- Serving: For 12 people
Nutrition facts (per portion)
- Calories: 330
- Carbohydrate Content: 56 g
- Fat Content: 11 g
- Fiber Content: 6 g
- Protein Content: 6 g
- Sodium Content: 50 mg
From Rachel Begun, MS, RD, of The Gluten-Free RD Courtesy of the National Foundation for Celiac Awareness (NFCA). Find more gluten-free recipes at www.CeliacCentral.org/recipes.
- 6 acorn squash or small dumpling squash, halved
- 1/3 cup, plus more for brushing olive oil
- 1 1/2 cups brown rice
- 1 cup wild rice
- 1/3 cup Sherry wine vinegar
- 2 tablespoon fresh thyme, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, roasted and chopped
Preheat oven to 400 degrees.
Scoop out the seeds and membranes of the squash. Slice off rounded bottom of each squash half so it is sturdy. Brush squash flesh with olive oil. Place squash cut side down into a baking pan (not a flat cookie sheet). Bake for about 30-40 minutes, until squash is slightly cooked through. Halfway through baking, add a little water to the pan so the squash doesn’t stick. (Do not cook the squash all the way through, as the remainder of baking will be done after the stuffing has been added to the squash.) Set partially-baked squash aside.
Cook both rice’s according to their package instructions.
While rice’s are cooking, prepare the dressing by whisking together the olive oil, wine vinegar, thyme and garlic. Season with salt and pepper to taste. In a large bowl, mix the vinaigrette with the warm rice’s and toss to coat. Mix in the cranberries and pecans; evenly distribute.
Using a spoon, fill the squash with the stuffing so that it is neatly piled above the line of the squash. Place the squash back into the baking pan with stuffing side up. Cover with foil and bake for 20 more minutes, or until the squash is tender.