Wild Rice Stuffed SquashFrom janetms 7 years ago
- 1 (6 ounce) package long grain shopping list
- 1 cup cooked brown rice shopping list
- 3 cups vegetable or chicken broth - divided shopping list
- 1 teaspoon rubbed sage shopping list
- 1 teaspoon dried thyme shopping list
- 2 celery ribs, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 tablespoon olive or vegetable oil shopping list
- 3/4 cup dried cranberries shopping list
- 1/2 cup toasted, coarsely chopped pecans shopping list
- 2 tablespoons minced fresh parsley shopping list
- 4 medium acorn squash shopping list
- 3/4 cup water shopping list
How to make it
- In a large saucepan, cook the wild rice according to package directions. Use 1 cup stock in place of 1 cup of the water. Use , meanwhile, cook brown rice in the remaining 2 cups stock. Combine and add sage and thyme.
- 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.