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My review
Wild Rice Stuffed Squash
Robin Thompson
"I made this recipe when we invited both families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it."
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Ingredients
1 h 35 m servingsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
- Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
- Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.
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Reviews
Read all reviews 2731 Ratings
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Most helpful positive review
12/7/2006
Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all my clients... plus for my big Thanksgiving gathering. Here are my modifications: sometimes I use cel...
Most helpful critical review
11/26/2011
would be better with cornbread dressing
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12/7/2006
Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all my clients... plus for my big Thanksgiving gathering. Here are my modifications: sometimes I use cel...
10/21/2007
Overall, this was a delicious dish and well received by guests. Did make a few changes - used 1/2 red onion (chopped) since I was adding other ingredients; left out cranberries. Followed other...
10/25/2006
I thought this recipe was deliciious! I changed it up a bit though. I used vegetable broth, being a vegetarian. I also used walnuts and apples. It made the meal more meaty and filling. I also di...
10/10/2009
Follow the recipe! The rice can be made ahead of time and is even good on it's own.
10/5/2010
YUM! I added an apple and rosemary as suggested by a couple users. This is a keeper for sure. The rice filling on its own is delectable.
10/13/2010
Great taste, gourmet presentation! Only thing to add is that this is definitely not a side dish for me. I got two squash and it was enough for 4 and almost all of us had leftovers for the next d...
12/26/2009
Excellent as a main dish or a side dish. The only thing it that I would let the squash roast before stuffing with the rice to avoid overly crunchy rice.
11/23/2009
Very good basic recipe, but even better with addition of 1/2 teaspoon of oregano with the rice and mix. Add 3 oz of cremini mushrooms along with the cranberries. Remove the rice mixture from hea...
1/5/2007
This was good, I used apple since I can't have cranberries. Am going to make again without the squash.