Wild Rice-Stuffed Squash for 12

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Bake: 10 mins 425°F

Wild Rice-Stuffed Squash for 12

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Directions

  1. Bring chicken broth and thyme to boiling in a large saucepan. Add uncooked wild rice; reduce heat. Cook, covered, for 30 minutes. Add leeks and uncooked long grain rice. Cover and simmer 15 minutes more or until rice is tender. Let stand, covered, 5 minutes. Drain excess liquid, if necessary.
  2. Meanwhile, wash squash. Cut off top third, including the stem end, from each. Scrape out seeds with a spoon. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F. oven for 30 minutes. Turn cut sides up. Cover pan with foil, and bake about 20 minutes more or until tender. Remove from oven; set aside.
  3. Stir rice mixture, dried cranberries or currants, and dried apricots together in a large bowl. Stir in melted margarine or butter, salt, and pepper.
  4. Mound stuffing into squash. Place in a shallow baking pan. Bake in a 425 degree F. oven about 10 minutes or until heated through. Garnish with sage leaves, if desired. Makes 12 side-dish servings.
  5. Photographed with the squash are Peach-Fig Relish and Festive Wreath Salad.

Make-Ahead Tip:

  1. Prepare up to the point where squash is stuffed; cover and refrigerate, covered, up to 1 day. To serve, bring to room temperature (1 to 1 1/2 hours) and bake, covered, in 425 degree F oven about 20 minutes or until heated through.
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Nutrition Facts (Wild Rice-Stuffed Squash for 12)

  • Per serving:
  • 169 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 297 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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