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Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing Recipe

Looking for an easy Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing recipe? Learn how to make Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing using healthy ingredients.


Submitted by dcreps

Makes 8 servings



Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed". This satisfying dish makes a handsome centerpiece for the holiday meal.

Recipe Ingredients for Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

4 pounds butternut squash
3/4 cup wild rice
1 tbls olive oil
1 cup red onion, chopped
1 clove garlic, minced
5 slices whole wheat bread, torn and firmly packed
1 tbls sesame seeds
1/2 tsp sage, dried
1/2 tsp thyme, dried
1 cup orange juice, fresh squeezed

Recipe Directions for Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

  1. Preheat oven to 375.

  2. Cut the 4 1-lb squash in halve, scoop out the seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

  3. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild reice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 min.

  4. Heat the oil in a skillet. Add the onion and garlic and saute until golden.

  5. In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, ad cover.

  6. Before servin, place the squashes in a preheadted 350 oven. Bake for 15 to 20 min, or just until well heated.

  7. VARIATION: To add drame to this presentation, try this recipe with other squash varietes. Hubbard squash, delicata, sweet dumpling, and golden nugget are just a few of the stuffable edible squashes available.

Categories

Vegetables, Main Dish, Bake, Vegetarian

Nutrition Facts
Serving Size 308.0g
Amount Per Serving
Calories
241
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
103mg
4%
Potassium
997mg
28%
Total Carbohydrates
50.9g
17%
Dietary Fiber
7.1g
28%
Sugars
12.0g
Protein
6.7g
Vitamin A 484% Vitamin C 107%
Calcium 14% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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