Wild Rice Stuffed Acorn Squash
Description
This wild rice stuffed acorn squash vegetarian main dish recipe fills roasted squash halves with a savory mixture of seasoned stuffing and fluffy rice.
Ingredients
•
2 acorn squash, halved and seeded
•
1 (6 ounce) package dry corn bread stuffing mix
•
2 teaspoons butter
•
1 onion, diced
•
1 clove garlic, minced
•
1 cup chopped fresh mushrooms
•
1 cup long grain and wild rice mix
•
2 sprigs fresh sage, chopped
•
2 cups vegetable stock
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2
Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3
Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4
Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5
Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6
Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.