Wild Rice and Apple Stuffed Acorn Squash

8 80 233
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5 min 4
Wild Rice and Apple Stuffed Acorn Squash
Health Rating


1/4 cup Wild rice, dry (rinsed)
2 squash Acorn squash (halved, cored)
5 tsp Canola oil
1/2 cup Yellow onion (finely chopped)
2 clove(s) Garlic (finely chopped)
2 medium stalk(s) Celery (diced)
1 large Red Apple (unpeeled, diced)
1 tbsp Thyme, fresh


1. In glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.

2. Preheat oven to 400⁰F (200⁰C).

3. Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.

4. Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.

5. Five minutes before squash finish cooking, prepare stuffing. In non-stick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.

6. Remove squash from oven and stuff with wild rice blend.



Acorn Squash

is packed with vitamin C, vitamin A, B vitamins, potassium, iron and MUCH more!

Nutrition Facts

Per Portion

Calories 233
Calories from fat 56
Calories from saturated fat 4.7
Total Fat 6.2 g
Saturated Fat 0.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.7 g
Cholesterol 0
Sodium 24.8 mg
Potassium 938 mg
Total Carbohydrate 40 g
Dietary Fiber 6.2 g
Sugars 7.0 g
Protein 3.8 g

Dietary servings

Per Portion

Fruit 0.4
Grain 0.3
Vegetables 3.7

Energy sources