Type what you have

Ingredients

• ✓ corn bread stuffing mix
• acorn squash
• butter
• onion
• garlic
• mushroom
• long grain rice
• wild rice
• sage
• vegetable stock

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ corn bread stuffing mix
• zucchini
• onion
• cream of chicken soup
• sour cream
• salt
• black pepper
• butter
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
3. 3 Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
4. 4 Combine stuffing mix with butter in a small bowl; stir well.
5. 5 Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese.
6. 6 Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
7. 7 Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

By SALLY G