Wild Rice Stuffed Squash Recipe

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Wild Rice Stuffed Squash Recipe
Wild Rice Stuffed Squash Recipe photo by Taste of Home
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Wild Rice Stuffed Squash Recipe

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Publisher Photo
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. —Robin Thompson, Roseville, California
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min.

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

Nutritional Facts

1 each: 275 calories, 7g fat (1g saturated fat), 0 cholesterol, 593mg sodium, 53g carbohydrate (16g sugars, 6g fiber), 6g protein.

  • 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 or vegetable 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Wild Rice Stuffed Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p119

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Reviews forWild Rice Stuffed Squash

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momof29 User ID: 6105359 154986
Reviewed Dec. 15, 2012

"Devine!"

MY REVIEW
shaveh User ID: 4810621 154985
Reviewed Sep. 4, 2012

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

MY REVIEW
williamsegraves User ID: 3296408 69323
Reviewed Dec. 17, 2010

"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."

MY REVIEW
snagcat1995 User ID: 1592569 154085
Reviewed Nov. 20, 2008

"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"

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