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Wild Rice, Pear & Gorgonzola Stuffed Acorn SquashWild Rice, Pear & Gorgonzola Stuffed Acorn Squash
Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash
Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash
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Recipe - ShopRite Corporate
WildRice_PearandGorgonzolaStuffedAcornSquash.jpg
Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash
Prep Time20 Minutes
Servings6
Cook Time55 Minutes
Calories340
Ingredients
3 medium acorn squash (about 1½ pounds each)
1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)
1 package (6 ounces) long grain & wild rice mix
1/4 cup dried cranberries
1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)
1/2 cup shelled walnuts
1/3 cup crumbled Gorgonzola cheese
3 Tbs chopped fresh sage leaves (about 10 leaves)
1/4 tsp salt
1/8 tsp ground black pepper
Directions

1. Preheat oven to 375°. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 minutes; add fennel to pan with squash and bake 20 minutes longer or until squash and fennel are tender. Turn squash cavity side up.

 

2. Meanwhile, prepare rice as label directs, adding cranberries during last 5 minutes of cooking. Fold fennel and remaining ingredients into rice mixture. Fill squash cavities with rice mixture and bake 10 minutes.

 

Nutritional Information
  • 11 g Fat
  • 3 g Saturated fat
  • 11 mg Cholesterol
  • 564 mg Sodium
  • 57 g Carbohydrates
  • 7 g Fiber
  • 10 g Protein
20 minutes
Prep Time
55 minutes
Cook Time
6
Servings
340
Calories

Shop Ingredients

Makes 6 servings
3 medium acorn squash (about 1½ pounds each)
Acorn Squash Halves, 1 pound
Acorn Squash Halves, 1 pound
$5.99/lb$5.99/lb
1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)
Anise Florence/Sweet Fennel/Fennel, 1 each
Anise Florence/Sweet Fennel/Fennel, 1 each
$2.99
1 package (6 ounces) long grain & wild rice mix
Near East Original Long Grain & Wild Rice Mix, 6 oz
Near East Original Long Grain & Wild Rice Mix, 6 oz
$3.29$0.55/oz
1/4 cup dried cranberries
Mariani Sweetened Dried Cranberries, 5 oz
Mariani Sweetened Dried Cranberries, 5 oz
On Sale! Limit 4
$2.69 was $3.69$0.54/oz
1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)
D'Anjou Pear, 1 ct, 6 oz
D'Anjou Pear, 1 ct, 6 oz
$0.75 avg/ea$0.12/oz
1/2 cup shelled walnuts
Diamond of California Shelled Walnuts, 14 oz
Diamond of California Shelled Walnuts, 14 oz
On Sale! Limit 4
$3.99 was $7.99$0.25/oz
1/3 cup crumbled Gorgonzola cheese
ShopRite Crumbled Gorgonzola Cheese, 4 oz
ShopRite Crumbled Gorgonzola Cheese, 4 oz
$3.29$0.82/oz
3 Tbs chopped fresh sage leaves (about 10 leaves)
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
$0.99$3.96/oz
1/4 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.99$0.08/oz
1/8 tsp ground black pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
$4.79$0.80/oz

Nutritional Information

  • 11 g Fat
  • 3 g Saturated fat
  • 11 mg Cholesterol
  • 564 mg Sodium
  • 57 g Carbohydrates
  • 7 g Fiber
  • 10 g Protein

Directions

1. Preheat oven to 375°. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 minutes; add fennel to pan with squash and bake 20 minutes longer or until squash and fennel are tender. Turn squash cavity side up.

 

2. Meanwhile, prepare rice as label directs, adding cranberries during last 5 minutes of cooking. Fold fennel and remaining ingredients into rice mixture. Fill squash cavities with rice mixture and bake 10 minutes.