Delicious Stuffed Squash Recipe | Wild Rice & Mushrooms

The recipe I'm making today is filled with things I love - acorn squash, wild rice, mushrooms, pecans, and dried cranberries. It is hearty, healthy, and delicious, making it perfect for an Autumn dinner.

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The Recipe

Ingredients

1 acorn squash (washed, halved, seeds removed)

Olive oil

2 TBSP diced onion

1 large celery stalk, chopped

1/3 cup wild rice blend

2/3 cup vegetable broth

1/4 tsp each - garlic powder, thyme, basil, poultry seasoning

salt and pepper to taste

1/2 cup chopped mushrooms

1/4 cup chopped pecans

1/4 cup dried cranberries

Directions

1. Cut and clean acorn squash. Lightly oil the cut side. Place cut side down on a parchment-lined baking sheet. Bake at 425°F for about 30 minutes, until tender.

2. In a small saucepan, saute onion and celery. Add spices.

3. Add rice and broth to the onion mixture and cook until the rice is tender.

4. In the meantime, chop the mushrooms and saute in a large frying pan until softened and lightly browned.

5. Add cooked rice mixture to the mushrooms. Add nuts and craisins.

6. Fill the squash with the stuffing and serve.

Variations

• Use this stuffing to stuff just about anything...other squash varieties, mushrooms, peppers, or even pork chops!

• Use a variety of mushrooms.

• Instead of pecans, use walnuts or pistachios.

• Dried cherries work in place of the dried cranberries.

• Add in pepitas along with or in place of the nuts.

• Add shredded cheese.

• Add in additional veggies such as quartered Brussels sprouts, small broccoli florets, cubed roasted beets, or cubed butternut squash.

Dietary Restrictions

This recipe is vegan and gluten-free as written.

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