Wild Rice Stuffed Squash

  • Active Time 15m
  • Total Time 1h 50m

Makes 4 side-dish servings

You may also serve this herbed rice stuffing in hollowed-out zucchini, sweet pepper, or tomato halves. Just bake for about 20 minutes, or until the vegetables are tender. Vary the stuffing mixture by mixing and matching different kinds of rice.


  • 1/2 cup dry wild rice
  • 2 cups water
  • 1/2 cup dry brown or long-grain white rice
  • 1 buttercup squash or 2 acorn squash
  • 1 tablespoon cooking oil
  • 1 small red, yellow or green bell pepper, chopped
  • 1/2 cup chopped tomato (1 medium)
  • 1/4 cup sliced green onion
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese


Rinse the wild rice; drain. In a medium saucepan, bring the water to a boil; stir in the wild rice and uncooked brown rice (if using). Return to a boil; reduce heat. Cover and simmer for about 40 minutes, or till nearly all of the water is absorbed. (If using white rice, add it after 20 minutes.)

Cut the squash in half lengthwise. Scoop out the seeds. Place the squash, cut-side down, on a shallow baking pan. Bake in a preheated 350 degrees F oven for 30 minutes. Remove from oven and turn cut-side up.

In a large skillet, heat the oil. Add the pepper, tomato, green onion and garlic, and cook for 3 minutes. Stir in the parsley, oregano, salt and pepper. Drain the rice if necessary; add to the skillet and toss to combine. Spoon the mixture into squash cavities, mounding as necessary. Cover; return to the oven. Bake for 20-25 minutes more, or till the squash is tender and the filling is hot.

Uncover; sprinkle with the shredded cheese. Return to the oven and bake till the cheese is melted. For buttercup squash, divide each half into 2 servings.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 506

nutrition information per serving

310 calories; 6g total fat; 15mg cholesterol; 392mg sodium; 57g carbohydrates; 6g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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