Acorn Squash Stuffed with Rosemary Wild Rice, Pomegranate, and Chickpea Pilaf
So I’m sitting at the mechanic waiting for a new battery to be installed in my car (since it decided to get cold in New England last night and my car was not completely convinced that it should start this morning…and…I might have neglected to get a new battery when I was told that mine was dying) and I thought, “how should I kill some time?”. The political news on the TV in the waiting room is only mildly entertaining tonight, so I decided that maybe blogging a new recipe would be a great idea. I made this recipe a few weeks ago, but was waiting for the right time to post it. Since this recipe would make a great addition to your Thanksgiving table, what better time than now? Thanksgiving is my favorite holiday, always has been, probably always will be. I was hoping to cook Thanksgiving dinner for my family this year, but, umm…well that’s not going to happen…long story. If I were preparing a feast though, this stuffed acorn squash would be on the menu. It is savory with a hint of sweet from the pomegranate; perfect for Thanksgiving! Take a look:
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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