Savory Mushroom and Wild Rice Stuffed Squash
The turban-shaped butternut squash or ridged green acorn squash work nicely for this recipe, as they hold stuffing well and are just the right size per serving when cut in half.
2 squashes, washed and cut in half lengthwise
1/4 cup vegetable oil
1/4 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Thyme
1/4 teaspoon Frontier Organic Garlic Powder
1 teaspoon Frontier Organic Parsley
1/8 teaspoon Frontier Organic Sage
1/8 teaspoon Frontier Organic Black Pepper
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.
As prepared, each serving contains 470 calories, 29g total fat, 30mg cholesterol, 430mg sodium, 43g total carbohydrate and 14g protein.