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Pecan and Wild Rice-Stuffed Squash

Pecan and Wild Rice-Stuffed Squash Recipe

  • 2 small Sweet Dumpling squash or acorn squash, 6 inches or less in diameter
  • ½ cup wild rice
  • 1½ cups water
  • 3 tablespoons fresh sage
  • ½ cup fresh parsley
  • 1 tablespoon olive oil
  • 2 stalks celery, minced
  • ½ large onion, chopped (1 cup)
  • 1 teaspoon dried marjoram
  • 1 teaspoon freshly cracked black pepper
  • Pinch of ground nutmeg
  • 1 teaspoon salt
  • ¾ cup pecan halves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 330kcal (16%)
Total Fat 17g (27%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 43g
Dietary Fiber 7g
Sugars 2g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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