Baked Stuffed Acorn Squash with Wild Rice and Cranberries

Serving: This dish can be served as a main for a vegetarian dinner or as a side to complement roasted meats. It pairs wonderfully with a green salad or roasted vegetables.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Freezing: You can freeze the stuffed squash for up to 3 months. To reheat, bake in a 375°F (190°C) oven until warmed through.

Variations:
Vegan: Skip the cheese topping or use vegan cheese as a substitute.

Add Protein: For extra protein, consider adding cooked lentils or beans to the filling.

Maple Drizzle: Drizzle a bit of maple syrup or balsamic glaze on top for an added burst of flavor.

FAQ:
Can I use a different type of rice? Yes, you can substitute wild rice with brown rice or quinoa for a similar texture and flavor.

Can I prepare this in advance? Absolutely! You can roast the squash and prepare the rice filling ahead of time. Just stuff the squash and bake for 10-15 minutes when you’re ready to serve.

Can I make this gluten-free? Yes, this recipe is naturally gluten-free, so it’s safe for anyone following a gluten-free diet.

This Baked Stuffed Acorn Squash with Wild Rice and Cranberries is not only packed with nutrients but also offers a delightful balance of flavors. It’s a must-try for fall and winter gatherings!