Savory Mushroom and Wild Rice Stuffed Squash
- Total Time: 1 hours 15 mins
- Hands-on Time: 15 mins
- Makes: 4 servings
The turban-shaped butternut or ridged green acorn squash work nicely for this recipe, as they hold stuffings well and, when cut in half, are just the right size per serving.
- 1/4 teaspoon Frontier Table Grind Sea Salt 5 lb
- 1/4 teaspoon Frontier Organic Whole Thyme Leaf 0.63 oz.
- 1/4 teaspoon Frontier Organic Garlic Powder 2.33 oz.
- 1 teaspoon Frontier Organic Parsley Leaf Flakes 0.24 oz.
- 1/8 teaspoon Frontier Organic Ground Sage Leaf 0.80 oz.
- 1/8 teaspoon Frontier Organic Medium Grind Black Pepper 1.80 oz.
- 2 squashes, washed and cut in half lengthwise
- 1/4 cup vegetable oil
- 1 cup cooked wild rice
- 1 cup chopped mushrooms
- 1/2 cup whole wheat bread crumbs
- 1/4 cup finely chopped walnuts
- 1 cup grated cheddar cheese
1. Preheat oven to 375 degrees.
2. Remove seeds and fibers from squash and place, cut side down, in shallow pan with about 1/4 inch of water. Bake until almost tender, about 40 minutes.
3. In the meantime, combine oil, spices, rice, mushrooms, bread crumbs, nuts, and half of the cheese.
4. Remove squash from oven and fill with mushroom mixture. Bake until tender and browned, about another 20 minutes, sprinkling remaining cheese over tops about halfway through cooking.