Acorn Squash with Rice and Arugula Stuffing

Name: Acorn Squash with Rice and Arugula Stuffing
Total time: 70
Yield: 3
Ingredients: 0.5 cup black (forbidden) rice; 2 medium acorn squash; 3 tablespoons walnut or extra virgin olive oil, divided; 1 pinch Sea salt to taste; 0.5 yellow onion, finely chopped; 2 ribs celery, finely chopped; 1 teaspoon fennel seeds; 0.75 cup chopped toasted walnuts, divided; 0.33333334326744 cup golden raisins; 1 teaspoon maple syrup; 1 tablespoon white wine vinegar; 2 cups baby arugula, or as needed; 1 pinch Salt and pepper to taste; 1 tablespoon Shaved Parmesan cheese, for garnish; 1 sheet Reynolds Wrap® Aluminum Foil

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

3 servings

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0.5 cup black (forbidden) rice
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2 medium acorn squash
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3 tablespoons walnut or extra virgin olive oil, divided
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1 pinch Sea salt to taste
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0.5 yellow onion, finely chopped
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2 ribs celery, finely chopped
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1 teaspoon fennel seeds
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0.75 cup chopped toasted walnuts, divided

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0.33333334326744 cup golden raisins
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1 teaspoon maple syrup
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1 tablespoon white wine vinegar
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2 cups baby arugula, or as needed
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1 pinch Salt and pepper to taste
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1 tablespoon Shaved Parmesan cheese, for garnish
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1 sheet Reynolds Wrap® Aluminum Foil

Instructions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.