Wild Rice Stuffed Squash

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Preparation time: 30 minutes
Cooking time: 1 hour

Difficulty: Easy - for beginners
Serves: 6


1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash each about 3 1/2 - 4 inches in diameter
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper


In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add leeks and long grain rice. Cover and simmer for 15 minutes mote or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary. Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut side 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. In a large bowl, combine rice mixture, dried cranberries or currants, and fried apricots. Sir in melted margarine or butter, salt and pepper. Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven for about 10 minutes more or until heated through. Serve.


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