Wild Rice Stuffed Acorn Squash

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves cut side down in a baking dish with a splash of water and bake for 30 minutes, until the flesh starts to soften.

2. While the squash bakes, melt the butter in a large saucepan over medium heat. Add the diced onion, minced garlic and chopped mushrooms and cook, stirring, for about 6 minutes until softened.

3. Stir in the long grain and wild rice mix and the vegetable stock. Bring to a boil, then reduce the heat to low, cover and simmer for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.

4. Remove the pan from the heat. Stir in the dry corn bread stuffing mix and chopped fresh sage until evenly combined.

5. Turn the squash cut side up in the baking dish, pressing the flesh lightly if needed. Spoon the rice stuffing into each half, mounding it over the top.

6. Bake for 15 to 20 minutes, until the squash is tender when pierced with a knife and the stuffing is heated through. Serve hot.