Stuffed Acorn Squash
4 mediumacorn squashes
1 lbmushrooms, chopped
2 conion, chopped
1/2 cfresh parsley, minced
1 tspdried basil
4 Tbspchicken stock
1 1/2 cwild brown rice blend, cooked
How to Make Stuffed Acorn Squash
- Cut 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.
- Remove 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.