Meatless Mondays: Rice, Cranberry, and Pear Stuffing in Roasted Acorn Squash

<Meatless Mondays is a national campaign that asks people to cut out meat from their diets one day a week in order to improve personal and environmental health. Change.org provides a seasonal, vegetarian recipe every Monday. For more Meatless Mondays meal options, see here, here, here, here, here, and here.

OK, so Thanksgiving isn't on a Monday, but how about going meatless this year? That's probably a hard sell for most turkey lovers, but I'm sure vegetarians at your table would at least appreciate a new, meatless dish. At my family's Thanksgiving, we usually have a few turkey eaters, but it's never viewed as the main dish — it's really just another side that joins all the others on the plate. And what a delicious harmony of flavors that plate is!

But if you are looking for something that could serve as more of a hearty main dish, this recipe for Wild Rice, Cranberry, and Pear Stuffing in Roasted Acorn Squash is a great option. It's pretty easy to make, can be done ahead of time, and tastes great. It doesn't need to just be a holiday dish, either.

For some interesting variations, try using the recipe for Autumn Explosion Bake from a few weeks ago as the stuffing. Or instead of using an acorn squash, use a pumpkin. Just cut off the top, and proceed as you would with the acorn squash (this makes a great visual main dish on the table).

Wild Rice Stuffing in Roasted Acorn Squash
Serves 6

3 acorn squash, halved lengthwise, strings and seeds removed
1 cup uncooked wild rice (makes 2 cups cooked)
2/3 cup olive oil, more for drizzling
3 tablespoons maple syrup
1 onion, finely diced
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 cup dried cranberries
1 pear, peeled and diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A few sprigs fresh thyme, chopped
A few leaves fresh sage, chopped
3/4 cup pecans or walnuts, toasted and chopped
Salt and pepper

1) Preheat the oven to 425 degrees. Place the squash on a baking sheet or in a dish cut-side up. Divide half of the olive oil and all of the maple syrup between them, salt lightly, and place in the oven. Roast for about 30 minutes, or until you can just pierce the flesh with a fork. Meanwhile, cook the rice according to package directions.

2) In a large skillet, heat the remaining oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, about 7 or 8 minutes or until tender. Stir in the cranberries, pear, spices, and herbs, and cook for another 2 or 3 minutes. Remove from heat, and mix with the pecans and cooked rice. Add salt and pepper to taste (don't be afraid to add enough salt).

3) Divide the stuffing between the roasted squash halves (about 1/2 cup each), drizzle a little olive oil over the top, and continue to roast at 425 degrees for another 20 to 25 minutes or until the squash is very soft and slightly browned on the edges.

Photo credit: janeyhenning via Flickr