Greek Stuffed Acorn Squash

Greek stuffed acorn squash is such a fun and delicious way to serve dinner.  These acorn squash provide a delicious bowl for the most wondering Greek stuffing.

Stuffed Greek Squash www.petitfoodie.com

The slightly salty wild rice blend is perfect for filling the slightly sweet acorn squash.  This is one of the only ways you will actually see me eating squash and loving every bite.  There are so many textures and delicious flavors going on in this dish.


Greek Stuffed Acorn Squash | www.petitfoodie.com

I toppings are the best(aren’t they always!).  You must MUST top with a heavy drizzle of balsamic glaze.  Now days you can find this at the grocery store but if you have balsamic vinegar and don’t feel like spending extra money on the glaze you can easily reduce the vinegar to a glaze.  Some other great topping ideas that make this recipe pop are pumpkin seeds and feta cheese.  So so good.

Greek Stuffed Acorn Squash | petitfoodie

These bowls are also great the next day.  They will definitely livin’ up your lunch the next day.

Greek stuffed acorn squash is the perfect fall dinner recipe.

Greek Stuffed Acorn Squash

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 2

Ingredients

  • 2 acorn squash, cut in half and deseeded
  • 2 tablespoons olive oil + 1 additional teaspoon, reserved
  • 2 cups wild rice blend, cooked
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 red pepper, chopped
  • 1/2 cup olives chopped
  • 1 cup artichokes in oil, chopped
  • 1 teaspoon Italian Seasoning
  • salt and pepper, to taste
  • balsamic glaze, for drizzling on top
  • feta cheese, optional
  • pumpkin seeds, optional

Instructions

  1. Preheat oven to 425*. Drizzle olive oil over the inside of the squash and lay on baking sheet cut side down.
  2. Bake for 20-30 minutes until just tender. You do not want to over cook them and get flimsy mashed squash.
  3. Meanwhile, in medium saute pan heat reserved 1 tsp oil.
  4. Saute shallot, garlic until tender. Add in red pepper and saute until tender.
  5. Add in olives, artichoke and season with salt, pepper and Italian seasoning.
  6. Remove from heat and in a medium bowl toss together veggies and cooked wild rice.
  7. Remove squash from oven and fill with wild rice mixture. Return to oven and cook for 10 minutes.
  8. Remove from oven and top with drizzled balsamic glaze, feta cheese and pumpkin seeds.

greek acorn squash petitfoodie.com

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