For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative. To enhance the nutty flavor, toast the walnuts lightly in a dry pan before chopping. Feel free to experiment with other dried fruits like cranberries or chopped dates in the stuffing. If you don't have black rice, you can use brown rice, but adjust the cooking time accordingly. Add a pinch of red pepper flakes to the stuffing for a touch of heat.
Acorn Squash with Rice and Arugula Stuffing
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING3 People
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VIEWS12
Embrace autumn's bounty with this delightful vegetarian creation! Roasted acorn squash cradles a vibrant stuffing of black rice, toasted walnuts, and peppery arugula, creating a symphony of textures and flavors that's both nourishing and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol2 mg
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Fiber9 g
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Protein12 g
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Saturated Fat4 g
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Sodium239 mg
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Sugar22 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, or until cooked through. Remove the lid, fluff with a fork, and leave the lid ajar to cool. (Total time: 50 minutes)
02
StepWhile the rice cooks, prepare the squash. With a sharp knife, carefully split the squash into quarters. Remove the 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, or until tender and browned in spots. (Total time: 45 minutes)
03
StepPrepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan. Sauté 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. Drizzle with the remaining oil, maple syrup, and vinegar. Toss to coat. (Total time: 15 minutes) This much can be done a day in advance and brought to room temperature before serving.
04
StepWhen 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's okay if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve immediately. (Total time: 5 minutes)
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Baby Collins
Jun 30, 2025This recipe is a game-changer! The flavors are so well-balanced, and it's surprisingly easy to make.
Vida Upton
Jun 11, 2025The black rice adds such a beautiful color and nutty flavor to the dish. I'll definitely be making this again!
Elena Effertz
Jun 6, 2025I made this for Thanksgiving, and it was a huge hit! Everyone loved the combination of sweet squash and savory stuffing.
Boris Runolfsson
Jun 4, 2025I added some chopped apples to the stuffing for extra sweetness, and it was delicious!
Elnora Torp
Jun 3, 2025This is my go-to recipe for a healthy and satisfying vegetarian meal.