Venison and Wild Rice Stuffed Acorn Squash

Venison and Wild Rice Stuffed Acorn Squash These acorn squash are stuffed with great Northwoods flavors!

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 55 mins

    TOTAL : 1 hr 10 mins

    SERVING : 4

    YIELD : 4 servings

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

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  • 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.

  • Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.

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

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

  • 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.

Per Serving: 367 calories; protein 13.9g; carbohydrates 51.6g; fat 13.1g; cholesterol 70.2mg; sodium 113.5mg.