The wild riceanother Indigenous ingredient Gladstoneused in last weeks episodein the dish brings healthy carbs to the table.
Registered dietitianPatricia Bannan, RDN,previously told Well+Goodthat its one of the most nutritious rice options there is.
(BTW, the acorn squash itself is full of benefits, includingfiber and vitamin A.)
Whats not to love?
Watch the video above to see Gladstones technique, and catch the recipe here.
If wild rice is uncooked, prepare according to package directions.
founder of Indigikitchen
Cut acorn squash in half and scoop out seeds.
Brush with oil and place cut side down on a cookie sheet.
Bake at 425F for 20 minutes, or until flesh is tender.
While squash cooks, brown ground sausage on medium heat.
When fully cooked, add garlic and cut green onions.
If including spinach, add and stir fresh spinach into pan, and cook until wilted.
Remove squash from oven and turn squash so cut side is up.
Allow squash to cool for 10 minutes so it will be easier to work with.
You may have to cut the bottom so squash will sit flat.
founder of Indigikitchen
With a spoon, enlarge the bowl part of the squash.
The larger the hole, the more filling it will hold.
Add wild rice to the meat mixture and mix.
Gently scoop stuffing into squash and sprinkle with salt, pepper, and chili powder (optional).
Bake at 425 for 5 more minutes, or until top of squash is golden brown.
JoinWell+Goods Cook With Us Facebook groupto join in on our month-long cooking with squash challenge.
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