🎄 Herbed Cottage Cheese & Wild Rice Stuffed Acorn Squash

per half squash, serves 2) - Calories: ~220

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse ½ cup wild rice under cold water.

Step 2

Rice cooker method: Add rice, 1½ cups water or broth, and salt to your GreenChef rice cooker. Use the “Brown Rice” or “Whole Grain” setting. Let it rest 5–10 minutes after cooking, then fluff.

Step 3

Stovetop method: Bring 1½ cups water and salt to a boil. Add rinsed rice, cover, and simmer for 40–45 minutes until grains split and are tender. Drain excess water if needed.

Step 4

Preheat oven to 400°F

Step 5

Cut squash in half lengthwise and scoop out seeds.

Step 6

Place cut-side down on a parchment-lined baking sheet.

Step 7

Roast for 30–35 minutes until fork-tender and lightly caramelized.

Step 8

Sauté onion and garlic in a nonstick pan (with or without oil) until soft.

Step 9

Add chopped spinach and cook until wilted.

Step 10

In a bowl, combine ¾ cup cooked wild rice, sautéed veg, cottage cheese, sage, salt, and pepper.

Step 11

Flip roasted squash halves cut-side up.

Step 12

Fill each cavity with the rice-cottage cheese mixture.

Step 13

Return to oven for 10–12 minutes until heated through and lightly golden on top.

Step 14

Sprinkle with toasted pecans or pumpkin seeds. - Optional: Add pomegranate arils or a drizzle of balsamic glaze for a festive touch.