Low Iodine Gluten Free Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Iodine Gluten Free Stuffed Acorn Squash

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper

For the filling

¾ cup wild rice blend, uncooked
1 ½ cups chicken broth
12 oz gluten free italian sausage, casings removed
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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