Stuff It, Acorn Squash!
- Acorn squash
- Wild rice (cooked)
- Dried cranberries
- Olive oil spray
Level of difficulty Easy
Cost Average budget
Wash and halve the acorn squash.
Scoop out the seeds.
Save the seeds to bake by themselves (see ‘So Seedy’ recipe).
Spray a baking pan with olive oil.
Bake the acorn squash, cut side down, for about 20 minutes.
While the squash is baking, cook the wild rice according to the package instructions.
Mix dried cranberries into the wild rice.
Take the tray out of the oven and flip the squash over.
Fill the halves with the wild rice mixture.
Sprinkle pecans on top.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!