Savory Mushroom and Wild Rice Stuffed Squash

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  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 0 hrs 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. 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.

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