Cranberry Black Rice Stuffed Acorn Squash

I love this dish! I first made it for Thanksgiving, but lately has been my go-to recipe for several recent pot-luck holiday parties. The black rice in name usually catches people’s attention, the cranberries and squash add a seasonal touch and the flower-like presentation makes it very inviting on a table full of food.

It’s also vegan and gluten free, making this Cranberry Black Rice Stuffed Acorn Squash a perfect main dish for those with dietary restrictions and also acts as a hearty side-dish to almost any meal you might be cooking.

Cranberry Black Rice Stuffed Acorn Squash
by Michelle Maskaly, The Adirondack Chick 

2 cloves garlic
1 onion
1 cup (uncooked) Lundberg Black Japonica Rice (blend of black & mahogany rice)
6 ounces sliced baby portabello mushrooms
1 cup dry white wine
1 cup dried cranberries (I use Trader Joe’s)
1 large acorn squash
olive oil

Preheat oven to 400 degrees.

In a pot with a tightly fitting cover bring 1 cup rice, 2 cups water and 1 tablespoon olive oil to boil. Stir, cover, reduce to a simmer and cook for 50 minutes.

Wash the outside of your acorn squash and using a large, sharp knife carefully cut the acorn squash in half crosswise. Scoop out the inside and trim the pointed end so it will stand upright. 

Place the squashes flesh side up in a baking dish. Liberally drizzle about 1/3 cup of olive oil all over the inside and outside of the squashes leaving at least a teaspoon-sized amount inside the center of each squash. Liberally sprinkle with cinnamon and then lightly sprinkle with salt. Pour 3 cups of water in the baking dish. 

Cover with aluminum foil and bake for 1 hour. 

Using an electronic chopper (I love my mini chopper!) finely chop the mushrooms, onions and garlic. 

Once the rice is done, heat about 1-2 tablespoons olive oil in a pan. Add the garlic and onion, and cook, stirring frequently, until soft about a minute. Add mushrooms and stir. Pour in the wine and cook for about a minute before adding in the cranberries.

 Mix, cover and let cook on low for 5 minutes or until the cranberries are soft.

Add in the cooked rice and mix well. If there is any liquid left in the pan, cover and cook on low until it’s absorbed. {Usually less than a minute} Keep covered and remove from heat.

When the acorn squash is cooked to the point where it’s soft when you put a fork in it, remove any liquid that may have accumulated inside the squashes. 

Carefully {the squash will be extremely hot!} transfer the largre of the two halves to a shallow baking dish. Slice each lobe of the squash until you hit the top of the center core, without cutting through it.

Fill the center of the squash with the rice mixture.

 Spread the remainder of the rice in the bottom of the pan.

Take the other half of the squash and slice each lobe of it fully through. Arrange the slices evenly around the dish creating a flower-like look.

Serve immediately, or let cool, cover and refrigerate. Reheat covered in a 300 degree oven for about a half hour or until warm. Checking after 15 minutes to make sure the rice doesn’t burn.


This post was shared with the following websites: Midnight Maniac, Melt In Your Mouth Mondays, My Favorite Finds, Skip to My Lou, My Sweet and Savory, Just Something I Whipped Up, Menu Plan Monday, Sumo’s Sweet Stuff, Hey, What’s For Dinner Mom?, Nap Time Creations, Today’s Creative, Hope Studios, 33 Shades of Green, For the Love of Blogs, First Day of My Life, Gluten Free Homemaker, Whatever Goes Wednesday, What’s Cooking Wednesday, Kelly the Kitchen Kop, Peas and Crayons, WanderFood Wednesday, Wow Me Wednesday, This Chick Cooks, The Stuff of Success, Frugally Sustainable, My Girlish Whims, Show and Share, Gluten Free & Healthy, Full Plate Thursday,

10 thoughts on “Cranberry Black Rice Stuffed Acorn Squash

  1. I have decided you must be spying on me. I have acorn squash in the house as well as black rice. Who keeps black rice? You and me, I guess.

    I just came from the store where I bought dried cranberries and I have the rest of the ingredients.

    Now, I know what to do with the acorn squash. Thanks and thanks for sharing this on My Meatless Mondays.

  2. Hi Michelle,
    What a beautiful presentation for this awesome dish. I can't wait to try this flavor filled recipe. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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