Harvest Delight: Acorn Squash Stuffed with Rice and Arugula

Autumn’s arrival signals the season of comforting flavors, and nothing says “fall” quite like a perfectly roasted acorn squash. But let’s elevate this classic dish beyond a simple side and transform it into a satisfying and flavorful main course. This recipe for Acorn Squash Stuffed with Rice and Arugula is not only delicious but also a vibrant celebration of seasonal produce. The sweetness of the roasted squash beautifully complements the nutty rice, peppery arugula, and crunchy pecans (or walnuts), creating a harmonious blend of textures and tastes. This dish is vegetarian (and easily made vegan!), gluten-free, and customizable to your liking.

## Why You’ll Love This Stuffed Acorn Squash

* **Flavorful and Nutritious:** This recipe is packed with wholesome ingredients, offering a balance of carbohydrates, protein, and healthy fats.
* **Easy to Make:** While it looks impressive, this dish is surprisingly simple to prepare.
* **Versatile:** You can easily adapt the filling to your preferences, swapping out ingredients or adding your favorite herbs and spices.
* **Perfect for Meal Prep:** The stuffed squash can be made ahead of time and reheated for a quick and easy weeknight meal.
* **Impressive Presentation:** The vibrant colors and elegant presentation make this dish ideal for gatherings and special occasions.

## Ingredients You’ll Need

**For the Acorn Squash:**

* 2 medium acorn squash, halved lengthwise and seeds removed
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Rice and Arugula Stuffing:**

* 1 cup cooked rice (brown rice, wild rice, or basmati rice work well)
* 2 cups arugula, roughly chopped
* 1/2 cup chopped red onion
* 1/2 cup crumbled feta cheese (optional, omit for vegan)
* 1/2 cup chopped pecans or walnuts, toasted
* 1/4 cup dried cranberries or raisins
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup vegetable broth or water
* 1 tablespoon lemon juice
* 1 teaspoon dried thyme
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)

## Step-by-Step Instructions

### 1. Prepare the Acorn Squash

* **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
* **Prepare the Squash:** Halve the acorn squash lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center of each half. Discard the seeds or save them for roasting later.
* **Season the Squash:** Drizzle the inside of each squash half with olive oil. Sprinkle with salt and pepper, ensuring even coverage.
* **Roast the Squash:** Place the squash halves cut-side up on the prepared baking sheet. Roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. The roasting time will vary depending on the size of your squash. You want the squash to be soft enough to easily scoop out some of the flesh after roasting to mix with the rice stuffing. Check for doneness starting around 45 minutes.

### 2. Prepare the Rice and Arugula Stuffing

* **Cook the Rice:** If you haven’t already, cook the rice according to package directions. Brown rice or wild rice add a nutty flavor, while basmati rice provides a lighter, fluffier texture. Ensure the rice is cooked and slightly cooled before proceeding.
* **Sauté Aromatics:** While the squash is roasting (or after it’s done and slightly cooled), heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion. Sauté for 3-5 minutes, or until the onion is softened and translucent. Be careful not to burn the garlic.
* **Combine the Ingredients:** In a large bowl, combine the cooked rice, sautéed garlic and onion, chopped arugula, feta cheese (if using), toasted pecans or walnuts, and dried cranberries or raisins.
* **Add Liquid and Seasoning:** Pour in the vegetable broth or water, lemon juice, dried thyme, salt, and pepper. Mix well to combine all ingredients and distribute the seasoning evenly. Taste and adjust seasoning as needed.

### 3. Assemble and Bake the Stuffed Acorn Squash

* **Scoop the Squash (Optional):** Once the roasted acorn squash is cool enough to handle, use a spoon to gently scoop out a small amount of the flesh from each half. This will create more space for the stuffing and add to the flavor of the filling. Add the scooped-out squash flesh to the rice and arugula mixture and stir to combine. This step is optional, but highly recommended.
* **Stuff the Squash:** Generously fill each roasted squash half with the rice and arugula stuffing, packing it in firmly. Mound the stuffing slightly on top of each squash.
* **Bake (Optional):** If you want the stuffing to be slightly warmed and the flavors to meld together even further, place the stuffed squash halves back on the baking sheet and bake for an additional 10-15 minutes at 350°F (175°C). This step is optional, especially if you’re serving the squash immediately.

### 4. Serve and Enjoy

* **Garnish (Optional):** Before serving, garnish the stuffed acorn squash with a sprinkle of fresh herbs, such as parsley or thyme, or a drizzle of balsamic glaze for added sweetness and flavor.
* **Serve Warm:** Serve the stuffed acorn squash warm as a main course or side dish. It pairs well with a simple salad or roasted vegetables.

## Tips and Variations

* **Type of Rice:** Experiment with different types of rice to find your favorite. Wild rice provides a chewy texture and nutty flavor, while brown rice is a healthier option with a slightly firmer texture. Basmati rice offers a lighter, fluffier texture.
* **Add Protein:** Boost the protein content by adding cooked quinoa, lentils, chickpeas, or crumbled sausage (vegetarian or regular) to the stuffing.
* **Vegetable Variations:** Get creative with the vegetables in the stuffing. Roasted butternut squash, chopped Brussels sprouts, sautéed mushrooms, or caramelized onions would all be delicious additions.
* **Cheese Options:** If you’re not a fan of feta cheese, try using goat cheese, Parmesan cheese, or a plant-based cheese alternative.
* **Nut Alternatives:** If you have a nut allergy, substitute sunflower seeds, pepitas (pumpkin seeds), or omit the nuts altogether.
* **Spice it Up:** Add a pinch of red pepper flakes to the stuffing for a touch of heat.
* **Make it Vegan:** Simply omit the feta cheese and ensure that the vegetable broth is vegan-friendly.
* **Sweeten it Up:** Add a drizzle of maple syrup or honey to the roasted squash before stuffing for a sweeter flavor profile. This works particularly well if you’re using brown or wild rice.
* **Herb Variations:** Use different herbs like sage, rosemary, or oregano to change the flavor profile of the dish.
* **Prepare Ahead:** You can roast the squash and prepare the stuffing ahead of time. Store them separately in the refrigerator until ready to assemble and bake. This makes it a great option for meal prepping or entertaining.
* **Reheating:** Leftover stuffed acorn squash can be reheated in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave until heated through. Cover with foil while reheating to prevent the squash from drying out.

## Serving Suggestions

This stuffed acorn squash is a versatile dish that can be served in various ways:

* **Main Course:** Serve it as a hearty and satisfying vegetarian or vegan main course.
* **Side Dish:** Accompany a protein dish, such as roasted chicken or grilled fish, with a stuffed acorn squash.
* **Thanksgiving or Holiday Meal:** Include it as a vegetarian option on your Thanksgiving or holiday menu.
* **Potluck Dish:** Bring it to a potluck or gathering for a delicious and crowd-pleasing dish.

## Nutritional Information (approximate, may vary based on ingredients)

* Calories: 350-450 per serving
* Protein: 8-12 grams
* Fat: 15-25 grams
* Carbohydrates: 40-60 grams
* Fiber: 8-12 grams

This recipe is a delightful way to enjoy the flavors of fall. The combination of sweet acorn squash, nutty rice, peppery arugula, and crunchy pecans is a winning combination that will impress your family and friends. Whether you’re looking for a healthy weeknight meal, a vegetarian Thanksgiving option, or a crowd-pleasing potluck dish, this Acorn Squash Stuffed with Rice and Arugula is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to experience the deliciousness of autumn!

Enjoy the process of cooking and creating this beautiful and flavorful dish. Don’t be afraid to experiment and adjust the ingredients to suit your taste preferences. Happy cooking!