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!

Recipe:

• 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.