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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)

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PREP TIME	45 Min
COOK TIME	50 Min
READY IN	1 Hr 35 Min

SERVINGS

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Servings
USMETRIC

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

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.

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REVIEWS

Reviewed on Dec. 7, 2006 by Deb J.

Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all... MORE

Reviewed on Oct. 25, 2006 by Brandielion

I thought this recipe was deliciious! I changed it up a bit though. I used vegetable broth,... MORE

Reviewed on Oct. 21, 2007 by MGEE73

Overall, this was a delicious dish and well received by guests. Did make a few changes - used... MORE

Reviewed on Nov. 1, 2006 by Jessaboo

A very nice and flexible recipe. I didn't have prunes so I used chopped dates. Also added a... MORE

Reviewed on Nov. 6, 2008 by Tigerlily

I made this with Butternut Squash, and made it a filling vegetarian dish by using 1 bag boca... MORE

Reviewed on Feb. 29, 2008 by Kristy

I thought it was good, but my husband thought it was great! Went well with the roasted lemon... MORE

Reviewed on Jan. 5, 2007 by MIDOW

This was good, I used apple since I can't have cranberries. Am going to make again without... MORE