How to Make Vegetarian Acorn Squash Stuffed with Wild Rice - A Step-by-Step Guide

Acorn squash is a versatile and delicious vegetable that makes a perfect vessel for stuffing. When paired with hearty wild rice, this vegetarian dish becomes a satisfying and nutritious meal that is perfect for cooler weather. The combination of savory flavors and contrasting textures makes this dish a standout at any dinner table.

Acorn squash is a winter squash that has a mildly sweet and nutty flavor, which pairs well with the earthy taste of wild rice. When roasted, the flesh of t...

Read more

Ingredients

  • 2 (1 pound) acorn squash, halved and seeded
  • 2 teaspoons butter
  • ½ cup dry bread crumbs
  • ½ teaspoon dried thyme
  • 1 cup sliced fresh mushrooms
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 1 cup cooked wild rice
  • ¼ cup vegetable broth
  • ¼ cup low-fat sour cream
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon salt-free seasoning blend

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 2
  • Yield: 4 stuffed squash halves

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
  • Place squash, cut sides-down, in the prepared baking dish.
  • Bake in the preheated oven until tender, about 45 minutes.
  • While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
  • Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
  • Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
  • Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.
  • Nutrition

    491 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 380mg
    • Total Carbohydrate: 91g
    • Dietary Fiber: 12g
    • Total Sugars: 16g
    • Protein: 15g
    • Vitamin C: 102mg
    • Calcium: 288mg
    • Iron: 6mg
    • Potassium: 2083mg