Wild Rice Stuffed Acorn Squash

4.2 of 5 (6)
member ratings
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

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


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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    Very Good
    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

  • no profile photo

    Very Good
    very similar to what I made last night... mine didn't have any cheese or sour cream... otherwise, the same! - 10/6/10

  • no profile photo

    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