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Wild Rice & Kale Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- Salt and ground black pepper to taste
- 1 cup wild rice blend
- 2 tablespoons butter
- 1 ¾ cup water
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 shallot, peeled and diced
- 2 cups fresh kale, chopped
- Salt and ground black pepper to taste
Directions
- Pre-heat the oven to 400 degrees.
- Cut the acorn squash in half, remove the seeds, brush with the olive oil and sprinkle with salt and pepper. Place on a sheet pan and roast for approximately 40 minutes or until the flesh of the squash is tender.
- While the squash is roasting, place the wild rice blend in a strainer and rinse under cold water for a minute. Add to a pot along with the butter, water and salt.
- Bring to a boil, cover, reduce the heat to low and cook for 45 minutes.
- Add the olive oil to a large skillet along with the diced shallot. Sauté for a few minutes until the shallot becomes translucent. Add the kale and continue cooking and stirring for an additional 10 minutes or until the kale is wilted. Season with salt and pepper.
- Stir the cooked kale mixture into the cooked wild rice and spoon into the cavities of the baked squash. Serve warm.
