Wild Rice Stuffed Acorn Squash

This wild rice stuffed acorn squash vegetarian main dish recipe fills roasted squash halves with a savory mixture of seasoned stuffing and fluffy rice.

• 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 prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.

Step 3

Meanwhile, prepare stuffing mix according to package instructions. Set aside.

Step 4

Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.

Step 5

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

Step 6

Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.