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Wild Rice-Stuffed Delicata Squash
Wild Rice-Stuffed Delicata Squash

Wild Rice-Stuffed Delicata Squash

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Cook Minutes 1 Hr
Prep : 20 Min Cook: 40 Min
Perk up your menu with our Wild Rice-Stuffed Delicata Squash. This baked squash recipe, made with long grain and wild rice, mushrooms, celery and walnuts, makes a delectable side dish.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (180 g) long grain & wild rice, uncooked
2 delicata squash (about 7 inches long)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1/4 lb. (115 g) cremini mushrooms, sliced
1 stalk celery, chopped
1 tub (227 g) Philadelphia Chive & Onion Cream Cheese Product
1/3 cup chopped walnuts
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How do I make it ?
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Step 1
Cook rice as directed on package, omitting the butter. Meanwhile, pierce each squash in several places with sharp knife; place on double layer of paper towels. Microwave on HIGH 5 to 7 min. or until squash is tender; cool slightly.
Step 2
Heat oven to 400°F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut sides up, in 13x9-inch baking dish; brush evenly with 1 Tbsp. of the dressing.
Step 3
Heat remaining dressing in large skillet on medium heat. Add mushrooms and celery; cook 4 to 5 min. or until tender, stirring frequently. Add cream cheese product and rice; cook and stir on medium-low heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Spoon into squash halves; sprinkle with nuts.
Step 4
Bake 20 to 25 min. or until squash is tender and filling is heated through.
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Food Facts
The skin of delicata squash is thinner than that of other winter squash varieties, making it edible like the skin of summer squash.
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Variation
Prepare using 175 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into cubes, and stirring 2 sliced green onions into the cooked vegetable mixture along with the rice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 12 g
15 %
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 490 mg
21 %
Total carbohydrate 33 g
12 %
Dietary fibre 4 g
14 %
Sugars 7 g
Protein 6 g
Vitamin A
130 %
Vitamin C
20 %
Calcium
4 %
Iron
110 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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