- 4 medium acorn squash (about 22 ounces each)
- 3 tablespoons olive oil, divided
- 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
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped pecan halves, toasted
- 2 tablespoons minced fresh parsley
- 3/4 cup water
- Preheat oven to 400°. Cut squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes.
- In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture.
- Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes. Yield: 8 servings.
Reviews for Wild Rice Stuffed Squash
"iI've made these recipe many times over the last few years. Everyone I have made it for loves it."
"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."
"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"