Stuffed Acorn Squash with Spinach and Apple Salad


Stuffed Acorn Squash

This recipe is free of Casein, Chocolate, Citrus, Corn, Dairy, Egg, Gluten, High, Legumes, Peanuts, Soy, Sugar, Yeast, Artificial Food Color, and Artificial Preservatives.  It does have a few high salicylate foods.  This would be a great recipe on the elimination diet.

Adapted from


Acorn Squash:

  • 1 acorn squash, halved lengthwise, seeds & pulp removed
  • 1 T + 1 t olive oil, divided
  • 1/2 c brown rice (or wild rice)
  • 2 green onions, thinly sliced
  • 2 T dried cranberries or dried cherries
  • 1/3 c chopped pecans, toasted
  • 1 1/2 t apple cider vinegar
  • Salt and pepper to taste


  • 2 c baby spinach, from 5 oz bag
  • 1 granny smith apple, seeded and thinly sliced
  • 1 shallot, thinly sliced
  • 1/4 c chopped pecans, toasted
  • 1 T red wine vinegar
  • 1 1/2 T olive oil
  • 1/2 t Dijon mustard
  • 1 small garlic clove, crushed
  • Salt and pepper to taste


Preheat oven to 350° F. Brush acorn squash with 1 t olive oil. Bake for 25 – 30 minutes. Cook wild rice according to package directions. Combine rice, green onions, cranberries, pecans, vinegar, 1 T olive oil, salt and pepper. Place about half of rice mixture in each half of acorn squash. Bake for an additional 20 minutes.

Combine spinach, apple, shallot and sunflower seeds. Combine vinegar, olive oil, Dijon, garlic, salt and pepper. Dress spinach mixture lightly and serve alongside squash.


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