Wild Rice Stuffed Acorn Squash

Tender roasted squash halves are filled with a savory mixture of seasoned stuffing and fluffy rice, creating a nourishing and delicious dish!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 187 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.

Step 2

Place squash, cut sides down, in the pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes. Make stuffing mix as instructed on the package. Set aside.

Step 3

Melt butter over medium heat in a saucepan. Add onion and garlic. Cook until onion is translucent, about 10 minutes. Add mushrooms. Cook until juice begins to release, about 5 more minutes.

Step 4

Add rice mix and sage. Cook until vegetables begin to brown, about 5 minutes. Add stock and stir to combine. Cover, and reduce heat to a simmer. Simmer until tender, 30 to 40 minutes.

Step 5

Fold rice with reserved stuffing. Divide mixture between squash centers without packing it. Return stuffed squash to the oven and bake until tender, about 15 more minutes.