Tender, oven-roasted butternut squash filled with a savory wild rice and shiitake mushroom stuffing with toasted almonds, green onions and raisins.

Butternut Squash with Wild Rice and Mushroom Stuffing

3 small butternut squash
1/4 cup slivered almonds
1 tablespoon vegetable oil
2 cups sliced fresh shiitake mushrooms
3 cloves garlic, finely chopped
1 1/2 cups water
1 cup wild rice mix or medium or long-grain white rice
1 tablespoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 cup sliced green onions
1/2 cup raisins
2 tablespoons chopped fresh parsley
3 large egg whites

1. Preheat oven to 350°F (175°C). Arrange oven racks to accommodate an oven-proof skillet and large baking sheet. Grease large baking sheet.
2. Cut squash in half lengthwise; place cut-side-down on prepared baking sheet.
3. Place nuts in large skillet. Cook over high heat, stirring constantly, until lightly browned; remove immediately and set aside.
4. Heat oil in same skillet over medium-high heat. Stir in mushrooms and garlic; cook, stirring frequently, for 5 minutes or until mushrooms are cooked through. Stir in water, rice and bouillon. Bring to a boil; remove from heat and cover. Wrap handle of skillet with foil. Place skillet and squash in same oven.
5. Bake rice mixture for 25 minutes and squash for 30 minutes or until tender. Scoop seeds from cooked squash.
6. Stir green onions, raisins, toasted nuts and parsley into cooked rice mixture. Beat egg whites in medium bowl just until combined. Slowly stir in 3 to 4 large spoonfuls of rice mixture into egg mixture to heat eggs and prevent eggs from cooking. Add egg mixture back to rice mixture; mix well. Mound stuffing into squash halves and place on baking sheet.
7. Bake for 10 to 15 minutes or until squash are tender and top of stuffing is crisp.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.