasted pears.

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    Ingredients:

    Serves: 4-10

    Yield:

    Squash ...

    Units: US | Metric

    Directions:

    1. 1
      Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
    2. 2
      Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
    3. 3
      Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
    4. 4
      Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
    5. 5
      Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.

    Ratings & Reviews:

    • on January 25, 2010

      55

      Delicious! Creative, colorful, and quite flavorful. I loved the stuffing with all the bits of cherries, nuts, apricots - it was really a nice blend with the wild rice. I served this as a main dish for dinner tonight and it was very filling. I used provolone cheese for the cheese. I used about 1/4 cup minced red onion in place of the shallot, no other changes.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 588.0
     
    Calories from Fat 273
    46%
    Total Fat 30.4 g
    46%
    Saturated Fat 10.2 g
    51%
    Cholesterol 34.2 mg
    11%
    Sodium 332.9 mg
    13%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 8.1 g
    32%
    Sugars 6.4 g
    25%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    dried cherries

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