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Wild Rice Pilaf Stuffed Squash


  • 3 squashes, cut in half, seeds removed
  • Olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 clove of garlic, pressed
  • 1 cup uncooked wild rice
  • 2 cups water


  1. Rub the squash with oil and place cut side up on a baking sheet lined with parchment. Drizzle the tops with more oil. Season with salt and pepper. Roast in a 400 oven for 35 to 45 minutes, until easily pierced with a fork.

  2. To make the pilaf, add oil to a big pan over medium heat. Add the onions, carrots, celery and garlic and sauté until soft and fragrant. Add the rice and toss with veg. Add the water and bring to a boil. Reduce to a simmer, cover and cook for 40 to 45 minutes, or until al dente.

  3. Stuff the squash with the rice and serve immediately or make everything ahead, stuff, cover and reheat in a 350 oven. Enjoy!

Recipe Notes

I used delicata and butternut squashes here. You can use butternut, little pumpkins or acorn squash too. And, you can make the pilaf ahead of time to make life easy on the day of serving!