Stuffed Squash Recipe
"Squash Recipes Online"

2 acorn or small butternut squash

1 box (about 6 oz.) wild rice mix

Cut squash in half lengthwise, clean out, and discard seeds. Bake the squash, cut side down, on a greased cookie sheet at 375 F. for 50 to 60 minutes, until soft when pierced.

Prepare rice mix and set aside.

Remove cooked squash from pan, let cool slightly, then scoop out some of the squash, leaving about a half-inch of squash to create a shell. Mix the scooped out squash with the rice and add your choice of the following ingredients, using 1/4 cup measure as a guide:

Diced apples, pears, or peaches

Grated carrot

Finely chopped celery, zucchini, onions, or scallions


Chopped cranberries

Hulled, unsalted sunflower seeds, lightly toasted

Chopped walnuts or pecans, lightly toasted

Chopped sun-dried tomatoes

Fresh or frozen corn or peas

Chopped spinach

Diced tofu, tempeh, or seitan

Cooked, drained beans

Diced, cooked sweet potatoes

Fill each squash half with a generous amount of filling. Cover and bake for another 20 to 30 minutes if using raw ingredients. If ingredients are precooked or do not require extra cooking, just fill and serve.

Servings: 4.

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