Fish Free Gluten Free Stuffed Acorn Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(5)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- ¾ cup wild rice blend, uncooked
- 1 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 12 oz gluten free italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp dried sage
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
- 2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.
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