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.