1h 35m$18.31Wild Rice Chickpea Stuffed Acorn Squash
Acorn squash halves are roasted until tender, then filled with a savory wild rice, chickpea, cremini mushroom, dried cranberry, and pecan stuffing. This fully plant-based centerpiece is ideal for a more involved weekend dinner.
- Energy
- 547 calories per serving
- Protein
- 12.4 g per serving
- Carbs
- 86 g per serving
- Fat
- 20.2 g per serving
- Sodium
- 822 mg per serving
Shopping options
wild rice blend
0.5 Cup
Lundberg Family Farms® Sustainable Wild Blend® Rice
18%
olive oil
3 Tablespoon
Kroger® Pure Olive Oil
9%
cremini mushrooms, diced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
pecans, chopped
0.33 Cup
PECAN PIECES - KROGER - 4 OZ
33%
dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
yellow onion, diced
1 Count
Diced Yellow Onions Fresh Cut In Store Daily
100%
dried cranberries
0.33 Cup
Kroger® Dried Cranberries
31%
low-sodium vegetable broth
1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
25%
canned chickpeas, rinsed and drained
1 Can
Goya® Canned Chick Peas
100%
acorn squash, halved and seeded
2 Each
Green Acorn Squash
100%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- acorn squash-2 each
- low-sodium vegetable broth-1 cup
- wild rice blend-0.5 cups
- dried cranberries-0.33 cups
- canned chickpeas-1 can
- cremini mushrooms-8 oz
- yellow onion-1 small
- garlic-3 cloves
- pecans-0.33 cups
- olive oil-3 tbsp
- dried thyme-1 tsp
- kosher salt-1 tsp
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Complete the prep work: halve and seed the squash, dice the onion and mushrooms, mince the garlic, chop the pecans, and rinse and drain the chickpeas.
Use a sharp chef’s knife on a stable cutting board, and keep hands away from the blade when halving firm squash.
Brush the squash cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Place cut-side down on the baking sheet and roast for 35 to 40 minutes, until the flesh is tender when pierced.
Use oven mitts when handling the hot baking sheet and roasted squash.
Meanwhile, combine the wild rice blend, vegetable broth, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce to a covered low simmer and cook for 40 to 45 minutes, until the rice is tender and the liquid is absorbed.
Open the saucepan lid away from your face to avoid steam burns.
While the rice cooks, toast the pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly browned. Transfer the pecans to a mixing bowl.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, mushrooms, and 1/2 teaspoon kosher salt, then cook for 8 to 10 minutes, until the mushrooms are browned and their moisture has cooked off.
Stir in the garlic, dried thyme, and chickpeas, then cook for 2 to 3 minutes until the chickpeas are warmed and the garlic is fragrant but not browned. Add the cooked wild rice, mushroom mixture, and dried cranberries to the bowl with the pecans, then fold the filling together.
Flip the roasted squash halves cut-side up and mound the wild rice chickpea filling into each half. Return to the oven and bake for 10 to 15 minutes, until the stuffing is hot and lightly crisped on top.
Use oven mitts when returning the hot stuffed squash to and from the oven.
Let the stuffed squash rest for 5 minutes before serving so the halves are easier to handle and the filling can settle slightly.
Let the stuffed squash cool briefly before serving to reduce burn risk.
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