Stuffed Squash

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.

2  squashes, washed and cut in half lengthwise
1/4 cup vegetable oil
1/4 teaspoon sea salt
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1 teaspoon parsley
1/8 teaspoon sage
1/8 teaspoon 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
Preheat oven to 375 degrees.

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.

In the meantime, combine oil, spices, rice, mushrooms, bread crumbs, nuts, and half of the cheese.

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.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 1 hr

Servings: 4

Recipe By: Karen Miles

From: Frontier Files

Nutrition Facts
As prepared, each serving contains 470 calories, 29g total fat, 30mg cholesterol, 430mg sodium, 43g total carbohydrate and 14g protein.