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Instant Pot Acorn Squash
Course
Snack
Cuisine
American
Keyword
Acorn Squash, Burrito with Mushrooms and Tuna, wild rice
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
Calories
37
kcal
Author
Corrie
Ingredients
½
cup
uncooked wild rice
1
teaspoon
kosher salt
divided
3
small
acron squashes
halved lengthwise
1
tablespoon
olive oil
½
onion
chopped
3
large
garlic cloves
minced
8
ounce
baby mushrooms
finely chopped
½
teaspoon
black pepper
1
can
chickpeas
rinsed and drained
⅓
cup
reduced-sugar dried cranberries
1
tablespoon
fresh thyme leaves
chopped
Instructions
Boil the rice.
Add ½ cup water in the instant pot.
Place squash on trivet and trivet in the instant pot.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 4 minutes, release the pressure naturally for 5 minutes then quickly release through steam vent.
Open the lid, drain and place them on a plate.
Add olive oil in the instant pot and select sauté.
Add shallot and sauté for 4 minutes.
Add garlic and sauté for 30 seconds.
Add mushrooms, black pepper, left over kosher salt and sauté for about 7 minutes.
Add chickpeas, cranberries, thyme, cooked rice, pepitas and sauté for 2 minutes.
Spoon this filling into squash
Broil for 5 minutes in the Instant Pot Air Fryer lid or in the oven.
Serve and enjoy :)
Nutrition
Calories:
37
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
391
mg
|
Potassium:
199
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
57
IU
|
Vitamin C:
3
mg
|
Calcium:
17
mg
|
Iron:
1
mg