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Monday, October 13, 2014

Happy Canadian Thanksgiving & Wild Rice Stuffed Squash

Thanksgiving by Angie Ouellette-Tower for godsgrowinggarden.com photo 013_zpsffbe8a0f.jpg

I hope you all have a wonderful Thanksgiving Day & God bless!

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 Wild Rice Stuffed Squash
This is another wonderful flavor combination and it's perfect for Thanksgiving day:  squash, wild rice & mushrooms.

 Printable Recipe

1 large Acorn Squash (cut in half, remove seeds & bake)
1/2 cup chopped mushrooms (rinsed & drained first)
a little olive oil (1 to 2 tablespoons)
16 oz bulk sausage (I used a spicy breakfast sausage)
1 cup shredded cheese (I used cheddar)
1 large celery stalk (washed & finely chopped)
1 small onion (peeled & finely chopped)
2 cups cooked Basmatti Rice
1/4 cup uncooked wild rice (boil in 1 1/2 cups water and a dash of salt for 50 minutes or until cooked)


Stuffed Mushrooms by Angie Ouellette-Tower for godsgrowinggarden.com photo 017_zpsc294ff2c.jpg  Stuffed Mushrooms by Angie Ouellette-Tower for godsgrowinggarden.com photo 019_zpsd40f26d4.jpg
Begin by baking the squash & cooking the rices (Basmatti & Wild).  While they are cooking/baking prepare the ingredients as listed above.  Fry/cook the sausage - crumble or chop while frying & drain all fat.  Saute the onion, celery & mushrooms in a little olive oil until the onion is clear/transparent.  Now stir all stuffing ingredients together: both rices, the sautéed onion/celery/mushrooms, the cooked sausage & shredded cheese (see picture below) (you don't need any spices or salt because of all the salty ingredients).  Remove the squash from the oven & stuff with the wild rice stuffing that you just completed making. 

Stuffed Mushrooms by Angie Ouellette-Tower for godsgrowinggarden.com photo 021_zps7aa73a89.jpg


Place the stuffed squash halves back into the oven (350 degrees) for 10 minutes. 
Serve & ENJOY
(Note - make sure when you scoop out the rice that you are scooping some of the squash also)





by Angie Ouellette-Tower for godsgrowinggarden.com photo 011_zpsc954b800.jpg


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7 comments:

  1. Cranberry MorningOctober 13, 2014 at 10:34 AM

    I didn't raise squash this year and I'm kicking myself! That looks delicious.

    ReplyDelete
  2. Isobel MorrellOctober 14, 2014 at 9:43 AM

    Mouthwatering - and I've just had a meal of venison and fresh veggies to boot!

    ReplyDelete
  3. Lou Lou GirlsOctober 19, 2014 at 6:30 PM

    Oh my! This looks so good. Pinned. Lou Lou Girls

    ReplyDelete
  4. AnonymousOctober 22, 2014 at 5:41 AM

    Wow I've never seen a recipe made with squash and basmati rice! This looks amazing and perfect for fall! Thanks so much for sharing it with us at the Creative Style Linkup!

    ReplyDelete
  5. Heidi's WanderingsOctober 24, 2014 at 10:44 AM

    I love wild rice stuffing, my mom used to make it for the holidays. And the Canadians deserve a special blessing this week due to recent events in their country.

    ReplyDelete
  6. UnknownOctober 24, 2014 at 2:43 PM

    That rice looks so good. Thanks for linking up at Show Me Saturday. Hope to see you there again this week!

    ReplyDelete
  7. Dee | GrammysGrid.comNovember 20, 2022 at 6:22 AM

    YUM, looks good! Thanks so much for linking up at Food Friday 8 for Thanksgiving Recipes. Shared.

    ReplyDelete

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