"A filling vegetarian main course dish, squash stuffed with stuffing and rice!" — sherry
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acorn squash, halved and seeded
1 (6 ounce) package
dry corn bread stuffing mix
chopped fresh mushrooms
long grain and wild rice mix
fresh sage, chopped
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!
Not a hit, but worth the try, we prefer the sweeter versions.
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.
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.
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.
Stuffing was alittle dry might try adding some cheese to give it some moisture.
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.
I made this vegetarian entree for Thanksgiving. Me and my husband loved it so much that I made it for Christmas. A must try!
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Stuffed Acorn Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 19
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