Recipe Samples to Support your Body During the Cell Renewal Process for Life Extension

Wild Rice Stuffed Acorn Squash


  • (use organic whenever possible)
  • 1 large acorn squash (or another variety of winter squash)
  • 1 tablespoon olive oil
  • 4 ounces mushrooms
  • 2 cloves garlic
  • ¾ teaspoon ground dill seed
  • 4-5 green onions
  • 3 cups cooked wild rice or wild rice/brown rice blend
  • ½ cup lightly toasted hazelnuts or walnuts
  • 2 tablespoons fresh parsley
  • sea salt and freshly ground black pepper – to taste


  • Cut squash lengthwise and scoop out seeds. Place cut side down on a lightly greased baking dish. Bake at 350 degrees F until tender (about 25 minutes).
  • Chop mushrooms, onions and parsley. Mince garlic.
  • Heat oil in a skillet over medium heat. Add mushrooms, garlic and dill seed. Sauté 1-2 minutes. Stir in green onions, parsley, rice and 1/3 cup of nuts.
  • Season with salt and pepper to taste.
  • Spoon stuffing into baked squash, press into cavity with back of spoon and pile it high.
  • Arrange stuffed squash in baking dish and sprinkle with remaining nuts.
  • Bake at 350 degrees F for 30 minutes, or until squash is steaming and the nut topping is lightly crisp.
  • Arrange on platter and serve.
  • Serves 2-4