Wild Rice Stuffed Squash

Name: Wild Rice Stuffed Squash
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 2 kgs medium acorn squash (about each); 2 ribs celery ribs, chopped; 548 milliliters vegetable or chicken broth; 91 grams dried cranberries; 1 teaspoon dried thyme; 2 Tbsps minced fresh parsley; 1 Tbsp olive oil; 1 medium onion, chopped; 50 grams coarsely chopped pecan halves, toasted; 170 grams package long grain and wild rice mix; 1 teaspoon rubbed sage; 177 milliliters water

If you have roughly 1 hour and 35 minutes to spend in the kitchen, Wild Rice Stuffed Squash might be a great gluten free, dairy free, and lacto ovo vegetarian recipe to try. One serving contains 384 calories, 7g of protein, and 7g of fat. This recipe serves 8. A mixture of water, celery, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather inexpensive side dish.

Instructions

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.

Ingredients you will need

Seasoning Mix

Cranberries

Parsley

Celery

Pecans

Broth

Onion

Thyme

Rice

Sage

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Remove from the heat. Stir in rice mixture.

Ingredients you will need

Rice

Cut squash in half widthwise.

Ingredients you will need

Squash

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.

Ingredients you will need

Squash

Seeds