Ingredients
- Cooking Time: 45 minutes
- Servings: 8
- Preparation Time: 10 minutes
- 4 acorn squash, halved, seeds removed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 cups sliced mushrooms
- 1 cup chopped red pepper
- 1 jalapeo pepper, minced
- cup olive oil
- 3 cups cooked rice
- 2 cups fresh or frozen sweet corn
- cup sliced black olives
- cup parsley, chopped
- 2 tablespoon rubbed sage
- 1 teaspoon salt
Description
I Found This Recipe Two Years Ago In A Magazine And Found That It Was So Easy To Adapt To Whatever Vegetables I Had On Hand. I Don't Actually Bake The Squash Again After The Stuffing Is Added, I Just ..
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