Stuffed Acorn Squash with Wild Rice and Mushrooms

COOKING FOR MY SOUL(1)
Repousis: "Loved this so much! The almonds on top were the p…" Read More
17Ingredients
60Minutes
300Calories

Ingredients

US|METRIC
  • 2 squashes (acorn)
  • salt
  • pepper
  • olive oil
  • 5 cloves minced garlic
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh thyme
  • 1 1/2 cups wild rice blend
  • 8 ounces baby bella mushrooms (sliced, about 2 cups)
  • 3 cups vegetable broth
  • 1/4 cup white wine
  • 1/2 cup sliced almonds (crushed)
  • 1/2 cup finely chopped parsley
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    NutritionView More

    300Calories
    Sodium38% DV910mg
    Fat35% DV23g
    Protein12% DV6g
    Carbs6% DV19g
    Fiber20% DV5g
    Calories300Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol15mg5%
    Sodium910mg38%
    Potassium670mg19%
    Protein6g12%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A30%
    Vitamin C35%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Repousis 3 months ago
    Loved this so much! The almonds on top were the perfect finishing touch too. I added in a couple extra cloves of garlic, only modification I made. My boyfriend and I loved this so much we are making it again today. I have a small kitchen so prep time took me a little bit longer but once everything was chopped up, it was very easy to make. I served this with a boneless pork chop for each of us and a little extra mixture on the side and it was the prefect dinner. Made enough rice to have a sides and salad add ins for both of us. Amazing recipe, thank you!!!

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