Stuffed Acorn Squash Recipe

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Stuffed Acorn Squash

Bonnie Glazier

By
@bbglaze

Just a great presentation, as it is served in the shell. If you cut a little slice off the bottom of the squash before baking it will sit flat. I enjoy squash anyway it is prepared, but this brought many smiles.

Rating:
★★★★★ 3 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

4 medium
acorn squashes
1 lb
mushrooms, chopped
2 c
onion, chopped
2 clove
garlic
1/2 c
fresh parsley, minced
1 tsp
dried basil
4 Tbsp
chicken stock
1 1/2 c
wild brown rice blend, cooked
pinch
paprika

Step-By-Step

1Cut squashes in half lengthwise. Remove seeds and bake for 30-35 minutes at 350F. Meanwhile, saute mushrooms, onion, and garlic in a lightly oiled skillet until ingredients are lightly browned. Combine with herbs, chicken stock and cooked rice. Set aside.
2Remove pulp from cooked squash and transfer to a large mixing bowl. Blend in the vegetable-rice mixture and spoon into each squash shell. Sprinkle with freshly ground pepper, paprika, and a little more parsley. Bake at 350F for 25-30 minutes, or until heated through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy