Actually, this dish makes a great side dish for Thanksgiving and other fall dinners; of course it should be referred to as Rice Pilaf Stuffed Squash when served at anything other than the Halloween BOO-ffet, and nobody will associate it with maggots and flies because you won’t mention it. Mostly Maggots makes a great side dish to almost any meat or poultry.
2 2 pounds acorn squash
2 1/2 cups water
1 cup wild rice medley, brown rice, red rice, wild rice, etc.
1 cup water
1 tablespoon granular chicken bouillon
1 tablespoon parsley flakes
2 tablespoons butter
1/4 cup Craisins
1/4 cup sliced almonds
- Cut the acorn squashes in half lengthwise, scoop out the seeds, and place in a shallow baking dish.
- Pour 1 cup water over the bottom of the dish and cover with plastic wrap.
- Microwave about 20 minutes or until tender.
- Meanwhile, bring the 2 1/2 cups water to a boil; add the rice medley, cover, and bring to a boil.
- Let cook until the rice is tender and the water is absorbed. Once the rice is cooked, it can be refrigerated for 2 or 3 days until ready to serve.
- Place the rice and the remaining ingredients in a saucepan; stir well, cover, and bring to a boil over medium heat.
- Turn down to a simmer, and let simmer until all the liquid is absorbed.
- Place the squash halves on a serving platter and fill with the rice mixture. Garnish with a giant rubber fly (available at dollar stores, discount stores, or Halloween stores).
Note: don't try to add all the ingredients before the rice is tender; the amount of salt in the bouillon often prevents some of the rice varieties from getting tender, causing crunchy grains that don't seem to ever get soft.
Amount Per Serving
Calories 247 Calories from Fat 56
Percent Total Calories From: Fat 23% Protein 9% Carb. 69%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 130 mg
Total Carbohydrate 42 g
Dietary Fiber 5 g
Sugars 0 g
Protein 5 g
Vitamin A 18% Vitamin C 42% Calcium 0% Iron 11%