Ingredients:

  • 2 medium acorn squash (approx. 2 lbs / 900g), halved and seeded
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup wild rice blend, cooked
  • 8 oz cremini mushrooms, finely diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, chopped
  • 2 tbsp unsalted butter
  • ½ cup vegetable broth
  • 1 tsp dried sage
  • 1 tbsp lemon juice
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Trim a thin slice off the bottom of each squash half so they sit flat on the pan.
  3. Brush the cut sides generously with olive oil and season with salt and pepper.
  4. Place squash cut-side down on a baking sheet. Roast for 25–30 minutes until the flesh is tender when pierced with a fork.
  5. While the squash roasts, melt butter in a large skillet over medium-high heat.
  6. Add the diced mushrooms and cook undisturbed for 5 minutes until they develop a mahogany-colored sear.
  7. Stir in the diced onion and sauté for another 5 minutes until translucent.
  8. Add the minced garlic and sauté for 1 minute until fragrant.
  9. Stir in the cooked wild rice, chopped spinach, dried sage, vegetable broth, and lemon juice. Simmer for 3-5 minutes until the spinach is wilted and liquid is mostly absorbed.
  10. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  11. Flip the roasted squash halves over and fill each cavity generously with the mushroom-rice mixture.
  12. Return the stuffed squash to the oven and bake for an additional 10–15 minutes until the filling is heated through and the edges are slightly browned.