Wild Rice Stuffed Acorn Squash

Serves 2 - 4

This hearty and aromatic dish features tender acorn squash stuffed with a savoury blend of wild rice, toasted hazelnuts, and fresh parsley. Seasoned with garlic, dill, and green onions, it’s a wholesome and flavourful side dish perfect for a cozy meal. 

Ingredients

• 1 large acorn squash
• (or another variety of winter squash)
• 1 tbsp olive oil
• 2 cloves garlic
• ¾ tsp ground dill seeds
• 4 - 5 green onions
• 3 cups cooked wild rice or wild rice/brown rice blend
• ½ cup lightly toasted hazelnuts or walnuts
• 2 tbs fresh parsley
• Salt and pepper to taste

Steps

1. Cut squash lengthwise and scoop out seeds. Place cut side down on a lightly greased baking dish. Bake at 350°F until
tender (about 25 minutes).
2. Chop onions and parsley. Mince garlic.
3. Heat oil in a skillet over medium heat. Add garlic and dill seed. Sauté 1 - 2 minutes. Stir in green onions, parsley, rice and ⅓ of nuts.
4. Season with salt and pepper to taste.
5. Spoon stuffing into baked squash, press into cavity with back of spoon and pile it high.
6. Arrange stuffed squash in baking dish and sprinkle with remaining nuts.
7. Bake at 350°F for 30 minutes, or until squash is steaming and the nut topping is lightly crisp.