READY IN 1½ hrs

Wild Rice Stuffed Acorn Squash

Read Reviews (27)

"A filling vegetarian main course dish, squash stuffed with stuffing and rice!" — sherry

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
Make the stuffing mix as instructed on the package, and set aside.
Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 10, 2010

This recipe is fantastic. I ignored the order of the instructions as indicated in other reviews which was helpful. I made the rice and stuffing individually using broth instead of water. I sauteed shallots, garlic, green apples, celery and mushrooms in olive oil and then combined this mixture with dried cranberries, pecans, the rice and stuffing. I topped the stuffed squash with French's onions and grated parmesan which browned nicely. This recipe was flavorful, filling and tastes wonderfully of Thanksgiving!

—TerraMartia

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Most Helpful Critical Review

Dec 07, 2010

Not a hit, but worth the try, we prefer the sweeter versions.

—Catherine Corn

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38 Ratings

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Nov 18, 2009

This was fantastic. The only problem was that the recipe is listed in a bad order, I'm going to make it in the exact opposite order next time. It was also very good with little cubes of chicken mixed in the stuffing.

—LBott

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Dec 08, 2009

Delicious! Im a vegetarian, and I had this as my main course for Thanksgiving. It was amazing. I did tweak it a bit by adding poultry seasoning instead of the fresh sage, and I added dried cranberries instead of mushrooms.

—Kathleen

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Dec 21, 2010

Very good - the directions are definitely backwards - 1) start the rice first (I added celery and carrot), 2) then do the stuffing (on the stove top), 3) then bake the squash. I think the squash needed a salt rub before baking - it was pretty bland. My kids weren't big fans of the squash, so next time I will not stuff them, but cut them into cubes and toss them in with the stuffing and rice before baking. I ended up making only 2 squash, and did the full stuffing/rice recipe, and the extra stuffing filled up a pie pan nicely, and gave the kids a better stuffing to squash ratio.

—Kris

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Nov 12, 2009

Stuffing was alittle dry might try adding some cheese to give it some moisture.

—Jessica

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Nov 19, 2009

Very nice fall meal. I added diced cooked chicken in the mixture and drizzled extra stock on top to keep it from getting too dry. I will sprinkle pecans on top next time to add a little texture.

—Qclip2

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Jan 12, 2011

I made this vegetarian entree for Thanksgiving. Me and my husband loved it so much that I made it for Christmas. A must try!

—starritha

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Nutrition

Calories
187 kcal
9%

Carbohydrates
39.2 g
13%

Cholesterol
3 mg
< 1%

Fat
2.1 g
3%

Fiber
3.3 g
13%

Protein
5.1 g
10%

Sodium
637 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wild Rice Stuffed Acorn Squash

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 187
Calories from Fat: 19

% Daily Value *
Total Fat 2.1g 3 %
** Saturated Fat 0.8g 4 %
** Cholesterol 3mg < 1 %
Sodium 637mg 25 %
Potassium 566mg 16 %
Total Carbohydrates 39.2g 13 %
** Dietary Fiber 3.3g 13 %
Protein 5.1g 10 %
** Sugars 4.5g
Vitamin A 12 %
** Vitamin C 25 %
Calcium 8 %
** Iron 22 %
** Thiamin 19 %
** Niacin 21 %
** Vitamin B6 14 %
** Magnesium 15 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.