Venison and Wild Rice Stuffed Acorn Squash

Name: Venison and Wild Rice Stuffed Acorn Squash
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 acorn squash, halved and seeded; 110 grams brown sugar; 57 grams butter; 1 teaspoon cinnamon; 33 grams cranberries; 227 grams ground venison; 1 teaspoons nutmeg; 1 pinch Salt and pepper to taste; 631 milliliters water; 53 grams wild rice

If you have around 1 hour and 10 minutes to spend in the kitchen, Venison and Wild Rice Stuffed Acorn Squash might be a great gluten free and fodmap friendly recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 392 calories, 15g of protein, and 16g of fat. A mixture of salt and pepper, ground venison, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Wild Rice-Stuffed Acorn Squash, Wild Rice Stuffed Acorn Squash, and Wild Rice And Spicy Lentil Stuffed Acorn Squash.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

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Oven

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.

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Water

Rice

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Sauce Pan

Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water.

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Squash

Water

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Baking Pan

Bake in preheated oven for 40 minutes, then drain water and set aside.

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Water

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Oven

Bring some water to a boil in a saucepan, then remove from the heat.

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Water

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Sauce Pan

Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.

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Ground Venison

Cranberries

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Frying Pan

Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.

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Brown Sugar

Cranberries

Wild Rice

Cinnamon

Venison

Nutmeg

Pepper

Salt

Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

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Butter