Chicken and Wild Rice Stuffed Acorn Squash

• 2 large acorn squash
• 1 cup wild rice blend
• 1 cup diced cooked chicken
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 375°F. Halve the acorn squash lengthwise and scoop out seeds.
2. 2 Place squash halves cut-side down on a greased baking sheet and roast for 30 minutes.
3. 3 Meanwhile, cook wild rice according to package instructions.
4. 4 In a skillet, heat olive oil over medium heat. Sauté onion, celery, and garlic until softened.
5. 5 Add cooked wild rice, diced chicken, herbs, salt, and pepper to the skillet. Stir in chicken broth.
6. 6 Remove squash from oven, flip halves cut-side up. Stuff each with the wild rice mixture.
7. 7 Return to oven and bake for an additional 15 minutes.
8. 8 Optional: Top with feta cheese before serving.

Equipment

• Baking sheet
• Skillet
• Vegetable peeler
• Measuring cups

Variations

• Add cranberries for a sweet-tart contrast or nuts for extra crunch.

Substitutions

• If wild rice isn't available, use brown rice or quinoa.

Pairings

• Serve with a side of roasted root vegetables or a simple green bean almondine.

Nutrition

Tips

• For a vegetarian option, omit chicken and use extra vegetable broth.
• Toasting the wild rice before cooking can enhance its nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Pair with a crisp autumn salad or roasted Brussels sprouts.

FAQ