Glazed Wild Rice-Stuffed Squash

This classic nut and rice stuffed squash is a perfect side for any meal.

  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 4

Ingredients

1
cup cooked regular long-grain white rice (cooked as directed on package)
1
cup cooked wild rice (cooked as directed on package)
2
large butternut squash
4
tablespoons butter
1/4
cup honey
2
tablespoons orange juice
1/2
cup sliced green onions
3/4
cup sweetened dried cranberries
1/2
cup coarsely chopped pecans
2
tablespoons honey
1
teaspoon grated orange peel
1/4
teaspoon salt
  • 1 While rice is cooking, heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
  • 2 Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside.
  • 3 In medium saucepan, melt remaining 2 tablespoons butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender. Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt.
  • 4 Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze. Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    650
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    107g
    107%
    (Dietary Fiber
    9g
    9%
      Sugars
    50g
    50%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    460%;
    Vitamin C
    80%;
    Calcium
    15%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 4 Fruit; 6 1/2 Other Carbohydrate; 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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