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Friday
Dec072012

Spiced Wild Rice Stuffed Acorn Squash

It’s Friday.  How about we just get right to the point?

The bowl below is filled with a sweet + savory mixture of apple, pecans, shallot, garlic, garam masala, turmeric, cinnamon, and a few other ingredients.

I sampled it at least 25 times.

Spiced Wild Rice Stuffed Acorn Squash | edible perspective

It’s then mixed with wild rice and stuffed into an acorn squash.

Spiced Wild Rice Stuffed Acorn Squash | edible perspective  Spiced Wild Rice Stuffed Acorn Squash | edible perspective

Then topped with more apple slices + pecans.

Then scarfed.

Spiced Wild Rice Stuffed Acorn Squash | edible perspective

Print this!

Spiced Wild Rice Stuffed Acorn Squash (vegan/gf)

  • 2 acorn squash, sliced + de-seeded
  • 1 cup uncooked wild rice + water for cooking
  • 2-3 tablespoons extra virgin unrefined coconut oil
  • 1/4 cup diced shallot
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon garam masala
  • 1/4 – 1/2 teaspoon salt
  • 1/4 + 1/8 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 large crisp apple, chopped (1 1/4 cups)
  • 1/3 cup chopped pecans
  • apple + pecans to top

for the rice:

  1. Heat a pot over medium with 1 tablespoon of coconut oil.  Once hot, toast the rice for 3-5 minutes stirring frequently, until just starting to brown.  Add specified amount of water and cook according to package directions. ~45-55 minutes 

for the squash:

  1. Preheat your oven to 350* and line a baking sheet with parchment paper.
  2. Lightly coat the inside of the acorn squash with melted coconut oil and a sprinkle of salt and pepper.
  3. Place face down on the baking sheet and bake for about 40-45min until the flesh is just tender.  Test with a fork.

for the filling:

  1. While the squash and rice are cooking, heat a large pan over med-low and add 1/2 – 1 tablespoon of oil.
  2. Once hot, add the shallot and cook for 2-4 minutes until it begins to brown.
  3. Add in the garlic, garam masala, 1/4 teaspoon salt, cinnamon, and turmeric and stir constantly for about 30 seconds – 1 minute until fragrant.
  4. Increase heat to medium and stir in the apple cider vinegar and maple syrup.
  5. Add in the apple and pecans and let cook for 3-5 minutes, until the apple starts to slightly soften.  Stir frequently.
  6. Measure 2 1/2 cups of cooked rice and fold it in to the apple shallot mixture.
  7. Taste and add more salt or garam masala if desired.
  8. Stuff the acorn squash halves with the mixture and top with a few dots of coconut oil or a light drizzle of melted coconut oil. ~1/2 – 1tsp per half squash
  9. Bake for 10 minutes uncovered.  Remove, top with fresh apples and pecans and serve.

Spiced Wild Rice Stuffed Acorn Squash | edible perspective

Have a nice weekend!

Ashley

Reader Comments (17)

Always stuff and scarf!
December 7, 2012 | Unregistered CommenterAbby @ The Frosted Vegan
These look amazing! There is no shame in sampling. (That's what I tell myself, at least.)
December 7, 2012 | Unregistered CommenterErica {Coffee & Quinoa}
This is a great meal to round off the week, happy weekend Ashley!
December 7, 2012 | Unregistered CommenterKathryn
I've been wanting to stuff a squash since you posted your delicata squash recipe! I'm glad I waited, because I love the spices you added to this one. I wouldn't have thought to add them on my own!
December 7, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Wow! Those look INCREDIBLE!
These look beautiful!! I am so intrigued by all the flavors. Beautiful photos, Ashley--as always! :)
Oh my gosh, I absolutely *adore* garam masala!!! I could literally eat it on everything! So good!
SO MUCH YES TO THIS. I woke up to a freezing house (whoops for turning the heat down when it was 70, and forgetting to turn it back up) and could really go for an acorn stuffed with warm goodness.

ALSO. When am I going to see you? HUH?
December 9, 2012 | Unregistered CommenterAshlae
Hi Ashley,
This is off-topic, but I was just curious how your friend Kelsey is doing? I used to read her blog, Bites and Bowls, and just noticed it is no longer online.
Thanks,
Heather
December 9, 2012 | Unregistered CommenterHeather
@Katie - I had a major flavor fail with the first trial of this recipe. I went in a totally different direction and it didn't work at all. This one was much more delicious. :)

@Laura - Thank you, Laura. Means so much!

@Amber - I feel the same about garam masala. It's so flavorful! I need to start using it more.

@Ashlae - In the next week or 2???

@Heather - Kelsey is great! We still hang out all the time! :)
December 9, 2012 | Registered CommenterAshley
Must try!!!!!!!!!! Looks so good
December 9, 2012 | Unregistered Commenteringrid
Delicious! Really hard to get Acorn squash here but even the filling alone would be amazing, loving all the pecans!
December 10, 2012 | Unregistered CommenterMaggie@theSoulFoodCompany
The second to last picture (above the recipe) is amazing. I mean...probably my favorite food pic I've seen in a while...or ever. Awesome pictures Ashley. And as always, delicious recipes!!
December 10, 2012 | Unregistered CommenterLori @ forkfuloffreedom
Saffron, garam masala, apples...omg, I'm drooling. This looks incredible and I love the flavor combination that you used. This is now on my to-do list ;)
I made this on Sunday. So good! Thanks, Ashley.
December 10, 2012 | Unregistered CommenterJane Plass
@Jane - Thanks for letting me know! I am so glad to hear you enjoyed it. :)
December 10, 2012 | Registered CommenterAshley
this looks amazing! I found a similar recipe on pinterest that i LOVED so now I need to try your version. because i always like your version of recipes best. :)
December 12, 2012 | Unregistered Commenterteri [a foodie stays fit]

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