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    You are in: Home / Recipes / Stuffed Winter Squash Recipe
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    Stuffed Winter Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Chef #684505's Note:

    Acorn squash stuffed with cooked rice and mushroom sauce.

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    Units: US | Metric




    1. 1
      Preheat the oven to 350°F.
    2. 2
      Brush the inside of the squash halves with the oil and maple syrup. Sprinkle with the cinnamon. Place the squash cut side down in a baking dish and bake for 35 minutes, or until tender. While the squash bakes, prepare the filling.
    3. 3
      Warm the olive oil in a medium heat. Add the onion and sauté for 8 to 10 minutes, or until soft, stirring occasionally. Add the garlic and cook for 1 minute longer. Add the mushrooms, sage, and thyme. Continue sautéing for 2 to 3 minutes, until the mushrooms are tender and release their juices. Add the water or vegetable broth, and soy sauce. Simmer for 1 minute, to blend the flavors. Stir the cornstarch mixture, and add it to the skillet. Reduce the heat to medium-low and cook for 2 to 3 minutes, until the sauce thickens. Stir in the rice. Salt and pepper to taste.
    4. 4
      Place each squash half in a shallow serving bowl. Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Stuffed Winter Squash

    Serving Size: 1 (782 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 431.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 1027.6 mg
    Total Carbohydrate 79.5 g
    Dietary Fiber 6.5 g
    Sugars 4.7 g
    Protein 9.8 g

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