Instant Pot
Instant Pot Stuffed Acorn Squash
Description
My holiday relationship with my refrigerator is complicated. Fortunately, this Instant Pot Stuffed Acorn Squash is here to ease the tension.
Ingredients
- ½ cup uncooked wild rice you can also use a brown and wild rice blend like this one
- 1 teaspoon kosher salt divided
- 3 small acorn squashes 1 pound each, halved lengthwise, stems trimmed, and seeded
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot finely chopped, or 1/2 small yellow onion, finely chopped
- 3 large cloves garlic minced (about 1 tablespoon)
- 8 ounces baby bella cremini mushrooms, finely chopped
- ½ teaspoon ground black pepper
- 1 can reduced-sodium chickpeas (15 ounces) rinsed and drained
- ⅓ cup reduced-sugar dried cranberries
- ¼ cup toasted pepitas or chopped pecans
- 1 tablespoon fresh thyme leaves chopped
Directions
- ½ cup uncooked wild rice you can also use a brown and wild rice blend like this one
- 1 teaspoon kosher salt divided
- 3 small acorn squashes 1 pound each, halved lengthwise, stems trimmed, and seeded
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot finely chopped, or 1/2 small yellow onion, finely chopped
- 3 large cloves garlic minced (about 1 tablespoon)
- 8 ounces baby bella cremini mushrooms, finely chopped
- ½ teaspoon ground black pepper
- 1 can reduced-sodium chickpeas (15 ounces) rinsed and drained
- ⅓ cup reduced-sugar dried cranberries
- ¼ cup toasted pepitas or chopped pecans
- 1 tablespoon fresh thyme leaves chopped
