Acorn Squash with Wild Rice Stuffing

Acorn Squash with Wild Rice Stuffing

I’ve been loving playing around with Instagram stories these days. It lets me post a step by step cooking tutorial and it’s just. so. fun! Last night I made Asian soup bowls with a richly flavored broth and a variety of vegetables for a make-you-own bowl dinner. I posted a play by play on my stories and the feedback was amazing!

I made these stuffed acorn squashes last Friday, using some of my leftover bacon-wrapped turkey from Thanksgiving. I posted a story as I made them and I got lots of requests for a formal written recipe. I managed a quick photoshoot, even though it was a hectic Friday and do I even need an explanation? I mean just look at these?!

I really love the idea of making this after Thanksgiving with some leftover turkey, but if you don’t have any, just leave it out and keep it vegan. With or without the turkey, this is a beautiful side dish that’s perfect for the fall, winter, holidays or just a weeknight cozy dinner. I put a poached egg over some leftover rice and lemme tell you….sooooo good!

Related Recipes:

apple and sausage stuffed butternut squash
za’atar roasted kabocha squash with silan
turkey roulade with five minute stuffing
unstuffed mushrooms

Post a Comment

7 thoughts on “Acorn Squash with Wild Rice Stuffing

  1. Hi. This recipe looks delicious. If i can’t get cremini mushrooms, which other mushrooms would you recommend I use. Also, if I want to add the facon, how should I cook it before adding it to the recipe? Thanks!

    1. You can use white button mushrooms, or diced portobellos (they won’t be as pretty though). For the facon, just crisp it up in a pan or bake in the oven until crispy.

  2. Hey Chanie!

    Am I supposed to add the mushrooms with the water in the can or not?

    You say wait until the water evaporates.. but theres no water unless you are referring to the water from the mushroom can..

    Thanks! Looks delicious :)

    1. Hey Tova, sorry for the late response! I would never recommend mushrooms in a can. When you cook mushrooms, they release lots of liquid. That’s the “water” I’m referring to.

Leave a Reply

Your email address will not be published. Required fields are marked *