Stuffed Squash

May the respite of cool weather reach us this month! October brings the first crisp, cool nights to Phoenix – a taste of the next glorious six months. In celebration of the ability to return outside for meals on the patio, a collection of fall-inspired recipes:


  • 6 ounces wild rice
  • 2 cups vegetable or chicken broth
  • 1 teaspoon thyme
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3/4 cup dried cranberries
  • 1/2 cup toasted, chopped almonds
  • 2 tablespoons minced fresh parsley
  • 4 medium acorn squash
  • 3/4 cup water

Heat oven to 350 degrees. In a sauce- pan, bring rice, broth and thyme to a
boil. reduce heat; cover and simmer for 25 minutes. In a frying pan, brown celery and onion in oil. re- move fro heat, and add cranberries, almonds, parsley and finally the cooked rice. To prepare squash, halve and remove seeds. Fill squash with rice mixture and place on a greased baking sheet. bake for 45-50 minutes, until squash is tender.