Acorn Squash with Rice and Arugula Stuffing recipe
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Ingredients
- ½ cup black (forbidden) rice 2 medium acorn squash 3 tablespoons walnut or extra virgin olive oil, divided 1 pinch Sea salt to taste ½ yellow onion, finely chopped 2 ribs celery, finely chopped 1 teaspoon fennel seeds ¾ cup chopped toasted walnuts, divided ⅓ 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
Nutrition Info
- 633.4 caloriescarbohydrate: 79.5 gcholesterol: 1.5 mgfat: 34.5 gfiber: 9 gprotein: 11.5 gsaturatedFat: 3.5 gservingSize: -sodium: 239.2 mgsugar: 21.8 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash with Rice and Arugula Stuffing
Directions
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Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing, it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.