Squash loaded with stuffing and rice is a substantial vegetarian main meal!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 acorn squash, halved and seeded
- 1 (6 ounce) package dry corn bread stuffing mix
- 2 teaspoons butter
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup chopped fresh mushrooms
- 1 cup long grain and wild rice mix
- 2 sprigs fresh sage, chopped
- 2 cups vegetable stock
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
- Make the stuffing mix as instructed on the package, and set aside.
- Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
- Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 637 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
We stuffed them with a home made stuffing with rice. Was absolutely amazing. Definitely going to make it again!!
I have tried this twice now. The rice needs to be precooked or it ends up crunchy. Also, the times listed are not correct. I have had to over cook the final cook time by double. The flavors are amazing once it gets cooked.
Fantastic! Used much less vegetable stock Used 15 oz can Canoe Wild Rice Used ? amount of stuffing
Took a leap and made this for Christmas Eve dinner. It was a hit! The only thing I changed was that I tripled the sage to make sure some of the flavor came through. Satisfying winter meal the the whole family appreciated
So many compliments! This is a hardy, wholesome, beautifully presented side or main dish. Just cut into quarter for a side dish.
This was delicious. I used an extra cup of broth because I like a moist stuffing. I also sprinkled parmesan cheese on top. This would be a great elegant choice for the vegetarian/vegan at your Thanksgiving table.
easy and yummy
I really enjoyed this dish. I had to use a buttercup squash, as acorn was not available for some reason. I would make this again for sure.
we loved this! Definitely a keeper!! I made it according to the instructions but it can be very versatile. My husband suggested adding some chicken. I think dried cranberries would be a nice addition. when I roasted the squash initially, I did season it with some salt and pepper.
Made it exactly according to the directions and in the order listed. Turned out very good. Had some stuffing left over so I added some cream of mushroom soup, sweet corn, lima beans and cheese on top for a casserole the next day. I will definately make this again.
I loved this recipe! I did add some cooked sausage and diced apples. I will definitely make this again!!
Roasted the butternut seeds 15 minutes with a roasted garlic, rosemary & sea salt seasoning. Topped the stuffing rice mixture to ad a little crunch. Also used vegetable broth instead of water. Yummy.
It was easy and taste so wonderful
It was easy and taste so wonderful
This recipe is really good, but since I buy mostly organic foods, I had to change two ingredients. I substituted an organic brand of corn bread mix and a quinoa and brown rice precooked packet.
Very tasty. I only added carrots and fresh garlic
This is very good. I followed the recipe except I didn’t have fresh sage. Will definitely make this again soon. Thank you Sherry for the recipe.
I make this, but do not use corn bread or stuffing mix. Just rice, veggies and some cubed cheese. Sometimes I use wild rice or black rice in addition to some white rice. Soooo delish.
YUM! I cooked my squash a full 40 mins before adding the stuffing mix. I also added spices to our taste and doubled the stuffing mixture so I’d have a full 9×13 pan to make as well. We happily ate it for lunch or dinner for a week!
I instead used uncle ben’s long grain rice, cooked in my rice cooker, than combine with my onions and mushrooms and stuffing! Was so good!!
I followed the order of the recipe and had no issues, not sure what confused folks. I added pre-roasted chicken breasts to the rice mix and the chicken broth. I did cheat a bit and cut off the bottom of the squash so it would sit flat and only cut the tops off the squash (they were fairly small). Absolutely delicious. It was a meal on its own and was amazing! The sweetness of the acorn squash with the chicken rice and stuffing was a wonderful fall meal.