Wild Rice Stuffed Acorn Squash

american american_region asian european french korean side main drink savory hard medium

Prep

24 min

Cook

118 min

Total

142 min

Ingredients (9)

2 acorn squash, halved and seeded g

1 (6 ounce) package dry cornbread stuffing mix g

2 teaspoons butter g

1 onion, diced g

1 clove garlic, minced g

1 cup chopped fresh mushrooms g

1 cup long grain and wild rice mix g

2 sprigs fresh sage, chopped g

2 cups vegetable stock g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.

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

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.

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.

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