Wild Rice Stuffed Squash

Directions

Cook the rice: Take a pot. Measure rice and add three times water. Bring the water to a boil and add rice. Let it cook on medium heat until soft (about 15-20 minutes).
Add butter to a pan. Add minced garlic and stir. Add diced vegetables and saute for 2-3 minutes. Add the cooked rice and spices and mix well.
Preheat oven to 400ºF. Cut the squash into half lengthwise. Scoop out the seeds. Season the inner side with a pinch of salt and pepper. Bake with cut side down for 15-20 minutes.
Turn over the squash. Fill with rice and vegetable mix. Add optional dressing like nuts, cranberries, and fresh herbs, and bake for an additional 15-20 minutes.
Serve and enjoy!!

1 Serving

0.5 winter squash

1 cup diced onions and veggies

0.25 cup wild rice

1 garlic clove

0.5 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

3 Servings

1.5 winter squash

3 cups diced onions and veggies

0.75 cup wild rice

3 garlic cloves

1.5 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

5 Servings

2.5 winter squash

5 cups diced onions and veggies

1.25 cup wild rice

5 garlic cloves

2.5 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

2 Servings

1 winter squash

2 cup diced onions and veggies

0.5 cup wild rice

2 garlic cloves

1 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

4 Servings

2 winter squash

4 cups diced onions and veggies

1 cup wild rice

4 garlic cloves

2 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

6 Servings

3 winter squash

6 cup diced onions and veggies

1.5 cup wild rice

6 garlic cloves

3 tbsp butter

spices - pepper, paprika, salt to taste

Optional - fresh herbs, nuts, cranberries

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