Crock Pot Acorn Squash With Pepper Rice Stuffing Recipes

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CHEESY RICE-STUFFED ACORN SQUASH



Cheesy Rice-Stuffed Acorn Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

2 small acorn squash, halved lengthwise and seeded
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
1/4 teaspoon ground nutmeg
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Chopped fresh parsley, for topping

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
  • Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.

Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams

ACORN SQUASH WITH RICE AND ARUGULA STUFFING



Acorn Squash with Rice and Arugula Stuffing image

Savor the flavors of the season with this vegetarian dish from Sara Forte of Sprouted Kitchen.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 1h10m

Yield 3

Number Of Ingredients 15

½ cup black (forbidden) rice
2 medium acorn squash
3 tablespoons walnut or extra virgin olive oil, divided
1 pinch Sea salt to taste
½ yellow onion, finely chopped
2 ribs celery, finely chopped
1 teaspoon fennel seeds
¾ cup chopped toasted walnuts, divided
⅓ cup golden raisins
1 teaspoon maple syrup
1 tablespoon white wine vinegar
2 cups baby arugula, or as needed
1 pinch Salt and pepper to taste
1 tablespoon Shaved Parmesan cheese, for garnish
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
  • While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
  • Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
  • When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

Nutrition Facts : Calories 633.4 calories, Carbohydrate 79.5 g, Cholesterol 1.5 mg, Fat 34.5 g, Fiber 9 g, Protein 11.5 g, SaturatedFat 3.5 g, Sodium 239.2 mg, Sugar 21.8 g

RICE-STUFFED ACORN SQUASH



Rice-Stuffed Acorn Squash image

We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

2 small acorn squash
3/4 cup uncooked long grain rice
1-1/2 cups water
2 tablespoons soy sauce
1 medium onion, chopped
1/4 cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped walnuts
1/2 cup half-and-half cream
1/4 cup balsamic vinegar
3 tablespoons honey
3 teaspoons minced fresh gingerroot
1 teaspoon curry powder

Steps:

  • Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.

ITALIAN STUFFED ACORN SQUASH-CROCK POT



Italian Stuffed Acorn Squash-Crock Pot image

Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.

Provided by Sharon123

Categories     Vegetable

Time 4h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 large acorn squash, halved and seeded
olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds (I have used sunflower seeds too) or 1/4 cup pine nuts (I have used sunflower seeds too)
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled goat cheese or 1/4 cup feta cheese

Steps:

  • Cut squash in half and scoop out seeds.
  • Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
  • Pour 1 cup water into the cooker, around (not into) squash.
  • In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
  • Stuff rice mixture into each squash half.
  • Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
  • Pour any remaining broth around squash.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Just prior to serving, sprinkle with crumbled cheese.
  • Enjoy!

ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE



Acorn Squash Stuffed with Cheesy Mushroom Rice image

This vegetarian stuffed acorn squash dish is hearty and delicious!

Provided by Cat Marsha

Time 1h25m

Yield 2

Number Of Ingredients 11

1 (1 pound) acorn squash, halved and seeded
3 tablespoons olive oil, divided
8 medium button mushrooms, chopped
1 medium onion, chopped
3 cloves garlic, thinly sliced
2 sprigs fresh thyme, leaves stripped and chopped
½ cup uncooked white rice
1 cup chicken broth
1 cup shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon panko bread crumbs, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
  • Bake in the preheated oven until tender and lightly browned, about 40 minutes.
  • While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
  • Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
  • Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 80.2 g, Cholesterol 62.4 mg, Fat 40.7 g, Fiber 9.7 g, Protein 24.8 g, SaturatedFat 15.1 g, Sodium 967.8 mg, Sugar 9.5 g

CROCK POT ACORN SQUASH WITH PEPPER RICE STUFFING



Crock Pot Acorn Squash With Pepper Rice Stuffing image

The stuffing can be modified to your taste. Great vegetarian meal to come home to from your crock pot.

Provided by TishT

Categories     White Rice

Time 7h10m

Yield 2 serving(s)

Number Of Ingredients 10

1 acorn squash (about 1-1/2 pounds)
1/4 cup long grain rice
1 carrot, coarsely shredded
1 small green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup fresh parsley, snipped, for garnish

Steps:

  • Cut the squash in half lengthwise and remove the seeds.
  • Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
  • Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up.
  • Pour the broth into the rice mixture in each cavity.
  • Cook on LOW until the squash and rice are tender, 5-7 hours.
  • Serve garnished with the sour cream and parsley (optional).

Nutrition Facts : Calories 230.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 2.9, Sodium 59.1, Carbohydrate 52.6, Fiber 5.6, Sugar 4.7, Protein 6

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