Stuffed Acorn Squash

Stuffed Acorn Squash*serves  2


  • 1 acorn squash
  • ¼ brown or wild rice
  • ½  cup frozen mixed veg (corn, carrot, peas)
  • ½ chopped mushrooms
  • Dried Parsley
  • Dried Rosemary


  1. Preheat the oven to 350 degrees. Place aluminum foil on a cookie sheet.
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Generously brush the inside of the acorn squash with oil and sprinkle with some parsley and rosemary (it should stick).
  4. Place acorn squash with hollow center side down and let bake for about 30 minutes. Using a mitten and fork, check everyone once in awhile to see if it’s brown and poke with fork to see if it has become soft. Once it’s soft, remove from above.
  5. Cook rice according to directions on package.
  6. In a separate pan, add 1TBSP oil and frozen mixed vegetable mix. Let cook for a minute or two, then add mushrooms but not too long or it will become mush.
  7. Add the rice to the vegetables and sauté for a “fried rice” effect – just 2-3 minutes.
  8. Place acorn face up and fill with the mixture.  Top with pumpkin seeds or some celery, for garnish.

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