Acorn Squash Stuffed with Rosemary Wild Rice, Pomegranate, and Chickpea Pilaf
I think that Thanksgiving is my favorite holiday because I like to eat (just being honest). As I’ve gotten older I have learned to use it as a time to reflect and think about what I am thankful for too. This Thanksgiving I have a lot to be thankful for :). My family and friends (eh…my cat) are of course on the top of the list, but I am also thankful for many of the recent changes in my life including a new job, some new friends (that are not my cat), and a chance for a new beginning. What are you thankful for, other than having this awesome blog to read?
BTW if you are looking for a sweet addition to your holiday table try one of these out: Whole Cranberry Sauce with Clementine and Pumpkin Spiced Date Caramels.
Happy Thanksgiving and best health,
Dr. G
Acorn Squash Stuffed with Rosemary Wild Rice, Pomegranate, and Chickpea Pilaf
Ingredients
- 1 acorn squash, cut in half length wise, seeds and pulp removed
- 2 tsp olive oil
- 1 cup uncooked wild rice (brown rice or any other grain you like works here too)
- 2 1/2 cups low sodium vegetable broth
- 1 cup cooked chickpeas
- 2 Tbsp fresh rosemary leaves, minced
- 2 cloves of garlic, minced
- 1/2 white onion, chopped
- 1/2 cup pomegranate arils
- 1 cup balsamic vinegar
Instructions
- In a medium pot heat 1 tsp of the olive oil and add the onions and garlic, saute until they start to soften.
- Add the uncooked rice to the pot and toast just until fragrant.
- Then add the vegetable broth and rosemary, bring it to a boil, reduce heat to low and cover. The rice will take about 40 minutes to cook.
- Preheat the oven to 375 degrees F
- While the rice is cooking prepare the acorn squash.
- Coat the fleshy surface of the squash with the remainder of the olive oil.
- Place the squash halves face down on a cookie sheet or roasting pan and bake in the oven for 30 minutes. This will cook the squash almost completely and slightly brown the surface.
- When the rice is cooked add the chickpeas and pomegranate arils and mix well.
- Scoop the rice into the center of the acorn squash and put them back into the oven face up this time for 10 mins.
- Add the balsamic vinegar to a small sauce pan and place over medium/high heat, bring to a simmer and allow it simmer until it reduces by about half.
- Remove the rice stuffed squash from the oven and spoon the balsamic reduction over top before serving.
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