Acorn Squash with Rice and Arugula Stuffing

4.8
(4)
2 Reviews
3 Photos

Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.

Submitted by Reynolds KitchensR
Updated on September 26, 2022
3
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
3
Yield:
3 servings
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Ingredients

Original recipe (1X) yields 3 servings

  • ½ cup black (forbidden) rice

  • 2 medium acorn squash

  • 3 tablespoons walnut or extra virgin olive oil, divided

  • 1 pinch Sea salt to taste

  • ½ yellow onion, finely chopped

  • 2 ribs celery, finely chopped

  • 1 teaspoon fennel seeds

  • ¾ cup chopped toasted walnuts, divided

  • ⅓ cup golden raisins

  • 1 teaspoon maple syrup

  • 1 tablespoon white wine vinegar

  • 2 cups baby arugula, or as needed

  • 1 pinch Salt and pepper to taste

  • 1 tablespoon Shaved Parmesan cheese, for garnish

  • 1 sheet Reynolds Wrap® Aluminum Foil

Directions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.

  2. While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.

  3. Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.

  4. When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

REYNOLDS KITCHENS TIP:

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Nutrition Facts (per serving)

633 Calories
35g Fat
80g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 633
% Daily Value *
Total Fat 35g 44%
Saturated Fat 4g 18%
Cholesterol 2mg 1%
Sodium 239mg 10%
Total Carbohydrate 80g 29%
Dietary Fiber 9g 32%
Total Sugars 22g
Protein 12g 23%
Vitamin C 39mg 43%
Calcium 215mg 17%
Iron 6mg 34%
Potassium 1586mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.