Wild Rice Stuffed Squash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon dried thyme
- 1 medium onion chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon rubbed sage
- 3 tablespoons olive oil divided
- 2 celery ribs chopped
- 3/4 cup dried cranberries
- 1 package (6 ounces) long grain and wild rice mix
- 4 medium acorn squash (about 22 ounces each)
- 2-1/3 cups vegetable or chicken broth
- 1/2 cup coarsely chopped pecan halves toasted
- Carbohydrate 5.52503383323066 g
- Cholesterol 0 mg
- Fat 1.3878593755212 g
- Fiber 0.589417072765443 g
- Protein 0.113402708315361 g
- Saturated Fat 0.193301858396391 g
- Serving Size 1 1 servings. (19g)
- Sodium 8.76984166665893 mg
- Sugar 4.93561676046521 g
- Trans Fat 0.0663697666778308 g
- Calories 33 calories
Preheat oven to 400degrees. Cut squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
