BROWN RICE & VEGGIE-STUFFED ACORN SQUASH
Feel free to vary the veggies, depending on what you have in the fridge. Can't remember where I got this; it's delicious in the Fall or for a side for Thanksgiving! (Time does not include cooking rice)
Provided by Caroline Cooks
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Cut each squash in half crosswise.
- Scoop out and discard seeds and strings. I.
- f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
- Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
- Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
- Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
- When heated, add onion and garlic, if using, and celery.
- Cook 2 minutes and add carrots.
- Cover and cook 3 minutes.
- Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
- Add cooked brown rice and mix well.
- Remove from heat and fill center of each acorn squash half.
- Return foil over top and return to oven for 15 minutes.
- Remove and top each filled squash half with Mozzarella.
- Return uncovered to oven and bake 5 more minutes.
- Top with chopped fresh parsley, to serve.
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Ansh Kayani
[email protected]This recipe was a disaster! The squash was undercooked and the filling was dry and tasteless. I would not recommend this recipe to anyone.
SAMSUNG Kon
[email protected]This recipe was a bit bland for my taste. I think it would have been better if I had added more spices to the filling.
James Rimmer
[email protected]I'm so glad I tried this recipe! It was easy to make and the result was amazing. The squash was perfectly roasted and the filling was flavorful and satisfying. I'll definitely be making this again.
Michael Salter
[email protected]This is a delicious and healthy recipe! The squash is roasted to perfection and the filling is flavorful and satisfying. I'll definitely be making this again.
Brooke Routledge
[email protected]This recipe is a great way to get your kids to eat their veggies. My kids loved the roasted squash and the flavorful filling. I'll definitely be making this again.
Bubly Bubly
[email protected]I've made this recipe several times and it's always a hit! It's a great way to use up leftover rice and veggies. I also like to add a bit of cheese to the filling.
Joseph Hopper
[email protected]This recipe was easy to follow and the result was delicious! The squash was perfectly roasted and the filling was flavorful and satisfying. I'll definitely be making this again.
ROS
[email protected]This is a great recipe for a healthy and satisfying meal. The squash is a nice change from the usual potatoes or rice. I'll definitely be making this again.
Thomas jay
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about how delicious it was. I'll definitely be making it again.
Ahle Bayat
[email protected]The flavors in this dish were amazing! The roasted squash, brown rice, and veggies all came together perfectly. I highly recommend this recipe.
FearStreetZombie Reviews
[email protected]This was my first time cooking acorn squash and it turned out great! The instructions were clear and easy to follow. I'll definitely be making this again.
Elvis Powell
[email protected]This recipe was a hit at our dinner party! The squash was perfectly roasted and the filling was flavorful and satisfying. Everyone loved it, even the picky eaters.