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.
Photo: Photographer: Brie Passano Food Stylist: Greg Luna Art Director: Stephanie Hunter Editor: Caitlyn Diimig
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
