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Stuffed Acorn Squash with Cranberry Sauce

Acorn Squash

Acorn squash, a type of winter squash, is high in fiber, trans fat free, cholesterol free, sodium free and a good source of vitamin C, making it a great base for this seasonal recipe. The added ingredients of cranberries, walnuts, rice, apples and more bring this stuffed acorn squash with cranberry sauce recipe to life. Enjoy this tasty vegetarian dish with your family this holiday season.

Serves: 8
Calories: 346

Ingredients

  • 4 acorn squash, cut in half
  • 1 1/4 cups of vegetable broth
  • 1/3 cup of wild rice (suggested Uncle Ben's)
  • 1/2 medium red onion, chopped
  • 1/4 cup celery, chopped
  • 1/2 tablespoon oil
  • 1 medium peeled apple, seeded and chopped
  • 1 1/2 cups bread crumbs
  • 2 tablespoons of dried cranberries
  • 1 tablespoon of walnuts, finely chopped
  • 1/8 teaspoon of dried thyme
  • Salt and pepper to taste
  • 1/4 cup of apple juice

Glaze

  • 1 cup of cranberry sauce
  • 1/4 cup of apple juice
  • 2 tablespoons of dried cranberries

Directions

Bring stock to a simmer. Stir in wild rice, cover and simmer gently until liquid is absorbed. In a skillet over medium heat, saute onion and celery in oil until golden. Steam acorns for 10 minutes.

In a large bowl, combine cooked wild rice, onion-celery mixture, apple, bread crumbs, dried cranberries, walnuts, thyme, salt and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, until mixture is evenly moistened.

Scoop 1/2 cup of filling into each acorn piece. Bake until top is slightly crispy.

Heat cranberry sauce with apple juice and dried cranberries. Place acorn on plate and ladle with glaze.


 

This information has been approved by Clinical Nutrition Services (November 2011). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.

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