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Wild Rice Stuffed Squash

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  15 Minutes
Total Time:  1 Hour 50 Minutes
  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.
RECIPE INGREDIENTS
1/2 cup wild rice
2 cups water
1/2 cup brown or long-grain white rice  
1 buttercup squash or 2 acorn squash  
1 tablespoon cooking oil
1 small red, yellow, or green sweet 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 shredded cheddar or monterey jack cheese (2 ounces)
Wild Rice Stuffed Squash Recipe at Cooking.com
DIRECTIONS
Rinse uncooked wild rice; drain. In a medium saucepan bring water to boiling; stir in drained wild rice and uncooked brown rice (if using). Return to boiling; 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.)


Halve squash lengthwise. Scoop out seeds. Place 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 oil. Cook sweet pepper, tomato, green onion, and garlic in hot oil for 3 minutes. Stir in parsley, oregano, salt, and pepper. Drain rice if necessary; add to skillet and toss to combine. Spoon mixture into squash cavities, mounding as necessary. Cover; return to oven. Bake for 20-25 minutes more, or till squash is tender and filling is hot.


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


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 side-dish servings
Calories: 310
Fat. Total: 6g
Fiber: 6g
Carbohydrates, Total: 57g
Sodium: 392mg
% Cal. from Fat: 17%
Cholesterol: 15mg
Protein: 10g
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