Wild Rice Stuffed Squash Recipe: How to Make It
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 4 medium acorn squash (about 22 ounces each)
- 3 tablespoons olive oil, divided
- 1 package (6 ounces) long grain and wild rice mix
- 2-1/3 cups vegetable or chicken broth
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped pecan halves, toasted
- 2 tablespoons minced fresh parsley
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