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Acorn Squash with Rice and Arugula Stuffing
Acorn Squash with Rice and Arugula Stuffing
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Enjoy the seasonal vegetarian dish from Sprouted Kitchen by Sara Forte.
Ingredients:
  • 0.5 cup black (forbidden) rice
  • 2 medium acorn squash
  • 3 tablespoons walnut or extra virgin olive oil, divided
  • 1 pinch Sea salt to taste
  • 0.5 yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 teaspoon fennel seeds
  • 0.75 cup chopped toasted walnuts, divided
  • 0.33333334326744 cup golden raisins
  • 1 teaspoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 cups baby arugula, or as needed
  • 1 pinch Salt and pepper to taste
  • 1 tablespoon Shaved Parmesan cheese, for garnish
  • 1 sheet Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice, then combine with 1 1/2 cups of water in a pot. Bring to a boil, then simmer covered for 45 minutes. Remove the lid, fluff with a fork, and cool with the lid ajar.
  • While the rice is cooking, roast the squash by quartering it with a sharp knife, removing the seeds, rubbing the flesh and skin with olive oil, and sprinkling with sea salt. Place the quarters cut side up on a foil-lined baking sheet and roast for 40 minutes until tender and golden brown in spots.
  • To make the stuffing, heat 2 teaspoons of oil in a pan over medium heat. Saute the onion and celery until slightly softened for about 4 minutes. Transfer to a mixing bowl. Grind or chop the fennel seed finely. Add fennel, 1/2 cup of walnuts, raisins, remaining oil, maple syrup, and vinegar. Mix well to coat. Prepare this in advance and bring to room temperature before serving.
  • Arrange the squash wedges on a platter. Mix arugula with the rice stuffing, add a pinch of salt and pepper, then combine. Fill the squash with the stuffing, letting some spill over. Garnish with remaining walnuts and freshly shaved Parmesan before serving.

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