Acorn Squash with Rice and Arugula Stuffing


Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
3 servings


  • ½ cup black (forbidden) rice

  • 2 medium acorn squash

  • 3 tablespoons walnut or extra virgin olive oil, divided

  • 1 pinch Sea salt to taste

  • ½ yellow onion, finely chopped

  • 2 ribs celery, finely chopped

  • 1 teaspoon fennel seeds

  • ¾ cup chopped toasted walnuts, divided

  • cup golden raisins

  • 1 teaspoon maple syrup

  • 1 tablespoon white wine vinegar

  • 2 cups baby arugula, or as needed

  • 1 pinch Salt and pepper to taste

  • 1 tablespoon Shaved Parmesan cheese, for garnish

  • 1 sheet Reynolds Wrap® Aluminum Foil


  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.

  2. While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.

  3. Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.

  4. When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.


Sick of food getting stuck to your baking sheets? Next time line them with Reynolds Wrap(R) Aluminum Foil for hassle-free cleanup!

Nutrition Facts (per serving)

633 Calories
35g Fat
80g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 633
% Daily Value *
Total Fat 35g 44%
Saturated Fat 4g 18%
Cholesterol 2mg 1%
Sodium 239mg 10%
Total Carbohydrate 80g 29%
Dietary Fiber 9g 32%
Total Sugars 22g
Protein 12g
Vitamin C 39mg 195%
Calcium 215mg 17%
Iron 6mg 34%
Potassium 1586mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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