Wild Rice-Stuffed Squash for 12
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Wild Rice-Stuffed Squash for 12
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Directions
- 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.
- 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.
- Stir rice mixture, dried cranberries or currants, and dried apricots together in a large bowl. Stir in melted margarine or butter, salt, and pepper.
- 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.
- Photographed with the squash are Peach-Fig Relish and Festive Wreath Salad.
Make-Ahead Tip:
- 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.
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.