Wild Rice Pilaf Stuffed Squash

Wild Rice Pilaf Stuffed Squash is a delightful fusion of flavors and textures that will tantalize your taste buds. This plant-based dish combines the earthy goodness of wild rice with the sweetness of roasted squash, creating a perfect harmony on your plate. Moreover, it's an ideal choice for holiday gatherings or any special occasion when you want to impress your guests with a unique and satisfying meal.

The star of this dish is undoubtedly the wild rice pilaf. Packed with a medley of ingredients, including sweet cranberries, crunchy Daily Crunch Sprouted Almonds, and savory sautéed vegetables, every bite offers a new flavor experience. Additionally, the aromatic blend of thyme and garlic infuses the pilaf with a warm, comforting essence that perfectly complements the nutty wild rice.

What sets this recipe apart is its versatility and health benefits. Not only is it vegan and gluten-free, but it's also oil-free, making it a guilt-free indulgence for those with dietary restrictions. Furthermore, the use of honeynut squash as a vessel for the pilaf adds a touch of elegance to the presentation, elevating this dish from a simple meal to a showstopping centerpiece.

Preparing this Wild Rice Pilaf Stuffed Squash is a joy in itself. As you roast the squash and cook the wild rice, your kitchen will be filled with enticing aromas. Then, when you combine the ingredients and stuff the squash halves, you'll feel a sense of accomplishment knowing you've created something truly special. So, whether you're cooking for a crowd or simply treating yourself to a gourmet meal at home, this recipe is sure to become a new favorite in your culinary repertoire.

Prep Time: 10 min

Cook Time: 50 min

Servings: 4

INGREDIENTS for Wild Rice Pilaf Stuffed Squash

• 1 cup uncooked wild rice
• 4 honeynut squash
• 1/2 cup Daily Crunch Just. Sprouted. Almonds.
• 1 carrot, chopped
• 4 garlic cloves, chopped
• 1/2 onion, chopped
• 1/4 cup dried cranberries
• 1/2 tsp thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• salt + pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. Place your rice into a fine mesh strainer. Run the rice under running water and rinse thoroughly. 
3. Add rice to a saucepan and cover with water. Over medium heat, bring rice to a boil and then cook for about 40 minutes or until rice has desired texture. Once the rice is finished, add to strainer and rinse thoroughly. 
4. While the rice is cooking, vertically cut the squash in half and scoop out the seeds. Place onto the baking sheet cut side-down and roast for about 20 minutes, or until the flesh of the squash is soft.
5. Next, chop carrot, garlic cloves, and onion. Add to a frying pan over medium heat and saute until they are soft and onions are golden, then remove from heat.
6. Once the squash is finished cooking, let it cool enough to handle and then scoop out most of the flesh. Leave enough so that the skin can still hold its shape.
7. Add sautéed vegetables and the chopped squash flesh to cooked wild rice. Mix in chopped sprouted almonds, dried cranberries, thyme, garlic powder, onion powder, salt and pepper.
8. Taking a spoon, scoop the desired amount of wild rice pilaf into the skin of the squash and serve.