stuffed acorn squash

(3 ratings)
Recipe by
Bonnie Glazier
Palermo, ME

Just a great presentation, as it is served in the shell. If you cut a little slice off the bottom of the squash before baking it will sit flat. I enjoy squash anyway it is prepared, but this brought many smiles.

(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For stuffed acorn squash

  • 4 md
    acorn squashes
  • 1 lb
    mushrooms, chopped
  • 2 c
    onion, chopped
  • 2 clove
    garlic
  • 1/2 c
    fresh parsley, minced
  • 1 tsp
    dried basil
  • 4 Tbsp
    chicken stock
  • 1 1/2 c
    wild brown rice blend, cooked
  • pinch
    paprika

How To Make stuffed acorn squash

  • 1
    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.
  • 2
    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.

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