Total Time: 1 hour 15 minutes
Hands-on Time: 15 minutes
Makes: 4 servings
The turban-shaped butternut or ridged green acorn squash work nicely for this recipe, as they hold stuffing well and, when cut in half, are just the right size per serving.
- 1/4 teaspoon Sea Salt (Fine-Grind) - Kosher
- 1/4 teaspoon Thyme Leaf (Whole) - Kosher - ORGANIC
- 1/4 teaspoon Garlic Powder - Kosher - ORGANIC
- 1 teaspoon Parsley Leaf (Flakes) - Kosher - ORGANIC
- 1/8 teaspoon Sage Leaf (Ground) - Kosher - ORGANIC
- 1/8 teaspoon Pepper, Black (Medium-Grind) - Kosher - ORGANIC
- 2 squashes, washed and cut in half lengthwise
- 1/4 cup vegetable oil
- 1 cup cooked wild rice
- 1 cup chopped mushrooms
- 1/2 cup whole wheat bread crumbs
- 1/4 cup finely chopped walnuts
- 1 cup grated cheddar cheese
- Preheat oven to 375 degrees.
- Remove seeds and fibers from squash and place, cut side down, in shallow pan with about 1/4 inch of water.
- Bake until almost tender, about 40 minutes.
- In the meantime, combine oil, spices, rice, mushrooms, bread crumbs, nuts, and half of the cheese.
- Remove squash from oven and fill with mushroom mixture.
- Bake until tender and browned, about another 20 minutes, sprinkling remaining cheese over tops about halfway through cooking.