| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
People
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Ingredients
- 3 in acorn squashes cuthalf lengthwise and seeds removed
- olive oil to roast oil-free see notes
- 1 teaspoon thyme divided
- sea salt
- Wild Rice Medley
- 1 cup wild rice dry (I used half black wild rice and half long grain brown rice)
- 1 cup tablespoon olive oil or 1/4water
- 1 medium/large red bell pepper diced
- 1 small onion or 1 large shallot diced
- 2 cloves garlic minced
- 8 oz. mushrooms sliced, about 2 cups
- 2 large handfuls baby spinach (baby kale or chard is great too or a combo)
- 1 can cannellini beans drained and rinsed, 15 oz
- 1 teaspoon thyme dried or fresh
- 1 teaspoon red pepper flakes optional
- sea salt and cracked pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or silicone mat. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash).
- Prep and roast the squash: Cut and seed your squash, place on baking sheet with cut side up.
- Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. If by chance your squash is done first, cover with foil to keep it from drying out.
- Rice: Cook your rice according to package directions. Wild rice will take about the same time as the squash to cook, about 40-45 min. Set aside.
- Veggies: In large pan, heat oil on medium heat. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens).
- Wild Rice Medley: Combine the rice and sautéed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.
- Stuff: Scoop mixture into each acorn squash half and serve with any additional seasonings. I actually like to top mine with some sriracha for that extra heat and flavor I love so much. 🙂
- Serves 6
- Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days
Recipe Notes
Quinoa or quinoa/rice combo would be great too and add even more protein per serving. To make this oil free, omit the oil when roasting the squash and roast the squash cut side down to keep the moisture in. You can still add a little salt and pepper, and place a sprig of thyme underneath so the flavor with infuse the squash a little. Use water in place of oil when sauteing the vegetables.
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