Halloween is a good time to switch up dinner with some themed ideas. These recipes use ingredients you can find at most stores. They work for busy weeknights or small gatherings. You will see a mix of simple mains and sides that fit the season. Pick a few to add to your meal plan this year.
Helpful Tips Before You Start
These tips will help you pull off Halloween dinners that look fun without adding much extra work.
Plan Colors First
Pick one or two main dishes and match sides to them. Orange sweet potatoes or black pasta with squid ink create quick visual impact.
Prep Components Ahead
Chop vegetables and cook grains the day before. Many stews and casseroles taste better after sitting overnight.
Keep Garnishes Simple
Use sliced olives for eyes or shredded cheese for webs. These take minutes but make plated meals feel themed.
Test One New Recipe
Make the rest of the menu from dishes you already know. This keeps the night low stress when guests arrive.
Watch Oven Space
Roast vegetables on sheet pans that can share the oven. Stagger start times so everything finishes together.
Jack-O’-Lantern Stuffed Bell Peppers with Ground Turkey and Rice
These stuffed peppers turn an everyday dinner into a fun Halloween activity. The orange bell peppers get carved with simple faces before they go into the oven, and the savory turkey and rice filling keeps everyone full on a busy night.
The finished dish has tender peppers that hold their shape, a lightly seasoned filling with tomato and onion, and melted cheese on top. It works well for weeknight meals or a casual party spread when you want something festive but still practical.
Serves 4 people.
Ingredients
- 4 large orange bell peppers
- 1 pound ground turkey
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup cooked white rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Cut the tops off the bell peppers and scoop out the seeds and membranes. Carve simple jack-o’-lantern faces into the sides of each pepper with a small knife.
- Place the carved peppers in a baking dish that holds them upright. Set aside.
- Heat a large skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Cook until the turkey is no longer pink and the onion softens, breaking up the meat as it cooks.
- Stir in the cooked rice, drained diced tomatoes, salt, black pepper, and paprika. Cook for 2 to 3 minutes until everything is heated through and well combined.
- Spoon the turkey and rice mixture evenly into the carved peppers. Top each pepper with an equal amount of shredded cheddar cheese.
- Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted and lightly browned. Let the peppers rest for 5 minutes before serving.
Extra Tips
Stand the peppers in the baking dish before carving so you know they will not tip over later. If the filling seems dry after mixing, add a splash of the drained tomato liquid. Leftovers reheat well in a 350°F oven for 10 minutes with a little extra cheese sprinkled on top.Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Cutting board, Knife
Graveyard Beef Taco Casserole with Cornbread Topping
This beef taco casserole turns a weeknight favorite into a Halloween dinner with a cornbread topping that mimics a graveyard scene. The seasoned beef layer sits under a golden crust, and the mix of taco spices with sweet cornbread gives a balanced savory-sweet bite that appeals to both kids and adults.
It fits well for October family meals or casual gatherings when you want something hearty yet themed. The finished dish has a firm cornbread surface that holds simple olive decorations without extra effort.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 2 cups shredded cheddar cheese, divided
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 cup milk
- 1 large egg
- ¼ cup butter, melted
- ¼ cup sliced black olives
- 2 green onions, chopped
Instructions
- Preheat the oven to 400°F and lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, then stir in the taco seasoning and cook for one more minute.
- Add the black beans, corn, and salsa to the skillet and stir until evenly combined. Remove from heat and mix in 1 cup of the cheddar cheese.
- Spread the beef mixture into the prepared baking dish and sprinkle the remaining cup of cheddar cheese over the top.
- In a mixing bowl, whisk together the cornmeal, flour, and baking powder. Add the milk, egg, and melted butter and stir until a smooth batter forms.
- Pour the cornbread batter evenly over the beef layer. Bake for 20-25 minutes until the topping is golden and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5 minutes. Arrange the sliced black olives across the surface to form simple graveyard shapes, then scatter the chopped green onions over the top before serving.
Extra Tips
Cut the cornbread topping into small rectangles before adding the olives if you want more defined tombstone shapes. Leftovers reheat well in a 350°F oven for 10 minutes to keep the crust from turning soggy. Use mild salsa if serving younger eaters, or swap in pepper jack cheese for extra heat without changing the rest of the recipe.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Witch’s Cauldron Chicken and Dumplings
This chicken and dumplings recipe turns a classic into a fun Halloween main. The broth simmers in one big pot with tender chicken and vegetables, then finishes with soft dumplings on top. It suits a weeknight dinner or a casual get-together before trick-or-treating.
The finished dish tastes savory and herbal with a thick broth and light, pillowy dumplings. Carrots and celery add natural sweetness while the chicken stays moist from gentle simmering.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
- Chopped fresh parsley, for serving
Instructions
- Heat a large pot over medium heat and add the chicken pieces. Cook until lightly browned on all sides, about 5 minutes.
- Add the onion, carrots, celery, and garlic to the pot. Stir and cook for 3 minutes until the vegetables start to soften.
- Pour in the chicken broth and add the thyme. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
- While the broth simmers, make the dumplings. In a mixing bowl, stir together the flour, baking powder, and salt. Add the milk and melted butter and mix until a soft dough forms.
- Drop spoonfuls of the dough directly into the simmering broth. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam through.
- Remove the pot from heat. Sprinkle with chopped parsley before serving.
Extra Tips
Simmer the broth gently after adding the chicken so the meat stays tender. If the dumplings look too dense next time, add an extra tablespoon of milk to the dough. Leftovers keep in the fridge for two days and reheat well on the stove with a splash of broth to loosen the texture.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, Wooden Spoon
Monster Meatloaf with Mashed Potato Ghosts
This meatloaf turns a weeknight staple into a fun Halloween dinner that still feels like real food. Shape the loaf to suggest a monster form, then surround it with ghost-shaped mashed potatoes for a dish that looks playful on the table. The result is savory, well-seasoned beef with smooth, buttery potatoes that hold their shape when piped.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium russet potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup milk
- 8 black olives, halved
Instructions
- Heat the oven to 375°F. In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, ketchup, Worcestershire sauce, salt, and pepper. Mix with your hands until the ingredients are evenly distributed.
- Shape the mixture into an oval loaf on a baking sheet. Press lightly to form a slightly raised center and two small extensions at one end to suggest a monster shape.
- Bake the meatloaf for 45 minutes until the internal temperature reaches 160°F. Remove from the oven and let it rest for 5 minutes.
- While the meatloaf bakes, place the potatoes in a pot and cover with cold water. Bring to a boil, then simmer for 15 minutes until the potatoes are soft when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter, milk, and a pinch of salt. Mash until smooth and creamy.
- Spoon the mashed potatoes into a piping bag fitted with a large round tip. Pipe small mounds around the meatloaf to form ghost shapes. Press two olive halves into each mound to create eyes.
Extra Tips
Pipe the potatoes while they are still warm so they hold their shape without spreading. If the mash feels too stiff, add a splash more milk before piping. Leftovers keep well in the refrigerator for two days and reheat nicely in a covered dish at 350°F.Course: Main Course Cuisine: American Equipment: Mixing bowl, Baking sheet, Large pot, Potato masher, Piping bag
Spiderweb Chicken Enchiladas with Green Sauce
These enchiladas bring a simple Halloween touch to dinner without extra fuss. The green sauce provides a bright base while sour cream gets piped on top to form spiderwebs right before baking. The result is a savory, cheesy dish with tender chicken that works well for a weeknight meal or a small gathering.
The filling stays straightforward with onion, garlic, and cumin for flavor. Corn tortillas hold up nicely under the sauce, and the cheese melts into a light golden layer. It feels festive yet familiar on the table.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 8 small corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups green enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Warm a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Stir in the shredded chicken, cumin, salt, and pepper. Cook for 2 minutes until heated through, then remove from heat.
- Pour 1/2 cup green enchilada sauce into the bottom of the baking dish and spread it evenly.
- Warm the tortillas briefly in a dry skillet or microwave so they are pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and a sprinkle of cheese, then roll and place seam side down in the dish.
- Pour the remaining green enchilada sauce over the top and sprinkle with the rest of the cheese.
- Place the sour cream in a small zip-top bag and snip off one corner. Pipe concentric circles on the sauce, then drag a knife through the circles from center to edge to create spiderweb patterns.
- Bake for 20 minutes until the cheese is melted and bubbly. Garnish with cilantro and serve with lime wedges.
Extra Tips
Pipe the sour cream webs right before the dish goes into the oven so the pattern stays clear after baking. If you want less heat, choose a mild green enchilada sauce. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the tortillas soft.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, zip-top bag
Pumpkin Sausage Sheet Pan Dinner with Roasted Vegetables
This sheet pan dinner combines savory sausage with sweet roasted pumpkin and fall vegetables for an easy weeknight meal. It works well on busy evenings when you want minimal cleanup and a hearty dish that feels seasonal without much effort. The result has tender roasted pieces with crisp edges and balanced flavors from the herbs and sausage.
Serves 4 people.
Ingredients
- 1 lb pumpkin sausage links, sliced into 1-inch pieces
- 2 cups cubed fresh pumpkin
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced into rounds
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, combine the sliced pumpkin sausage, cubed pumpkin, halved Brussels sprouts, carrot rounds, and red onion wedges.
- Drizzle the olive oil over the mixture. Sprinkle in the garlic powder, dried rosemary, salt, and black pepper. Toss everything until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding so the pieces roast evenly.
- Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and the sausage is cooked through with some browned edges.
- Remove from the oven and sprinkle with the chopped fresh parsley before serving.
Extra Tips
Stir the pan once during roasting to help the vegetables caramelize without burning. Leftovers keep well in the fridge for up to three days and reheat best in a skillet over medium heat to restore some crisp texture. If the pumpkin cubes vary in size, cut them uniformly so they finish cooking at the same time as the sausage.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Bowl, Oven
Bloody Beet and Mushroom Risotto
This risotto brings a deep red color to the table thanks to fresh beets, which gives it a natural Halloween look without any extra dyes. The mushrooms add an earthy flavor that pairs well with the slight sweetness of the beets, and the whole dish stays creamy and filling.
It works nicely as a main course for a fall dinner or a themed gathering. The rice stays tender while the vegetables soften into the sauce, creating a balanced bite with a little chew from the grains.
Serves 4 people.
Ingredients
- 1 1/2 cups Arborio rice
- 2 medium beets, peeled and diced
- 8 ounces cremini mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic, then cook until the onion turns soft.
- Stir in the sliced mushrooms and diced beets. Cook for 5 minutes until the mushrooms release their liquid and the beets begin to soften.
- Add the Arborio rice and stir for 2 minutes to coat the grains with the oil and butter.
- Pour in one cup of the warm vegetable broth and stir often until the liquid is mostly absorbed.
- Continue adding the broth one cup at a time, stirring after each addition and waiting until the liquid is absorbed before adding more. This takes about 20 minutes total.
- Once the rice is tender and creamy, remove the pot from the heat. Stir in the Parmesan cheese, then season with salt and black pepper.
- Spoon into bowls and top with chopped fresh parsley before serving.
Extra Tips
Warm the broth ahead of time so the rice cooks evenly and stays creamy. If the beets are very firm after the initial cook, add a splash of extra broth and cover the pot for a few minutes at the end. Leftovers reheat well with a little more broth stirred in to loosen the texture.Course: Main Course Cuisine: Italian Equipment: Large pot, Wooden spoon, Knife
Creepy Crawly Squid Ink Pasta Bolognese
This black pasta turns a standard Bolognese into a fitting Halloween dinner. The squid ink strands stand out on the plate and give the meal a dark base that feels seasonal without extra effort. It works well for weeknight dinners or small get-togethers when you want something hearty yet themed.
The sauce stays thick and savory, with ground beef and vegetables simmered in tomatoes. The pasta keeps a slight chew and picks up the rich flavor. Black olive spiders on top add the crawly detail that ties the whole dish together.
Serves 4 people.
Ingredients
- 12 ounces squid ink spaghetti
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 black olives
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 6 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes and beef broth. Add the oregano, salt, and pepper. Bring the sauce to a simmer and cook for 20 minutes, stirring now and then, until it thickens.
- While the sauce simmers, bring a large pot of salted water to a boil. Add the squid ink spaghetti and cook according to package directions until al dente. Drain the pasta in a colander.
- Divide the cooked pasta among four plates. Spoon the Bolognese sauce over the top.
- Slice each black olive in half lengthwise. Use one half as the spider body and cut the other half into thin strips for legs. Arrange the olive pieces on top of each serving to form spiders. Sprinkle with chopped parsley before serving.
Extra Tips
Make the olive spiders right before serving so they stay neat on the pasta. If the sauce thickens too much while simmering, add a splash of the pasta cooking water to loosen it. Leftovers keep in the fridge for two days and reheat well in a covered skillet with a little broth to restore moisture.Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, Colander
Bat Wing Barbecue Ribs with Apple Slaw
These ribs bring a fun Halloween twist to a classic barbecue meal. The ribs are seasoned and sauced until tender with a smoky finish, while the apple slaw adds a crisp, fresh contrast on the side. It works well for a casual family dinner or small gathering when you want something hearty yet a little themed.
The combination gives tender, saucy meat paired with bright, crunchy slaw that balances the richness. It feels satisfying without being heavy.
Serves 4 people.
Ingredients
- 2 racks baby back ribs (about 3 lbs total)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup barbecue sauce
- 4 cups shredded green cabbage
- 2 Granny Smith apples, thinly sliced
- 1 large carrot, shredded
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp celery seed
Instructions
- Preheat the oven to 300°F. Remove the membrane from the back of the ribs if it is still attached.
- In a small bowl, stir together the smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the ribs.
- Place the ribs on a baking sheet lined with foil. Cover tightly with another sheet of foil and bake for 2 hours until the meat is tender.
- Remove the ribs from the oven and uncover. Brush both sides with the barbecue sauce. Return to the oven uncovered for 20 minutes to set the sauce.
- While the ribs finish, make the slaw. In a large bowl, combine the shredded cabbage, sliced apples, and shredded carrot.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery seed until smooth. Pour over the cabbage mixture and toss until evenly coated.
- Let the ribs rest for 5 minutes after baking, then slice between the bones into individual portions. Serve with the apple slaw on the side.
Extra Tips
The slaw can be made up to 2 hours ahead and kept in the fridge so the flavors have time to meld while the ribs cook. If you prefer a less sweet slaw, reduce the honey by half. Leftovers reheat well in a 350°F oven with a little extra barbecue sauce brushed on top.Course: Main Course Cuisine: American Equipment: Oven, Baking sheet, Mixing bowl, Knife
Ghost Pepper Turkey Chili with Skillet Cornbread
This recipe brings a bold, spicy edge to Halloween dinner. Ghost peppers give the turkey chili real heat while the lean meat and beans keep it filling. It suits a weeknight meal or a casual get-together when the weather turns cool.
The chili tastes smoky and rich with a slow-building kick. The skillet cornbread bakes up with a crisp crust and soft center that balances the spice.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 2 ghost peppers, finely minced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
Instructions
- Heat a large pot over medium heat and add the ground turkey. Cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and ghost peppers to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the chili powder, cumin, and salt. Cook for 1 minute to toast the spices.
- Pour in the fire-roasted tomatoes, black beans, and chicken broth. Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring now and then.
- While the chili simmers, heat the oven to 400 degrees and place a cast iron skillet inside to warm.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining salt. In a separate bowl, whisk the milk, egg, and melted butter.
- Combine the wet and dry mixtures and stir just until smooth. Remove the hot skillet from the oven, pour in the batter, and return it to the oven.
- Bake the cornbread for 18 minutes until the top is golden and a toothpick comes out clean. Serve slices alongside bowls of chili.
Extra Tips
Make the chili a day ahead and reheat it gently on the stove so the flavors meld more deeply. If the heat feels too strong, serve the cornbread with a little extra butter to mellow each bite. Leftovers keep well in the fridge for three days and the cornbread stays moist when wrapped tightly.Course: Main Course Cuisine: American Equipment: Large pot, Cast iron skillet, Mixing bowl
Mummy Eggplant Parmesan with Marinara
This recipe turns classic eggplant parmesan into a playful Halloween main dish. Thin strips of mozzarella form bandage-like layers over crispy baked eggplant, while a pool of marinara underneath adds color and flavor. It is an easy way to serve something familiar that still fits the season.
The finished dish has a crunchy coating on the eggplant, gooey melted cheese, and bright tomato sauce in every bite. It works well for a weeknight dinner before trick-or-treating or for a small gathering.
Serves 4 people.
Ingredients
- 2 large eggplants, cut into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups plain breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 8 ounces mozzarella cheese, cut into thin strips
- 1/4 cup grated Parmesan cheese
- 4 black olives, halved
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Set up three shallow bowls. Place the flour in the first, the beaten eggs in the second, and mix the breadcrumbs with Italian seasoning, salt, and pepper in the third.
- Dip each eggplant round in flour, then egg, then the seasoned breadcrumbs, pressing so the crumbs stick.
- Arrange the coated rounds on the baking sheet and drizzle lightly with olive oil. Bake for 20 minutes, flipping halfway, until golden and crisp.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 baking dish. Lay the baked eggplant rounds in a single layer over the sauce.
- Spoon the remaining marinara over the eggplant. Lay the mozzarella strips across the top in overlapping lines to create a mummy-wrap effect, leaving small gaps for the olive eyes.
- Sprinkle Parmesan cheese over everything and add the olive halves as eyes. Return to the oven for 10 minutes until the cheese is melted and bubbly.
Extra Tips
Slice the mozzarella while it is cold so the strips stay neat when you lay them across the eggplant. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the coating crisp. If you want less cheese, use fewer strips but keep the olives so the mummy face stays clear.Course: Main Course Cuisine: Italian Equipment: Baking sheet, 9×13 baking dish, Three shallow bowls
Spooky Wild Rice Stuffed Acorn Squash with Cranberries and Feta
This recipe pairs roasted acorn squash with a filling of nutty wild rice, sweet dried cranberries, and salty feta. It works well for a weeknight dinner or a small holiday gathering when you want something seasonal but straightforward.
The squash softens in the oven while the filling stays chewy from the rice and gets bright pops from the cranberries. Feta adds a creamy finish that balances the earthy flavors.
Serves 4 people.
Ingredients
- 2 medium acorn squashes
- 1 cup uncooked wild rice
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup dried cranberries
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Cut each acorn squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and brush the flesh with 1 tablespoon of olive oil. Sprinkle with half the salt and pepper. Roast for 35 to 40 minutes until the squash is tender when pierced with a fork.
- While the squash roasts, cook the wild rice according to package directions in a medium saucepan. Drain any excess liquid and set the rice aside.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Remove the skillet from the heat. Stir in the cooked wild rice, dried cranberries, thyme, remaining salt, and black pepper. Mix until combined.
- Spoon the rice mixture evenly into the roasted squash halves. Return the baking sheet to the oven for 5 minutes to warm the filling through.
- Remove from the oven. Sprinkle the crumbled feta cheese and chopped parsley over the top before serving.
Extra Tips
Cook the rice and onion mixture a day ahead and store it in the fridge so you can simply stuff and bake the squash on the day you serve it. If the cranberries taste too sweet, add an extra pinch of salt to the filling before stuffing. Leftovers reheat well in a 350 degree F oven for 10 minutes with a light cover of foil to keep the squash from drying out.Course: Main Course Cuisine: American Equipment: Baking sheet, Medium saucepan, Skillet
