How To Make Mushroom and Wild Rice Stuffed Squash Recipe
A flavorful dish consisting of savory mushroom and wild rice stuffing inside a roasted squash boat.
Serves:
Ingredients
- 2 medium-sized acorn squash, halved and seeds removed
- 1 tbsp olive oil
- 1 cup cooked wild rice
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions
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Preheat oven to 375°F.
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Rub squash halves with olive oil and place them cut-side down on a baking sheet. Bake for 40-45 minutes until tender.
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While the squash is roasting, prepare the stuffing. Heat butter in a large skillet over medium heat. Add onion and garlic, and sauté until tender.
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Add mushrooms, thyme, sage, salt, and pepper. Cook until mushrooms are browned and tender, about 10 minutes.
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Stir in cooked wild rice and parsley, and remove from heat.
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Once the squash is tender, remove from the oven and flip them over. Divide the stuffing mixture evenly among the four halves, filling them to the top.
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Return the stuffed squash to the oven and bake for 10-15 more minutes, until the stuffing is heated through and the tops are slightly browned.
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Serve hot.
Nutrition
- Calories : 277kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 8mg
- Sodium : 16mg
- Total Carbohydrates : 49g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 7g
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