5 cups acorn squash, peeled and cut into 3/4″ pieces

1 cup wild rice, uncooked

3 cups reduced sodium vegetable broth

1 tbsp. extra virgin olive oil

1 medium onion, finely chopped

¾ cup celery, finely chopped

½ cup almonds, chopped and toasted

½ cup dried apricots, chopped

½ cup dried cranberries

1 tbsp. NutriFit Rockin’ Moroccan Salt Free Spice Blend (For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp. coriander, 1/4 tsp. black pepper.)



1.   Preheat oven to 375º F.

2.   Cook the rice in the broth.

3.   In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasoning.

4.   Lightly steam the squash, sprinkled with the seasoning blend, in a microwave safe glass dish.

5.   Combine the squash cubes with the rice mixture. Cover with aluminum foil and bake for 15 minutes or until squash flesh is thoroughly tender.