Wild Rice Stuffed Acorn Squash

Ingredients and Weight:

• 4 medium acorn squash (about 2 pounds)
• 1 cup cooked wild rice
• 1 medium onion (1/2 pound), chopped
• 2 celery stalks (1/2 pound), chopped
• 2 carrots (1/2 pound), chopped
• 2 tablespoons unsalted butter
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup chopped toasted pecans

Preparation Time:

20 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut acorn squash in half lengthwise and remove seeds and strings. Scoop out about 1/2 inch of flesh from each squash, leaving a thin shell.
3. In a medium skillet, melt butter over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
4. Stir in wild rice, sage, salt, and pepper. Cook for 1 minute more.
5. Add chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes, or until liquid is absorbed.
6. Remove skillet from heat and stir in toasted pecans.
7. Fill each acorn squash half with the wild rice mixture. Place squash on a baking sheet and bake for 60-75 minutes, or until squash is tender and filling is heated through.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 35g
• Fiber: 5g

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Perfect for a fall or winter meal
• Can be served as a side dish or main course

User Comments:

• "This stuffed acorn squash was amazing! The wild rice filling was so flavorful and the squash was perfectly roasted." - Sarah
• "I love the combination of sweet acorn squash and savory wild rice. It's a great dish for a special occasion." - John
• "I was hesitant about trying acorn squash, but this recipe changed my mind. The filling is so delicious and the squash is perfectly cooked." - Emily

Special Precautions and Tips:

• Be careful when cutting the acorn squash as it can be slippery.
• If you don't have wild rice, you can substitute brown rice or quinoa.
• To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Serve the stuffed acorn squash warm with a drizzle of honey or maple syrup for an extra touch of sweetness.