Acorn Squash Filled with Wild Rice Stuffing

Name: Acorn Squash Filled with Wild Rice Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tsp Butter; 6 oz Cornbread Stuffing Mix; 2 sprigs Fresh Dill; 1 whole Garlic; 1 cup Mushrooms; 1 whole Onion; 1 cup Rice Blend; 2 whole Squash; 2 cups Vegetable Stock

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Acorn Squash Filled with Wild Rice Stuffing pairs nutty, tender squash with a herbed blend of wild rice, cornbread stuffing, mushrooms, onion, and garlic. The contrast of caramelized edges and fluffy, aromatic filling makes it a cozy vegetarian main or hearty side, perfect for fall dinners or holiday tables.

Prep30 mins
Cook1 hr
Serves8
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a large baking pan.
2

Arrange the squash cut-sides down in the prepared pan and bake in the preheated oven until just barely soft to the touch, about 25 minutes.
3

Meanwhile, prepare the stuffing mix as directed on the package and set it aside.
4

Melt 2 teaspoons butter in a saucepan over medium heat. Add the onion and the garlic; cook until the onion is translucent, about 10 minutes. Add the mushrooms; cook until they begin to release their juices, about 5 minutes.
5

Stir in the rice mix and sage; cook until the vegetables start to brown, about 5 minutes. Add the stock and stir to combine. Cover, lower the heat to a simmer, and simmer until tender, 30 to 40 minutes.
6

Gently combine the rice and stuffing; spoon the mixture into the squash centers without packing it. Bake until tender, about 15 minutes.