Savory Mushroom and Wild Rice Stuffed Squash

Savory Mushroom and Wild Rice Stuffed Squash

Total Time: 01h 15m
Hands-on Time: 00h 30m
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.

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  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.
  5. Allow to cool for 5 minutes, then enjoy!