Wild Rice and Mushroom Stuffed Acorn Squash

with garlic bread

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Kale
  • 2 Garlic Clove
  • Info
    1 Ciabatta
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Crispy Fried Onions
  • 6 oz. Cremini Mushrooms
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 1 Acorn Squash
  • Nutrition (per serving)

  • Calories
  • Carbohydrates

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut a slice off the peel side, making a small flat surface squash can stand on. Cut mushrooms into ¼" slices Stem kale and coarsely chop. Cut ciabatta into ⅓" slices. Mince garlic.

  • Step 2 - Roast the Squash

    Roast the Squash

    Place acorn squash on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil. Roast in hot oven until easily pierced with a knife, 30-35 minutes. While squash roasts, cook rice.

  • Step 3 - Cook the Rice

    Cook the Rice

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pot and stir occasionally until starting to brown, 3-5 minutes. Add half the garlic (reserve remaining for garlic bread), 30 seconds. Add rice and 1 cup water. Bring to a boil, then reduce to a simmer. Cover and cook, 20 minutes. While rice cooks, make garlic bread.

  • Step 4 - Make the Garlic Bread

    Make the Garlic Bread

    After squash has roasted 20 minutes, combine remaining garlic with 2 tsp. olive oil and spread on ciabatta slices. Carefully, add slices to baking sheet with acorn squash. Bake until toasted, 5-7 minutes.

  • Step 5 - Finish the Rice

    Finish the Rice

    Stir sour cream, kale, Parmesan (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper into rice until kale wilts, 1-2 minutes. Plate dish as pictured on front of card, filling squash with rice and garnishing with crispy onions and reserved Parmesan. Bon appétit!