4.2 of 5 (6)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 2.9 g
  • Cholesterol: 3.7 mg
  • Sodium: 331.9 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.3 g

View full nutritional breakdown of Wild Rice Stuffed Acorn Squash calories by ingredient
Report Inappropriate Recipe

Wild Rice Stuffed Acorn Squash

Submitted by: KYLIEMC8

Number of Servings: 8


    2 Acorn Squash
    1/2t Seasoning salt
    2t margarine
    1/2c bread crumbs
    1/2t thyme
    1c sliced mushrooms (fresh can be used)
    1/2c chopped celery
    1/2c red pepper chopped
    1c cooked wild rice
    1/4c vegetable stock
    1/4c low fat sour cream (any kind can be used)
    1T Parmesan Cheese

SparkPeople Sponsored Video


Preheat oven to 375 degrees. Cut squash in half. Clean out seeds. Place cut side down in a baking dish. Bake 45 minutes. Flip over and sprinkle with seasoning salt. In a large skillet over medium heat melt margerine, add bread crumbs and thyme and cook 4-5 minutes until golden, set aside. Cook mushrooms, celery and peppers 4-5 minutes. Stir in 'cooked' rice and stock, cook 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese. Spoon all into squash, using all of it..it will be full. Sprinkle with bread crumbs and bake 10-15 min until heated through. This is a nice one to take to potlucks or family gatherings. Just don't add your sour cream until you get there or it will break up. When I put in the ingredients SP doesn't have vegetable broth and seasoning salt, so the calories will be different..this is suppose to be a light dish. And I was unsure of the serving size, so that too will make a difference too.

Number of Servings: 8

Recipe submitted by SparkPeople user KYLIEMC8.

Great Stories from around the Web

Rate This Recipe

Member Ratings For This Recipe

  • Very Good
    3 of 3 people found this review helpful
    I added pecans, cranberries, thyme, salt & pepper, sauted onions & garlic to rice as it cooked. Halved & seeded the squash, then baked with a light coating of melted butter and brown sugar. Yummy! - 10/16/10

    Was this review helpful?   yes  No
  • I used this as a good starting point. I added carrots, onion, garlic, lean ground turkey, cranberries, and pecans to this. I substituted greek yogurt for the sour cream. I doubled the stock, yogurt, thyme and cheese. It was really good! - 10/19/11

    Was this review helpful?   yes  No
  • very similar to what I made last night... mine didn't have any cheese or sour cream... otherwise, the same! - 10/6/10

    Was this review helpful?   yes  No
  • This sounds so yummy. I will be making this tonight -minus the butter and using fiber one instead of bread crumbs and FF sourcream in place of the LF. - 4/17/08

    Was this review helpful?   yes  No