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
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
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Emran Bedrou
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Mohamed Inzam
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Hannah Mcardle
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Amaya Browne
[email protected]I loved the presentation of this dish. It's so colorful and festive.
Noel Matea
[email protected]I added some chopped walnuts to the stuffing for extra crunch.
Kohinur Begom
[email protected]I used a different type of squash, and it turned out great. This recipe is very versatile.
Abeselom Teklhaimanot
[email protected]I'm a vegetarian, so I omitted the bacon from the recipe. It was still delicious!
Queen Creations
[email protected]This is a great recipe for fall. The acorn squash is in season, and the wild rice adds a nutty flavor that is perfect for the season.
YASIR RAJPUT
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it!
Matso Toli
[email protected]I love that this recipe is healthy and flavorful. It's a great option for a weeknight meal.
Elizabeth Humphrey
[email protected]This dish is a great way to use up leftover wild rice. I had some leftover from a previous meal, and it worked perfectly in this recipe.
Yasir Hossain Rahat
[email protected]I'm not a big fan of acorn squash, but this recipe changed my mind. The stuffing was so delicious that it made the squash irresistible.
Brandi Kittredge
[email protected]I was pleasantly surprised by how easy this recipe was to make. The instructions were clear and concise, and the dish turned out beautifully.
Kelly Friedman
[email protected]This recipe was a hit! The wild rice stuffing was flavorful and the acorn squash was perfectly tender. I will definitely be making this again.