Vegetarian Pear-Cranberry Wild Rice Stuffed Acorn Squash

written by Julie Cohn
Vegetarian Pear-Cranberry Wild Rice Stuffed Acorn Squash
Vegetarian Pear-Cranberry Wild Rice Stuffed Acorn Squash
Not everyone enjoys stuffing with their Thanksgiving meal, so this is a delicious and very pretty alternative.  Since this is also vegetarian, you can serve this as a vegetarian main dish rather than  “tofurkey.”
  • 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.

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1 comment

Glenda 11/19/2014 at 5:38 am

This looks fantastic! I love the colors and the “comfort-food” style of this healthy dish. Thanks so much for sharing, Julie!


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