Vegetarian Stuffed ACorn Squash
with wild rice and pecans
2 acorn squash, halved and
seeded
1 (6 ounce) package dry corn
bread stuffing mix
2 teaspoons butter
3 green 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 or
water
1 cup whole or chopped
pecans (optional)
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.
Serve with pecans on top.
|
