WILD RICE STUFFED SQUASH RECIPE: HOW TO MAKE IT
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 35 minutes
Prep Time 45 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Nutrition Facts : Calories 275 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 593mg sodium, CarbohydrateContent 53g carbohydrate (16g sugars, FiberContent 6g fiber), ProteinContent 6g protein.
WILD RICE STUFFED ACORN SQUASH [VEGAN] - ONE GREEN PLANET
This stuffed squash makes a perfect cold weather meal!
Provided by Dominique Ebra
Cook Time minutes
Yield servings
Nutrition Facts : Calories calories
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