VEGETARIAN ACORN SQUASH STUFFED WITH WILD RICE
I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.
Provided by HanukkahGrrl
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
- Place squash, cut sides-down, in the prepared baking dish.
- Bake in the preheated oven until tender, about 45 minutes.
- While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
- Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
- Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
- Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 91.3 g, Cholesterol 24.7 mg, Fat 11 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 15.6 g
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Md Amir (MD DIDAR)
[email protected]The stuffing was a bit bland.
Sam Torres
[email protected]The acorn squash was a bit too hard for my taste.
Rickey PARKER
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Meraj Din
[email protected]I'm definitely making this dish again!
Amiira foosi Maxamuud
[email protected]This recipe is perfect for a cozy fall dinner.
Nicanor josafat Montiel
[email protected]I served this dish with a side of roasted vegetables.
Amio Tioni
[email protected]This dish is a great make-ahead meal. You can roast the squash and make the stuffing ahead of time.
Claude Daylight
[email protected]I used a combination of wild rice and brown rice for the stuffing.
Katie McKinnon
[email protected]I added some chopped walnuts to the stuffing for extra crunch.
Minhaj Rahman
[email protected]This recipe is a great way to use up leftover wild rice.
ismail abeeb
[email protected]I'm not usually a fan of acorn squash, but this recipe changed my mind! The stuffing was so flavorful and the squash was perfectly roasted.
alex ismero
[email protected]I made this for a potluck and it was a huge success! Everyone raved about how delicious it was.
Fernando Bento
[email protected]This dish was a hit with my family! Everyone loved the combination of flavors and textures.
Khadim Shah
[email protected]Absolutely loved this recipe! The acorn squash was perfectly tender and flavorful, and the wild rice stuffing was a delicious and hearty addition.