Name: Vegetarian Acorn Squash Stuffed with Wild Rice
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Acorn squash, halved and seeded - 2 (1 pound); Butter - 2 teaspoons; Dry bread crumbs - ½ cup; Dried thyme - ½ teaspoon; Sliced fresh mushrooms - 1 cup; Chopped celery - ½ cup; Chopped red bell pepper - ½ cup; Cooked wild rice - 1 cup; Vegetable broth - ¼ cup; Low-fat sour cream - ¼ cup; Grated Parmesan cheese - 1 tablespoon; Salt-free seasoning blend - ½ teaspoon

Ingredients for - Vegetarian Acorn Squash Stuffed with Wild Rice

1. Acorn squash, halved and seeded 2 (1 pound)

2. Butter 2 teaspoons

3. Dry bread crumbs ½ cup

4. Dried thyme ½ teaspoon

5. Sliced fresh mushrooms 1 cup

6. Chopped celery ½ cup

7. Chopped red bell pepper ½ cup

8. Cooked wild rice 1 cup

9. Vegetable broth ¼ cup

10. Low-fat sour cream ¼ cup

11. Grated Parmesan cheese 1 tablespoon

12. Salt-free seasoning blend ½ teaspoon

How to cook deliciously - Vegetarian Acorn Squash Stuffed with Wild Rice

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.

2 . Stage

Place squash, cut sides-down, in the prepared baking dish.

3 . Stage

Bake in the preheated oven until tender, about 45 minutes.

4 . Stage

While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.

5 . Stage

Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.

6 . Stage

Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.

7 . Stage

Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.