Stuffed Squash with Wild Rice & Mushrooms -

Stuffed Squash with Wild Rice & Mushrooms

Course Dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Michelle Alston


  • 2 Harlequin Squash , cut in half lengthways
  • 100 g wild & red rice (raw weight)
  • 1 tsp vegetable bouillon (gf,v)
  • 2 tbs olive oil
  • Sea salt & black pepper
  • Half a red onion , (80g) finely chopped
  • 100 g wild mushrooms , or chestnut mushrooms, cleaned and chopped
  • 2 cloves of garlic. minced
  • 40 g walnuts , chopped
  • 60 g feta
  • 1 tsp pumpkin seeds , chopped
  • A small bunch of thyme , leaves removed


  • Pre heat the oven to 180 degrees C (I use a fan assisted electric oven, please adjust according to your oven)
  • Brush 1 tablespoon of olive oil on the inside of the halved squash, place them skin side down on a baking tray and bake for 35 minutes or until the flesh is soft, test with a knife.
  • While the squash is roasting make the filling. Cook the rice according to the packet instructions, I have added a level teaspoon of vegetable boulion to the rice when cooking for extra flavour, but you can leave it out if you wish.
  • While the rice is cooking, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook until soft, about 10 minutes. Then add the mushrooms, garlic and thyme, cook for 5 minutes. Set aside until the rice is cooked.
  • Once the rice is cooked add it to a large mixing bowl along with the onion & mushroom mixture, add in the walnuts and mix well.
  • Spoon the filling mixture into the squash, pat it down with the back of the spoon and then add some more, it's ok for the filling to heaped on here.
  • Crumble the feta over the mixture and bake in the oven for 10 minutes. Sprinkle the pumpkin seeds over the squash and serve immediately.