Stuffed Acorn Squash
  • 2 acorn squash, cut in half lengthwise
  • 1 tablespoon butter, melted (or coconut oil)
  • Sprinkle of salt
  • 1 ½ cups wild rice, cooked
  • 4 ounces of goat cheese, crumbled
  • ¾ cup pecans chopped
  • ½ craisins
  • 1 teaspoon oil (olive or grapeseed)
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with foil or Silpat sheet
  3. Place squash flesh side up on baking sheet
  4. Brush with melted butter or rub with coconut oil, sprinkle with salt.
  5. Roast for 30 minutes (or until tender when pierced with fork)
  6. While the squash is cooking, combine the rice, goat cheese, pecans, craisins, oil, salt and pepper. Then divide the mixture into fourths. Place a fourth into each squash half. Return to oven for 5-10 minutes.
Recipe by Faithful Provisions at