Stuff It, Acorn Squash!
By qtpixta
Rate this recipe
3.8/5
(14 Votes)
Ingredients
- Acorn squash
- Wild rice (cooked)
- Dried cranberries
- Pecans
- Olive oil spray
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Wash and halve the acorn squash.
Step 2
Scoop out the seeds.
Step 3
Save the seeds to bake by themselves (see ‘So Seedy’ recipe).
Step 4
Spray a baking pan with olive oil.
Step 5
Bake the acorn squash, cut side down, for about 20 minutes.
Step 6
While the squash is baking, cook the wild rice according to the package instructions.
Step 7
Mix dried cranberries into the wild rice.
Step 8
Take the tray out of the oven and flip the squash over.
Step 9
Fill the halves with the wild rice mixture.
Step 10
Sprinkle pecans on top.
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Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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