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Black Wild Rice-Stuffed Acorn Squash

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 servings
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2 acorn squash

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter 

1/3 cup panko breadcrumbs 

1 tablespoon minced fresh flat-leaf parsley 

1/4 teaspoon garlic salt 

3 1/2 ounces shiitake mushrooms, thinly sliced 

1/2 cup thinly sliced leeks (white and light green parts only) 

2 cups chopped kale 

1 clove garlic, minced 

1 1/2 cups cooked forbidden rice or black wild rice (I like to substitute vegetable broth for water in cooking the rice to add more flavor) 

1/4 cup dried currants 

2 tablespoons low-sodium soy sauce 

1 tablespoon honey 

1 tablespoon sherry vinegar 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
  3. Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
  4. Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
  5. Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.