Roasted Acorn Squash with Wild Rice Stuffing


  • 3 medium acorn squash, cut in half and seeded

Rice Filling:

  • 2 medium sweet onions, diced
  • 1 c. celery, finely chopped
  • 1 19-oz. can Loma Linda Tender Bits, cut into small pieces
  • 2 tsp. dried sage
  • 1 Tbsp. extra virgin olive oil
  • salt to taste
  • 2 c. wild rice blend, cooked according to package directions
  • 1 1/2 c. pecans, roughly chopped and toasted
  • 1 c. dried cranberries

Cranberry Pomegranate Juice:

  • 1 c. pomegranate juice
  • 3/4 c. pure maple syrup
  • 1 tsp. ground cinnamon
  • 3 c. fresh or frozen cranberries


  1. Preheat oven to 400 degrees. Spray acorn squash halves with a nonstick cooking spray and place cut side down on a parchment or foil lined baking sheet. Bake for 40 to 45 minutes, or until tender.
  2. Remove from oven and fill with the rice mixture. Return to oven for 10 minutes. Remove and place on individual serving plates.
  3. Drizzle with the cranberry pomegranate sauce and serve.
  4. For Rice Filling: In a large skillet sauté the onions, celery, Loma Linda® Tender Bits, and sage in oil over medium heat until onion is clear.
  5. Add salt to taste and mix in the cooked rice blend, pecans, and dried cranberries. Stir to mix. Remove from heat.
  6. For Cranberry Pomegranate Juice: Place all ingredients in a medium saucepan, cover, and bring to a boil, watching carefully to make sure it does not boil over.
  7. Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring often, until the cranberries have burst and the liquid has reduced enough to become saucy. Serve at room temperature.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.