Wild Rice Stuffed Acorn Squash

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I’m a very clean person. I make the bed everyday, I don’t leave dishes in the sink, vacuuming is more of a hobby than a chore. I’m clean by definition!

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When I cook, however, I transform into a monster.

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I don’t clean as I go, food is everywhere, scraps strewn on the floor. It’s reprehensible.

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Garrett walked into the kitchen last night & I was on my hands & knees picking up acorn squash seeds. Still some strays that I think Topanga (dog) snatched… Will seeds kill pups??

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The end result is so worth it, though.

Also, I’m on insta (finally) so go follow me: @emergingadulteats

Time: 40 minutes (prep + cooking) | Serves: 2


  • 2 acorn squash, halved & deseeded
  • 1 cup of wild rice
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1/4 cup of fresh cranberries (dried is fine but I was feeling risky)
  • 4 celery stalks, diced
  • 1/4 cup of arugula
  • 3 tbsp. of butter
  • S+P, to taste

How to:

  • Preheat oven to 450 degrees
  • Place squash on a baking sheet, cut side up
  • Sprinkle with S+P & add 1/2 of a tbsp. of butter to each halve.
  • Roast for 30 minutes or until fork tender
  • While squash is cooking, cook rice according to package directions
  • In a medium size skillet, melt a tbsp. of butter & add garlic + onion
  • Cook until fragrant & add cranberries
  • Cook until cranberries start to burst (this part is awesome)
  • Add celery + S+P & cook for another 3-4 minutes
  • Add arugula & cook for another 2 minutes
  • Add rice to cranberry mixture and add some more S+P
  • Stuff your squash & eat!

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