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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6 comments:

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

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

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

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  4. 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!

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  5. 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.

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

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