air fryer stuffed acorn squash
Air Fryer
Air Fryer Stuffed Acorn Squash
Acorn squash turns tender in the air fryer before it's stuffed with a savory rice filling. Toasted pecans add crunch while dried cranberries provide tartness. The skin of roasted acorn squash is soft enough to eat and provides additional fiber.
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 2 acorn squash, halved and seeded
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup sliced button mushrooms
- ¼ cup minced shallots
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper, plus more for garnish
- ¼ teaspoon salt
- 1 (8.8 ounce) pouch cooked long grain and wild rice mix
- ¼ cup chopped pecans, toasted (see tip)
- ¼ cup dried cranberries
- snipped fresh thyme for garnish
Directions:
- Preheat air fryer to 400℉. Drizzle 1 tablespoon oil evenly over cut sides of squash. Arrange the squash in the air-fryer basket. Cook until fork-tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add carrots, celery, mushrooms, shallots, thyme, pepper and salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Transfer the vegetables to a bowl. Stir in prepared rice, pecans and dried cranberries. Spoon the rice mixture into the squash halves. Garnish with fresh thyme and additional pepper, if desired.
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