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Comforting Wild Rice Stuffed Acorn Squash Bowls

Tis the season for squash and today we’re bringing you these Comforting Wild Rice Stuffed Acorn Squash Bowls. The chill of dark winter nights just got a little more bearable. These acorn squash bowls are perfect for batch prepping early in the week to take for lunches or as quick dinners during the week. They also make the perfect side dish for those holiday gatherings you have on the calendar!

Comforting Wild Rice Stuffed Acorn Squash Bowls

We’re a little obsessed with fall and winter flavors because they’re so decadent. They’re savory, sweet, yet comforting all at the same damn time. Flavors from Brussels sprouts, pomegranate seeds, and wild rice, mix perfectly with the sweetness of the acorn squash. These Comforting Wild Rice Stuffed Acorn Squash Bowls taste delicious and are absolutely nutritious too. The Brussels sprouts are high in vitamin C and vitamin K and also a good source of vitamin A, folate, and manganese. Acorn squash is also high in vitamin A, vitamin C, thiamin, vitamin B6, and magnesium. This powerhouse recipe is perfect for maintaining your healthy habits throughout the holiday season.

Comforting Wild Rice Stuffed Acorn Squash Bowls

Let’s get to cooking! Start by preheating the oven to 400F. Slice the squashes in half horizontally, scoop out the seeds, and puncture the insides 4-5 times with a fork and add 1/2 tablespoon of oil + 1/2 teaspoon vinegar to the insides of each half, and rub in with your hands. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head and cover completely with the aluminum paper. Add the squash + garlic head to a baking dish, add 1/3 cup water to the bottom of the dish, and pop into the oven for 40-45 minutes, or until squash is browned and tender.

While that’s baking, heat the coconut oil on a pan, and add the onion and ginger. Sauté for 1-2 minutes over medium heat, then add the sprouts, aminos/tamari, cooked rice, and cumin. Coconut aminos are a great sub for soy sauce, and I got mine at Trader Joes. If you can’t find it in your local market, low-sodium tamari works too! 

Continue sautéing for another 3-4 minutes, and set aside and salt, to taste. Once the squash & garlic are done, remove from oven and allow to cool. Thinly slice the bottoms of each squash half so they stand flat on the surface. Remove the garlic cloves from the skins and add them evenly into the squash halves. With a spoon, spread the garlic like butter onto the insides of the squash. Add the wild rice sauté, and optional: top with pom seeds & cracked pepper. Enjoy! 

Comforting Wild Rice Stuffed Acorn Squash Bowls

Try these Comforting Wild Rice Stuffed Acorn Squash Bowls out for that holiday side dish you’re bringing! What acorn squash recipes do you like? Let us know what you think in the comments below!

Comforting Wild Rice Stuffed Acorn Squash Bowls
Serves 6
Print
Ingredients
  1. 3 medium-sized acorn squashes
  2. 3 tablespoons + 1 teaspoon olive oil
  3. 3 teaspoons balsamic vinegar
  4. 1 head of garlic
For the stuffing
  1. 1 tablespoon coconut oil
  2. 1/2 onion, chopped
  3. 1" fresh ginger, minced
  4. 1 cup brussel sprouts, halved
  5. 1 tablespoon coconut aminos or 1/2 tablespoon low-sodium tamari
  6. 1 1/2 cups cooked black wild rice*
  7. 1/2 teaspoon cumin
  8. Salt, to taste
  9. Optional toppings: Pomegranate seeds, ground black pepper
Instructions
  1. Preheat the oven to 400F
  2. Slice the squashes in half horizontally, scoop out the seeds, and puncture the insides 4-5 times with a fork
  3. Add 1/2 tablespoon of oil + 1/2 teaspoon vinegar to the insides of each half, and rub in with your hands
  4. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head and cover completely with the aluminum paper
  5. Add the squash + garlic head to a baking dish, add 1/3 cup water to the bottom of the dish, and pop into the oven for 40-45 minutes, or until squash is browned and tender
  6. While that's baking, heat the coconut oil on a pan, and add the onion and ginger. Sauté for 1-2 minutes over medium heat, then add the sprouts, aminos/tamari, cooked rice, and cumin
  7. Sauté for another 3-4 minutes, and set aside. Salt, to taste
  8. Once the squash & garlic are done, remove from oven and allow to cool
  9. Thinly slice the bottoms off each squash half so it stands flat on your surface
  10. Remove the garlic cloves from the skins and add them evenly into the squash halves. With a spoon, spread the garlic like butter onto the insides of the squash
  11. Add the wild rice sauté, and optional: top with pom seeds & cracked pepper. Enjoy!
Notes
  1. To cook wild rice, bring 2 1/2 cups water to a boil in a small pot. Add 1/2 cup black wild rice, and boil for 45 minutes, or until semi-tender. If you enjoy firmer rice, use less water. Softer? More water
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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