Cornucopia of Creativity: Vegetarian Pear-Cranberry Wild Rice Stuffed Acorn Squash {A Little Bite of Life}

Hi everyone! I am Jules from A Little Bite of Life, and Thanksgiving is one of my favorite times of year because it involves so much cooking and family! Not everyone likes stuffing with their Thanksgiving meal though! So this is a great recipe that makes a delicious and very pretty alternative to stuffing. It’s also great if you have any vegetarian guests at your holiday table as it makes a more delectable main dish than tofurkey!

Vegetarian Pear-Cranberry Wild Rice Stuffed Acorn Squash

2 Large Acorn Squash

1 (6.2 oz) Box of Uncle Bens Wild Rice Mix

1 ¾ c. Pear Nectar (or Apple Juice)

1 Tbsp. Olive Oil

1/3 c. Dried Cranberries

1 Pear

Make the wild rice mix according to directions, but substitute the water with the pear nectar. Meanwhile, heat your oven to 400 degrees. Cut your acorn squash in half, wash, and remove the seeds. Lay the squash on a foil-lined baking sheet and spritz with olive oil (using a olive mister). Bake the squash in the oven for 40 minutes, and then remove. Wash and core the pear, and cut into small pieces. When the wild rice is finished, mix in the dried cranberries and pear pieces, and mix to blend. Spoon the rice mixture in each acorn squash half, and place back in the heated oven for 20 minutes. Serve warm.

*You can also bake this ahead of time and then re-heat just before serving.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *