Best Wild Rice Cherries Apricots And Cheesy Stuffed Acorn Squash Recipes

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WILD RICE STUFFED ACORN SQUASH



Wild Rice Stuffed Acorn Squash image

A filling vegetarian main course dish, squash stuffed with stuffing and rice!

Provided by sherry

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
  • Make the stuffing mix as instructed on the package, and set aside.
  • Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
  • Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g

WILD RICE STUFFED SQUASH



Wild Rice Stuffed Squash image

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

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

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, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.

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