Roasted acorn squash halves filled with wild rice, cranberries, and pecans.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
320kcal
Calories
8g
Protein
52g
Carbs
12g
Fat
Equipment
Baking sheetSaucepan
Ingredients
- 2 acorn squash, halved and seeded
- 1 cup wild rice, cooked
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Salt and pepper
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- 1
Brush squash with olive oil and roast cut-side down at 400°F for 30 minutes.
- 2
Mix cooked rice with cranberries, pecans, maple syrup, and cinnamon.
- 3
Flip squash and fill with rice mixture.
- 4
Return to oven for 15 minutes.
- 5
Serve warm.
Tags:plant-basedvegangluten-free
