Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Thanksgiving
More Recipes Like This
Venison and Wild Rice Stuffed Acorn Squash
Curried Wild Rice and Squash Soup
Wild Rice and Squash Pilaf
Wild Rice Stuffing Bake
Wild Rice 'n' Bread Dressing
MORE
Top Related Articles
Apple Stuffed Acorn Squash (Video)
Carrot Pecan Wild Rice (Video)
Glazed Butternut Squash (Video)
Vegetarian Thanksgiving
Get Stuffed
Winter Squash: How To Cook It
Winter Squash Types
turban squash
Zucchini and Summer Squash
Sweet Potato Puff (Video)
Related Collections
Acorn Squash
Canned Vegetable Broth and Stock
Canned Soup and Stock
Fall - Fresh Winter Squash
Fresh Winter Squash
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
LEARN MORE
Wild Rice Stuffed Squash
SUBMITTED BY:
Robin Thompson
"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."
RECIPE RATING:
Read Reviews
(7)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
50 Min
READY IN
1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
1 (6 ounce) package 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 toasted, coarsely chopped pecans
2 tablespoons minced fresh parsley
4 medium acorn squash
3/4 cup water
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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 nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 7, 2006 by Deb J.
X
Full Review
Deb J.
Dec. 7, 2006
Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all my clients... plus for my big Thanksgiving gathering. Here are my modifications: sometimes I use celery, but fennel as a replacement also works nicely. I also use 1 peeled chopped apple and about 3 ounces of rehydrated porcini mushrooms. I use the 1 1/2 cups of porcini soaking water to moisten the sauteed vegetables toward the end of cooking (in place of the recipe's stock). Finally, I use at least 3 tablespoons of fresh, finely chopped herbs such as rosemary, oregano and thyme. If you don't have them fresh, definitely use dried. The porcini mushrooms and the fresh herbs really bring this dish to life.
Was this review helpful?
[
YES
]
12 users found this review helpful
Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all...
MORE
MORE
Reviewed on Oct. 25, 2006 by
Brandielion
X
Full Review
Brandielion
Oct. 25, 2006
I thought this recipe was deliciious! I changed it up a bit though. I used vegetable broth, being a vegetarian. I also used walnuts and apples. It made the meal more meaty and filling. I also didn't use any cranberies just because I didn't have any, but they would have added a nice zip:)
Was this review helpful?
[
YES
]
4 users found this review helpful
I thought this recipe was deliciious! I changed it up a bit though. I used vegetable broth,...
MORE
MORE
Reviewed on Oct. 21, 2007 by
MGEE73
X
Full Review
MGEE73
Oct. 21, 2007
Overall, this was a delicious dish and well received by guests. Did make a few changes - used 1/2 red onion (chopped) since I was adding other ingredients; left out cranberries. Followed others' suggestions - used 1/4 fennel bulb (instead of celery) and added: dried oregano, 3 oz. cremini mushroom, 1 chopped/peeled apple. Sauteed the mushrooms at the same time as the fennel (celery) and onions. Added oregano to the rice mix and the apple with the parsley. Once the baked squash was out of the oven, sprinkled shredded cheddar cheese over the warm rice mixture. Due to limited oven space, I had to bake the squash in batches. Tightly covered foil is critical for steaming - I was a bit careless the 2nd go around and the squash didn't cook all the way.
Was this review helpful?
[
YES
]
3 users found this review helpful
Overall, this was a delicious dish and well received by guests. Did make a few changes - used...
MORE
MORE
Reviewed on Nov. 1, 2006 by Jessaboo
X
Full Review
Jessaboo
Nov. 1, 2006
A very nice and flexible recipe. I didn't have prunes so I used chopped dates. Also added a handful of golden raisins. Didn't have reg dried cranberries so I used sweetened. Left out the pecans altogether but did decide later that nuts (pecan or walnut) would give it a nice bite. Make sure you get your wild rice from White Earth Land Recovery Project. Can see this working with butternut squash and others as well. A really nice Autumn dish - would be especially nice for Thanksgiving.
Was this review helpful?
[
YES
]
1 user found this review helpful
A very nice and flexible recipe. I didn't have prunes so I used chopped dates. Also added a...
MORE
MORE
Reviewed on Nov. 6, 2008 by
Tigerlily
X
Full Review
Tigerlily
Nov. 6, 2008
I made this with Butternut Squash, and made it a filling vegetarian dish by using 1 bag boca crumbles, WHITE rice, and some onion, celery, mushroom, and a mix of dried cranberries and raisins, as well as some chopped pecans. My baby and my 5 and 8 year old and husband all like it.
Was this review helpful?
[
YES
]
0 users found this review helpful
I made this with Butternut Squash, and made it a filling vegetarian dish by using 1 bag boca...
MORE
MORE
Reviewed on Feb. 29, 2008 by
Kristy
X
Full Review
Kristy
Feb. 29, 2008
I thought it was good, but my husband thought it was great! Went well with the roasted lemon garlic chicken we had. Thanks for the recipe!
Was this review helpful?
[
YES
]
0 users found this review helpful
I thought it was good, but my husband thought it was great! Went well with the roasted lemon...
MORE
MORE
Reviewed on Jan. 5, 2007 by
MIDOW
X
Full Review
MIDOW
Jan. 5, 2007
This was good, I used apple since I can't have cranberries. Am going to make again without the squash.
Was this review helpful?
[
YES
]
0 users found this review helpful
This was good, I used apple since I can't have cranberries. Am going to make again without...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Wild Rice Stuffed Squash
Quick Links:
RECIPE BOX
|
SHOPPING LIST
Top Searches
sweet potato casserole
stuffing
pumpkin pie
slow cooker
chicken
cookies
green bean casserole
turkey
chili
apple pie
pecan pie
macaroni cheese
mashed potatoes
pork chops
meatloaf
sweet potatoes
banana bread
cranberry sauce
lasagna
pumpkin
RELATED PHOTOS FOR THIS RECIPE
POST A PHOTO