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Wild Rice Stuffed Squash

'Tis the season of squash! Recreate this delicious Fall-themed recipe from Rosa's kitchen. Wild Rice Stuffed Squash is a light yet hearty plant-based meal. No gluten, dairy, or eggs!


  • Cut your favorite squash lengthwise.

  • Coat with olive oil, salt pepper

  • Bake at 350 for 30 minutes or until tender.

  • Sauté onions, celery, carrots, mushrooms, garlic.

  • Add two tablespoons of pesto and mix with cooked wild rice.

  • Put the tomato sauce in a baking pan

  • Lay squash face up and stuff it with the wild rice filling

  • Cover and bake for 30 minutes.


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