- 1/3 uncooked cup wild rice blend
- 2/3 cup vegetable broth
- 2 acorn squashes, halved lengthwise and seeded
- 1 tablespoon oil, divided
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons minced garlic
- 2 cups spinach, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon chopped walnuts
- 2 tablespoons dried cranberries
- 1 tablespoon chopped fresh parsley
- Cook the wild rice blend with the vegetable broth according to the package directions.
- Preheat the oven to 425 degrees F.
- Place the acorn squash, cut side down, on a baking sheet lined with parchment paper or a silicone baking mat.
- Cook the squash in the oven until almost tender, about 20 minutes.
- Meanwhile, heat 1 1/2 teaspoons of oil in a large skillet over medium heat.
- Add the onion, carrots, celery, thyme, and garlic and sauté until tender, about 5-7 minutes.
- Add in the spinach, salt, pepper, and lemon juice and stir until the spinach is wilted.
- Remove from heat and stir in the cooked rice.
- Turn the squash over to cut side up, and brush 1 1/2 teaspoons of oil over the top. Divide the rice mixture evenly among the squash, spooning it into the holes.
- Top with the chopped walnuts and dried cranberries and put back into the oven. Bake at 425 degrees for an additional 10 minutes. Sprinkle with chopped fresh parsley and serve. Enjoy!
- Serving Size: 1/2 stuffed squash
- Calories: 242
- Sugar: 4 grams
- Fat: 6.3 grams
- Saturated Fat: 0.9 grams
- Trans Fat: 0 grams
- Carbohydrates: 45.9 grams
- Fiber: 6.9 grams
- Protein: 5.4 grams