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I made this wonderful vegetarian dish last night. Not only was it delicious, it was beautiful to look at. My plan is to make this for Thanksgiving as a side dish or as a main dish for those individuals who prefer not to eat meat. It’s pretty healthy as well.
- 1 Cup wild rice uncooked
- 1 small acorn squash
- 3 cups baby spinach fresh
- 1 tbsp olive oil
- 1/4 cup craisins or dried cherries
- salt and pepper to taste
- Manchego cheese to sprinkle over top
Cool the rice as directed.
Start the squash by peeling and cutting into cubes. you can roast the cubes in your air fryer or pop them in the microwave until they are fork tender.
When rice is cooked, add the olive oil and spinach to combine. the spinach will wilt slightly. Add the craisins and stir. Top rice with cubes cooked squash and season to taste. Add shredded manchego or other favorite cheese and let melt in broiler or in microwave for a few seconds.
Time saver: To save time, you can buy already peeled and diced acorn squash and precooked wild rice.
This dish makes four large servings or 10 side dishes. For leftovers, we roasted cubed tofu in the air fryer and topped the dish with that.