College Cookbook - Wild rice-stuffed acorn squash

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Acorn Squash

Packaged dry corn bread stuffing

Butter

Onion

Fresh Garlic

Mushrooms

Long grain and wild rice mix

Fresh Sage

Vegetable stock

For all of the vegetarians unable to indulge in turkey, duck (or some weird combination of the two), all Thanksgiving hope isn't lost. There are plenty of delectable dishes that suit the lifestyle without losing any of the holiday flair.

Wild rice-stuffed acorn squash

Unfortunately, diets and lifestyles prohibit many individuals from feasting on fowl during the holiday season. However, this 100 percent vegetarian dish will serve as a sensational substitute

Portions

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 mushrooms

1 cup long grain and wild rice mix

2 sprigs of fresh sage, chopped

2 cups vegetable stock

1. Preheat an oven to 350 degrees  Lightly grease two baking pans

2. Place the cleaned-out squash, cut sides down, into the pans

3. Bake in the preheated oven until barely soft to the touch, about 25 minutes

4. Make the stuffing mix as instructed on the package and set aside

5. 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.

6. Stir in the mushrooms and cook and stir until they give up their juice, about five more minutes

7. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about five minutes

8. Pour in the vegetable stock, stir to combine and cover, reduce heat.

9. Simmer the rice mixture until tender, 30 to 40 minutes

10. Lightly mix the cooked rice mixture with the stuffing in a bowl

11. Pile the mixture into the centers of the squash without packing it

12. Return the stuffed squash to the oven and bake until the squash are tender and stuffing is hot, about 15 minutes