Indulge your taste buds with our delightful Stuffed Squash with Wild Rice and Greens recipe. This dish combines the earthy richness of wild rice, the sweetness of roasted acorn squash, and the vibrant freshness of sautéed greens. With a harmonious blend of flavors and textures, this recipe is not only visually stunning but also a perfect choice for a hearty and wholesome meal. Whether you're following a vegan or low FODMAP diet or simply looking for a comforting and nutritious dish, our Stuffed Squash will surely satisfy your cravings while offering a burst of seasonal ingredients and an exquisite pumpkin seed oil dressing made with our Organic Pumpkin Oil. Get ready to elevate your dining experience with this culinary masterpiece!
- 2 cups cooked wild rice blend (using broth instead of water)
- 3.5 cups vegetable or mushroom broth (garlic and onion-free for low FODMAP)
- 2 acorn squash
- Salt and pepper (to taste)
- 6 tbsp Organic Pumpkin Oil (divided)
- ½ cup minced leek (tender green parts only for low FODMAP)
- ½ cup celery, chopped
- 4 cups kale leaves, finely chopped
- ½ cup dried cranberries, currants, or cherries
- 1 tsp dried thyme
- 1-2 sprigs each of fresh rosemary and Italian parsley, leaves torn
- 1 cup pumpkin seeds or pepitas
- Optional: chopped green apple, pomegranate arils, or pecans
Pumpkin Seed Oil Dressing:
- 5 tbsp Organic Pumpkin Oil
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- ½ tsp black pepper
- ½ tsp Himalayan salt
- 2 tbsp freshly grated ginger
- Optional: chopped leek, cayenne pepper, or cinnamon (as desired)
- Cook the wild rice according to package instructions, using broth for added flavor. Ensure the rice is chewy-tender, not mushy.
- Preheat the oven to 400°F. Cut the acorn squash in half lengthwise, remove seeds, and sprinkle with salt and pepper. Place cut side down on a baking pan and bake for about 40 minutes.
- In a large skillet, heat 1 tbsp pumpkin seed oil. Add leek and celery, cooking for 2-3 minutes until soft. Add chopped kale, dried fruit, thyme, pepper, rosemary, and parsley. Sauté for 1-2 minutes until kale wilts but remains vibrant.
- Mix cooked rice and sautéed greens in a large bowl. The heat from the rice will wilt the greens further.
- Prepare the dressing by combining pumpkin seed oil, apple cider vinegar, maple syrup, black pepper, salt, and grated ginger. Adjust seasoning to taste. Optionally, add leek, cayenne pepper, or cinnamon for extra flavor.
- Pour half of the dressing over the rice mixture and toss to coat. Adjust salt and pepper as needed. Add pumpkin seeds and toss again.
- Once the squash is fork-tender, spoon the rice mixture into the squash halves. Garnish with additional berries and seeds. Serve warm, with extra dressing on the side.