Acorn Squash stuffed with Simply Native’s Wild Rice Cereal

1 and 1/2 Cups Wild Rice Cereal Mix

  • 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
  • 2 tablespoons (1/4 stick) butter
  • 2 teaspoons crumbled dried sage leaves
  • 1/4 cup chopped fresh parsley


Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.

Follow instructions for Quick Cooking Wild Rice Cereal on package.

Melt butter in large nonstick skillet over medium heat. Add sage; stir 2 minutes. Add rice, squash pulp; stir until mixed, breaking up squash pulp into smaller pieces. Mix in parsley. Season with salt and pepper. 

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)

Bake squash until filling is heated through, about 25 minutes.