While acorn squash and wild rice may not be traditional ingredients in Lebanese cuisine, I have created a fusion dish incorporating these elements with a Lebanese flair. Here’s a Lebanese-inspired recipe for stuffed acorn squash with wild rice:

  • Ingredients:
    • 2 acorn squashes, halved and seeds removed
    • 1 cup wild rice, rinsed
    • 2 1/2 cups vegetable broth
    • 1/2 cup pine nuts
    • 1 small onion, finely chopped
    • 2 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cinnamon
    • Salt and pepper to taste
    • Fresh parsley, chopped, for garnish
  • Directions:
    1. Preheat the oven to 375°F (190°C).
    2. Rub the insides of the acorn squash with olive oil, salt, and pepper. Place face-down on a baking sheet and bake for about 30-40 minutes or until tender.
    3. In the meantime, prepare the wild rice. Combine wild rice and vegetable broth in a pot, bring to a boil, then reduce heat to a simmer and cook according to package instructions until the rice is tender and the liquid is absorbed.
    4. In a separate pan, heat olive oil over medium heat. Sauté the chopped onion until translucent.
    5. Add the pine nuts and continue to sauté until lightly toasted. Stir in ground cumin, coriander, cinnamon, salt, and pepper.
    6. Combine the cooked wild rice with the sautéed mixture.
    7. Fill each roasted acorn squash half with the wild rice mixture.
    8. Garnish with freshly chopped parsley before serving.

This dish combines the earthy flavors of acorn squash and wild rice with aromatic Lebanese spices for a delightful fusion. Enjoy!

Biofeedback Health & Wellness © 2025.

  • Biofeedback and Stress Management Practitioner
  • Certified Reflexology
  • Iridology
  • Bio-Energetics Practitioner
  • Holistic Nutrition Educator
  • GNM Practitioner
  • Certified Reiki Master
  • IONIC Detox Specialist

Subscribe to the E-Mailing List

* indicates required