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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Ingredients
- 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
- 1/4 teaspoon Frontier Co-op® Table Grind Sea Salt
- 1/4 teaspoon Frontier Co-op® Organic Whole Thyme Leaf
- 1/4 teaspoon Frontier Co-op® Organic Garlic Powder
- 1 teaspoon Frontier Co-op® Organic Parsley Leaf Flakes
- 1/8 teaspoon Frontier Co-op® Organic Ground Sage Leaf
- 1/8 teaspoon Frontier Co-op® Organic Medium Grind Black Pepper
Directions
- 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.
- Allow to cool for 5 minutes, then enjoy!
