Wild rice and apple stuffed acorn squash

The sweetness of apple complements the delicate flavours of squash, celery and thyme.

Recipe and photo provided by CanolaInfo.org
210 cal Serves 4
Prep time 1h 50m
Cook time 0h 30m
Total time 2h 20m
Two Wild rice and apple stuffed acorn squash halves



  1. Step 1

    In glass or metal bowl, cover wild rice with 1 cup (250 mL) boiling water. Let sit covered for 1 hour, until kernels pop and then drain water.
  2. Step 2

    Preheat oven to 400⁰F (200⁰C).
  3. Step 3

    Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
  4. Step 4

    Place squash, flat side down, on parchment-lined baking sheet. Bake 30 minutes or until squash is tender.
  5. Step 5

    Five minutes before squash finish cooking, prepare stuffing. In non-stick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook 2 minutes. Add rice and thyme; mix well.
  6. Step 6

    Remove squash from oven and stuff with wild rice blend. Serve.

Nutritional information

Per serving (1 of 4)

4 g
35 mg
950 mg
Total fat
6 g
Saturated fat
0,5 g
0 mg
40 g
6 g
12 g
Added sugars
0 g