Venison and Wild Rice Stuffed Acorn Squash Recipe

Ingredients

• 2.67 cups water
• 0.33 cup wild rice
• 1 acorn squash, halved and seeded
• 0.33 cup cranberries
• 0.5 pound ground venison
• 0.5 cup brown sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 1 pinch Salt and pepper to taste
• 0.25 cup butter

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a saucepan, bring 2 ⅔ cups of water and wild rice to a boil over high heat. Reduce the heat to medium-low, cover, and let it simmer for approximately 40 minutes, or until the rice is tender. Drain any remaining liquid and fluff the rice gently with a fork.
3. While the rice is cooking, place the squash cut-sides down in a deep baking dish with ½-inch of water. Bake in the preheated oven for 40 minutes. Then, remove the water and set the squash aside.
4. Bring water to a boil in a saucepan, then remove it from the heat. Add the cranberries and let them soak for 5 minutes. Drain the cranberries and set them aside.
5. Cook the venison in a skillet over medium-high heat until it is fully cooked, browned, and crumbly.
6. In a bowl, combine the cooked wild rice, cranberries, venison, and brown sugar. Season the mixture generously with cinnamon, nutmeg, salt, and freshly ground black pepper.
7. Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub the insides of the squash halves with butter, then arrange them cut-sides up in the baking dish. Fill each squash half generously with the rice mixture.
8. Broil in the preheated broiler for about 5 minutes, or until the tops are lightly browned and the stuffing is heated through.

Nutrition

• Calories: 367 kcal
• Fat Content: 13 g
• Fiber Content: 3 g
• Sugar Content: 30 g
• Sodium Content: 114 mg
• Protein Content: 14 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g