Wild Baked Acorn Squash recipe
A flavorful side dish of squash, stuffed with rice, pecans and Gouda cheese.
  • Makes: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Difficulty Rating: Easy

  • Nutrition Highlights: Pecans contain heart-healthy fats along with antioxidants to help fight disease and lower cholesterol.

  • Recipe From: Illinois Partners


  1. Preheat oven to 375 degrees. Place squash in a large baking dish.
  2. Heat oil in a large sauté pan over high heat. Add onions and garlic  and saute 2 minutes. Remove pan from heat and add brandy and cider. Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minutes.
  3. Remove pan from heat and let cool. Transfer cooled mixture to a large bowl.
  4. Add remaining ingredients, mixing well.
  5. Divide stuffing among prepared squash. Bake until squash is tender, about an hour. Serve warm.

Nutrition Facts (per serving): Calories – 500, Fat – 29.1g, Dietary Fiber – 5.9g, Protein – 15.8g, Vitamin A – 24%, Vitamin C – 46%, Calcium – 34%, Iron – 18%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.



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