Stuffed Acorn Squash with Black Rice, Roasted Carrots and Dried Cherries
  • 4 acorn squash1 1/2 pounds each
  • 8teaspoons canola oildivided
  • 1teaspoon sea saltdivided
  • 2teaspoons ground corianderdivided
  • 1/2scant teaspoon ground nutmegdivided
  • 1pound carrots, peeled and cut into 1/2-inch dice
  • 3/4cup coarsely chopped pecans
  • 1 1/2teaspoons minced fresh ginger
  • 10large sage leaves, chopped
  • 3/4cup coarsely chopped dried cherries
  • 2tablespoons maple syrup
  • 1tablespoon canola oil
  • 3/4cup finely diced onion
  • 1cup Chinese black rice
  • 1/4teaspoon ground cinnamon
  • 2cups low-sodium vegetable broth
  1. Preheat oven to 375°. Cut squashes in half lengthwise and scoop out seeds. Brush interiors with 4 teaspoons oil, then sprinkle with ½ teaspoon salt, black pepper to taste, ½ teaspoon coriander, and scant ¼ teaspoon nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40-50 minutes on the upper middle oven rack, until tender when pierced.
  2. Combine remaining 4 teaspoons oil, ½ teaspoon salt, 1½ teaspoons coriander, and ¼ teaspoon nutmeg with carrots, pecans, and ginger in an 8-inch baking dish; toss to combine. Roast at 375° for 30-40 minutes on the bottom middle oven rack, stirring every 10 minutes. When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for another 10 minutes, then remove from oven.
  3. While vegetables are roasting, place a medium saucepan over medium heat. When hot, add 1 tablespoon canola oil. Add onion and sauté for 2-3 minutes, until onion begins to soften. Stir in rice and cinnamon, then add broth. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and allow to rest for 10 minutes.
  4. Combine rice with carrot mixture. Arrange squash halves, cut side up, on a serving platter; fill with rice mixture, pressing gently to secure.
Recipe Notes
Nutrition Facts
Stuffed Acorn Squash with Black Rice, Roasted Carrots and Dried Cherries
Amount Per Serving
Calories 373
% Daily Value*
Sodium 420mg 18%
Total Carbohydrates 78g 26%
Dietary Fiber 13g 52%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 373 cal, 29% fat cal, 15g fat, 1g sat fat, 0mg chol, 7g protein, 78g carb, 13g fiber, 420mg sodium