Stuffed Squash With Wild Rice Recipe

Name: Stuffed Squash With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large acorn squash or 1 medium pumpkin; 1 cup wild rice; 2 cups chicken bouillon; 3 tablespoons olive oil; 1 lb ground beef; ½ cup finely chopped onion; ¾ cup sliced mushrooms; 1 cup grated carrot (around 2 med carrots); ½ teaspoon oregano; ½ teaspoon basil; ½ teaspoon pepper; ½ teaspoon salt; ¾ teaspoon garlic powder; 2 teaspoons dried dill; 1 (16 ounce) can plum tomatoes; ½ cup ketchup; ¼ cup water; 2 tablespoons brown sugar; ¾ cup grated cheddar cheese

Servings: persons

3 large acorn squash or 1 medium pumpkin
1 cup wild rice
2 cups chicken bouillon
3 tablespoons olive oil
1 lb ground beef
½ cup finely chopped onion
¾ cup sliced mushrooms
1 cup grated carrot (around 2 med carrots)
½ teaspoon oregano
½ teaspoon basil
½ teaspoon pepper
½ teaspoon salt
¾ teaspoon garlic powder
2 teaspoons dried dill
1 (16 ounce) can plum tomatoes
½ cup ketchup
¼ cup water
2 tablespoons brown sugar
¾ cup grated cheddar cheese

1
Cook the rice as normal using 2 cups chicken bouillon as the liquid.
2
Chop the top off the gourds, and scrap clean.
3
Rinse gourds with water inside and out.
4
Preheat the oven to 350.
5
Lightly brown the olive oil, ground beef and onion together in a large skillet for about 4 minutes.
6
Add in mushrooms, carrots, plum tomatoes, garlic powder, salt, pepper, oregano, basil and dried dill.
7
Cook and mix for another 10 minutes or so.
8
Mix 1/2 cup ketchup with water and brown sugar.
9
Put clean gourds in a deep casserole dish and and spoon filling into each.
10
When gourds are full put spare filling between them.
11
Pour the ketchup mixture evenly over each gourd and firmly place the top of the gourd over each one.
12
Put in the oven to bake for about 40 minutes, or until the flesh of the gourd gives fairly easily when poked with a fork.
13
Take the gourds out sprinke cheese over each one, and bake another 10 minutes.
14
Serve and eat hot!

1015

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large acorn squash or 1 medium pumpkin, 1 cup wild rice, 2 cups chicken bouillon, 3 tablespoons olive oil, and more.

Yes, Stuffed Squash With Wild Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Squash With Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions