Acorn squash is the perfect size to build off of. It can be cut into halves and used like bowls or cut into quarters like this and used as a base for any kind of topping. In this way it is kind of like bruschetta but the squash is many times higher in fiber and several antioxidants, vitamins and minerals than the traditionally used white bread. Acorn squash is similar in texture to butternut squash, but with a lighter, less sweet flavor like spaghetti squash. The rice can be replaced with sunflower or pumpkin seeds for a paleo version and the feta could be traded for a nut based soft cheese for a dairy-free version.
Acorn Squash Boats
Prep time
Cook time
Total time
Serves: 8
INGREDIENTS:
- 2 acorn squash, cut in half and seeds removed
- 1 cup dry wild rice (or 1 cup sunflower or pumpkin seeds)
- 1 cup kale, de-stemmed and torn into small pieces (around 2-3 large stalks)
- ½ cup feta cheese, crumbled (or nut or seed cheese for non-dairy)
- ½ cup sun dried tomatoes, sliced thinly
- ⅓ cup pecans, sliced in half lengthwise
- Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
DIRECTIONS:
- Preheat oven to 400°. Place the wild rice in a large pot on the stove with 2½ cups water and bring to a boil, then reduce heat to low, cover with a tight fitting lid and leave to simmer for 45 minutes. Check to make sure that all the water is evaporated and set aside for 10 minutes then fluff up with a fork. Stir in the tomatoes, pecan and salad dressing then spoon over the cup up cooked squash and sprinkle with the cheese.
- While the wild rice is cooking, place the acorn squash on a parchment paper lined baking sheet, cut side down and roast for 40 minutes. Remove from oven and set aside, cut side up on a cooling rack until cool enough to handle. Then place each half cut side down on a cutting board, peel off the skin and cut in half once more.
- *If you have 2 cups of any leftover cooked whole grains like brown rice or quinoa they could be subbed for the wild rice to save time and effort. Gently reheat it over the stove in a medium pot with a splash or two of water, stirring frequently.