7 Spice Rice-Stuffed Acorn Squash

Category Main / Vegetarian / Baked
Servings 4
Prep Time 20 minutes
Cook Time 45 minutes

Intro

This autumn-inspired dish is filled with aromatic rice, dried fruits, and nuts all spiced with a Middle Eastern twist of 7 spice. Roasted acorn squash becomes the perfect edible bowl for a festive and flavorful meal.

Ingredients

2 acorn squash, halved and seeded
1 cup cooked rice
¼ cup chopped dried apricots
2 tbsp pine nuts
2 tbsp chopped parsley
1 small onion, sautéed
1 ½ tsp 7 spice
1 tbsp olive oil
Salt and pepper, to taste

Instructions

Roast the Squash
Brush squash with olive oil and season with salt. Roast at 375°F (190°C) for 30–35 minutes until tender.
Make the Filling
Mix rice, onion, apricots, pine nuts, parsley, 7 spice, salt, and pepper.
Stuff the Squash
Fill roasted squash halves with the rice mixture.
Bake Again
Return to oven for 10–15 minutes to warm through.
Serve
Garnish with extra parsley and pine nuts.

Notes

Serving Suggestions

Serve with yogurt sauce or a light salad with pomegranate seeds.

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