Wild Rice Stuffed Squash Recipe

Ingredients

• 1 package (6 ounces) long grain and wild rice mix
• 2-1/3 cups vegetable or chicken broth
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 tablespoon Crisco® Light Olive Oil or Canola Oil
• 3/4 cup dried cranberries
• 1/2 cup coarsely chopped pecan halves, toasted
• 2 tablespoons minced fresh parsley
• 4 medium acorn squash (about 22 ounces each)
• 3/4 cup water

Directions

• In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
• Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
• Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

Wild Rice Stuffed Squash published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p119