Mushroom and Spinach Stuffed Squash

It’s a great time of year to take advantage of winter squash, and these beauties are filled with hearty wild mushrooms, kale, black rice and fresh herbs. Top with fresh pomegranate seeds for a beautiful dish packed with flavor. Prepare up to three days in advance, pre-bake the squash and prepare the filling, then just combine and bake when you’re ready to eat. Simple and tasty.

  • 3 med Acorn squash, halved and seeds removed
  • 1½ cups Black or wild rice, cooked (about ½ cup dry)
  • 4 tbs Olive oil, divided
  • ½ cup Sweet onion, diced
  • 2 tsp Garlic, minced
  • ½ cup Celery, diced
  • 1 cup Mushrooms, sliced thin (cremini, button, baby bella)
  • 1½ cups Fresh kale, chopped finely
  • 3/4 cup Apple, diced
  • ⅓ cup Dried cranberries
  • 1 tbs Fresh sage, chopped
  • 1 tbs Fresh thyme
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 2 tbs Pomegranate seeds (optional topping)

1. Preheat oven to 375˚.

2. Slice each squash in half lengthwise and scrape out seeds. Brush with olive oil and sprinkle with salt and pepper.

3. Set squash face down on a baking sheet and roast 35 minutes until fork tender.

4. While squash bake, cook rice according to directions and prepare filling.

5. Add 1 tablespoon olive oil to a large skillet over medium heat. Sauté onion 4 to 5 minutes, then add garlic and celery and cook until soft.

6. Add mushrooms and cook for 5 to 6 minutes, then add kale and sauté another 3 to 5 minutes until wilted.

7. Add cooked rice, apples, cranberries, sage, thyme, salt and pepper. Cook for 5 minutes until apples and cranberries soften.

8. Reduce oven heat to 350˚. Remove the squash and carefully flip over.

9. Fill each squash with rice mixture and return to oven for additional 10 minutes. Serve warm with a sprinkle of pomegranate seeds.

Note: If you are making this squash ahead of time, refrigerate filling and cooked squash separately. When ready, fill each squash and bake in a 350˚ oven for 35 to 40 minutes.

Serves 6 | Time to Table 50-60 mins