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Wild Rice Stuffed Acorn Squash is for Dinner.

Wild Rice Stuffed Acorn Squash takes 20 minutes to prepare.

Wild Rice Stuffed Acorn Squash takes 60 minutes to cook.

Wild Rice Stuffed Acorn Squash makes 8 servings.

The ingredients for Wild Rice Stuffed Acorn Squash are:

2 Acorn Squash
1/2t Seasoning salt
2t margarine
1/2c bread crumbs
1/2t thyme
1c sliced mushrooms (fresh can be used)
1/2c chopped celery
1/2c red pepper chopped
1c cooked wild rice
1/4c vegetable stock
1/4c low fat sour cream (any kind can be used)
1T Parmesan Cheese

Here is how you make Wild Rice Stuffed Acorn Squash:

Preheat oven to 375 degrees. Cut squash in half. Clean out seeds. Place cut side down in a baking dish. Bake 45 minutes. Flip over and sprinkle with seasoning salt. In a large skillet over medium heat melt margerine, add bread crumbs and thyme and cook 4-5 minutes until golden, set aside. Cook mushrooms, celery and peppers 4-5 minutes. Stir in 'cooked' rice and stock, cook 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese. Spoon all into squash, using all of it..it will be full. Sprinkle with bread crumbs and bake 10-15 min until heated through. This is a nice one to take to potlucks or family gatherings. Just don't add your sour cream until you get there or it will break up. When I put in the ingredients SP doesn't have vegetable broth and seasoning salt, so the calories will be different..this is suppose to be a light dish. And I was unsure of the serving size, so that too will make a difference too. Number of Servings: 8Recipe submitted by SparkPeople user KYLIEMC8.

The nutritional information for Wild Rice Stuffed Acorn Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.4

• Total Fat: 2.9 g
• Cholesterol: 3.7 mg
• Sodium: 331.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 3.2 g
• Protein: 4.3 g