Venison And Wild Rice Stuffed Acorn Squash Food

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ACORN SQUASH STUFFED WITH VENISON AND CORN



Acorn Squash Stuffed With Venison and Corn image

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree.

Provided by gregobr8

Categories     One Dish Meal

Time 1h

Yield 2 stuffed squash halves, 2-3 serving(s)

Number Of Ingredients 12

1 acorn squash
1/2 lb ground venison
1 cup corn
1 cup rice
1 garlic clove
2 tablespoons brown sugar
1/2 teaspoon nutmeg
1 teaspoon olive oil
1/4 teaspoon dried parsley
1/2 tablespoon butter
1/4 cup shredded white cheddar cheese
1 -2 tablespoon water

Steps:

  • 1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender.
  • 2. While squash is cooking, cook about 1 cup of rice.
  • 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned.
  • 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water.
  • 4. When squash is done, pull out and remove foil. Turn oven to broil.
  • 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted.
  • 6. Let cool for about 5 minutes or until you can't wait to eat!

WILD RICE STUFFED ACORN SQUASH



Wild Rice Stuffed Acorn Squash image

A filling vegetarian main course dish, squash stuffed with stuffing and rice!

Provided by sherry

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
  • Make the stuffing mix as instructed on the package, and set aside.
  • Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
  • Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g

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