Description
A simple recipe for acorn squash halves filled with seasoned rice.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1/2 cup vegetable broth
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds and stringy parts.
- Rub the cut surfaces of the squash with a little olive oil and place them cut-side down on a baking sheet.
- Bake for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
- While the squash bakes, heat the remaining olive oil in a skillet over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Stir in the cooked rice, vegetable broth, dried cranberries, pecans, and thyme.
- Cook until the liquid is absorbed, about 5 minutes. Season with salt and pepper.
- Remove the squash from the oven and turn the halves cut-side up.
- Spoon the rice mixture evenly into the cavities of the baked squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
Notes
- You can substitute wild rice for brown rice if desired.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 0
Keywords: rice stuffed acorn squash, baked squash, vegetarian main dish, brown rice stuffing