If you’re having your in-laws over for Thanksgiving {or someone else you’d like to impress}, I suggest doubling, or tripling this recipe for stuffed acorn squash. A nice full platter of this squash dish would look amazing on any table, any time of year.
And the taste? Awesome possum!
Ingredients
1 acorn squash halved lengthwise, seeds and pulp removed
1 apple, diced {I used granny smith}
1 small onion, minced
2 cups water
1 cup wild rice*
1/2 cup dried cranberries
1/2 cup fresh spinach, chopped
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons dried parsley
1/2 teaspoon dried thyme
salt and pepper to taste
Directions
Preheat oven to 400 degrees. Place squash cut side down on a lined baking sheet {I used a Silpat}.* Bake acorn squash for 30 – 40 minutes until tender.
While the squash is baking, in a large saucepan combined the rice, water, apple,butter, garlic, parsley, thyme, onion, and salt and pepper. Bring to a boil, then cover and reduce heat to simmer. Cook rice for 20 minutes or until the water is all absorbed. Fold in spinach and cranberries.
Place acorn squash on a platter, fill with rice mixture and spread extra rice around the bottom of the platter.
Looking for more yummy vegetable recipes? Check out The Fresh & Green Table* By Susie Middleton. Amazon currently has it in stock and ready to ship.
*Direct link to Amazon product
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