This is a very simple stuffed squash recipe – not hot and spicy or crazy and exotic – just simple earthy, autumn-inspired flavors.
It’s also very flexible. I used acorn squash for this recipe, but butternut would be delicious as well. If you want more garlic kick, go for it. If you’re trying to eat more vegetables, load it up.
- 1/2 cup uncooked wild rice
- 1/2 cup uncooked brown rice
- 2 cups water
- 1 medium acorn squash
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1/4 cup finely chopped fresh fennel
- 1 1/2 cups fresh chopped kale (chopped small)
- 2 tablespoons oil
- 3 cloves garlic, minced
- 2 1/2 teaspoons granulated onion
- 1 teaspoon dried basil
- 1/2 teaspoon dried powdered rosemary
- 1/2 teaspoon dried sage
- 3/4 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 pound extra-firm (regular, water-packed) tofu (not silken)
- 1/3 cup toasted almonds or walnuts
- 1 teaspoon pure maple syrup plus extra for drizzling if desired
- Preheat oven to 400°F.
- Place wild rice, brown rice, and 2 cups water in an oiled, two-quart casserole dish. Cover tightly with foil and place in oven. Bake at 400°F for 1 hour and 10 minutes.
- Cut squash in half lengthwise and remove seeds. Place directly on middle rack of oven, cut side up. Bake at 400°F for 55 minutes or until squash is very tender. (Squash and rice can be baked simultaneously.)
- Meanwhile, sauté celery, onions, fennel, and kale in oil over medium heat until onions begin to appear translucent.
- Add garlic and seasonings and sauté for one additional minute.
- Crumble tofu. Stir crumbled tofu, nuts, cooked rice, and maple syrup into sautéed vegetables. (Or tofu can be left out and sprinkled over squash after it's been stuffed.)
- Remove from heat. Spoon rice mixture into baked squash halves. (Extra rice can be served on the side or saved for another meal.)
- Drizzle with maple syrup.
- Serve immediately or return to oven at 200°F to keep warm for up to 25 minutes.
About Wild Rice
What Is Wild Rice?
Wild rice isn’t actually rice and most of the wild rice grown today isn’t even wild; but it is a delicious, easy to prepare, and gluten-free food. With its distinctive nutty flavor and chewy texture, this beautiful Native American seed makes a lovely addition to any holiday meal.
Is Wild Rice Nutritious?
Loaded with protein, B vitamins, magnesium, zinc, manganese, and fiber, wild rice offers a serious nutritional boost. Wild rice is super high in antioxidants and has been shown to help lower cholesterol.
Where Do I Buy Wild Rice?
You can find wild rice at most major grocery stores, health food stores, and on Amazon. Be aware that wild rice is also sold as a wild rice mix and also as cracked wild rice. If you want just whole wild rice with nothing added, read the label to be sure that’s what you are getting.
How Do I Store Wild Rice?
Wild rice should be stored in an airtight container in the refrigerator or freezer. It can also be stored short term on the shelf.
How to Cook Wild Rice on the Stove Top
1. In a medium saucepan with a tight-fitting lid, bring 2 1/4 cups water to boil.
2. Add 1 cup wild rice, cover, and return to boil.
3. Reduce heat and simmer (covered) for 50 minutes or until all water is absorbed. Cooking time can vary with brands, so adjust cooking time as needed. The cooked wild rice should be chewy – not mushy nor crunchy.
How to Cook Wild Rice in the Oven
1. Preheat oven to 400°F.
2. Place wild rice in an oiled, two-quart casserole dish.
2. Add 2 cups water.
3. Cover tightly with foil.
3. Place in preheated oven and bake at 400°F for 1 hour and 15 minutes or until all water is absorbed. Cooking time can vary with brands, so adjust cooking time as needed. The cooked wild rice should be chewy – not mushy nor crunchy.
How much cooked rice will one cup of uncooked rice make?
One cup of uncooked wild rice will yield three to four cups of cooked wild rice.