Holiday Stuffed Squash
2 hours, 20 minutes
Getting tired of the same old holiday recipes? Want to try something creative? Or maybe you have a whole bunch of winter squash that needs to be used? Here is a very unique and tasty Holiday Stuffing that you will love! In fact, it tastes so good, I purposely double or triple the batch, just so I have a nice casserole dish of plain stuffing to serve as an entree! The best part--the main ingredient is rice, so it's naturally gluten free--no special gluten-free bread required!
To lightly toast pecans, preheat your oven to 300F. Spread pecans--whole or already chopped--onto a cookie sheet. Bake for 10-15 and allow to cool for a few minutes before using. This is an optional step--you can use them raw--but it really brings out the flavor!
BOIL the rice, wild rice, water, Country Style Seasoning, sage, and thyme.
TURN down to med-low and simmer for an hour. Shut off and let sit covered until ready to use.
CHOP onion and celery.
STEAM onion, celery, additional Country Style Seasoning, and water in a kettle until onions are clear and celery is slightly soft.
ADD pecans and cranberries to onion mixture.
GENTLY fold the rice in with a wooden spoon. Try to keep mixture as fluffy as possible. Do not mash!
FOR STUFFED SQUASH:
CUT 4 raw acorn squash in half and scoop out seeds (or any other squash you want to use).
PLACE in casserole dish.
SCOOP stuffing into each squash (about 1/2 c.)
COVER dish and bake at 375F for 1 hour or until squash is soft.
FOR HOLLIDAY CASSEROLE:
POUR stuffing into casserole dish.
BAKE at 350F for 30 minutes just before serving.