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Wild Rice Stuffed Squash Recipe

Wild Rice Stuffed Squash Recipe photo by Taste of Home

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I made this recipe when we invited both families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it.

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Wild Rice Stuffed Squash Recipe

Prep: 45 min. Bake: 50 min.

Yield: 8 Servings

45 50 95

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 olive 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.

Nutritional Facts 1 serving (1 each) equals 275 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 593 mg sodium, 53 g carbohydrate, 6 g fiber, 6 g protein.

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

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Wild Rice Stuffed Squash

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Reviewed on Dec. 15, 2012 by momof29

Devine!

Reviewed on Sep. 04, 2012 by shaveh

iI've made these recipe many times over the last few years. Everyone I have made it for loves it.

Reviewed on Dec. 17, 2010 by williamsegraves

These were absolutely delicious! The cranberries and pecan halves gave this a very harvesty/Christmasy taste and they came out of the oven perfectly cooked.

Reviewed on Nov. 20, 2008 by snagcat1995

I am going to make this for dinner tonight with a few slices of pot roast and a savory gravy with the same seasonings as the stuffing. yum yum Darlene Hall