Acorn Squash with Rice and Arugula Stuffing

Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 633 Calories

Ingredients

• ⅓ cup golden raisins
• 1 pinch salt and pepper to taste
• 1 tablespoon white wine vinegar
• 2 medium acorn squash
• 1 teaspoon maple syrup
• 1 pinch sea salt to taste
• 1 teaspoon fennel seeds
• ½ yellow onion, finely chopped
• 1 sheet Reynolds Wrap® Aluminum Foil
• ½ cup black (forbidden) rice
• 3 tablespoons walnut or extra virgin olive oil, divided
• 2 ribs celery, finely chopped
• ¾ cup chopped toasted walnuts, divided
• 2 cups baby arugula, or as needed
• 1 tablespoon Shaved Parmesan cheese, for garnish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.