WILD RICE-STUFFED ACORN SQUASH
I tried many variations of ingredients for the stuffing in my acorn squash. Here's the version I liked best-a rustic mix of wild rice, carrots, dried cherries and pecans. -Michelle Springer, Spring, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork., In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer., Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary., Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.
Nutrition Facts :
WILD RICE STUFFED ACORN SQUASH
A filling vegetarian main course dish, squash stuffed with stuffing and rice!
Provided by sherry
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
- Make the stuffing mix as instructed on the package, and set aside.
- Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
- Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g
BLACK WILD RICE-STUFFED ACORN SQUASH
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
- Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
- Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
- Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
RICE-STUFFED ACORN SQUASH
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
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.
CHEESY RICE-STUFFED ACORN SQUASH
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 STUFFED WITH MUSHROOMS AND RICE
These work as well on the Thanksgiving table as they do on a meatless Monday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE
This vegetarian stuffed acorn squash dish is hearty and delicious!
Provided by Cat Marsha
Time 1h25m
Yield 2
Number Of Ingredients 11
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
VENISON AND WILD RICE STUFFED ACORN SQUASH
These acorn squash are stuffed with great Northwoods flavors!
Provided by Aaron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
- Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
- Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
- Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
- Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 51.6 g, Cholesterol 70.2 mg, Fat 13.1 g, Fiber 3.4 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 113.5 mg, Sugar 30.2 g
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.
Provided by Greeny4444
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 798, Fat 30.1, SaturatedFat 7.8, Cholesterol 22, Sodium 1148.5, Carbohydrate 107.5, Fiber 6.7, Sugar 5.6, Protein 27
WILD RICE STUFFED SQUASH
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.
ACORN SQUASH STUFFED WITH SAUSAGE AND RICE
This is a hearty meal all in one!
Provided by Cheryl King
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
- Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.
- Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.
- Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 61.1 g, Cholesterol 38.1 mg, Fat 20.5 g, Fiber 5.3 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 779.3 mg, Sugar 13.8 g
SAUSAGE AND RICE STUFFED ACORN SQUASH
I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!
Provided by Sophias Mom
Categories Vegetable
Time 2h
Yield 6 1/2 stuffed squash, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
- back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
- 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
- 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
- 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
- 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
- 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
- 7. Allow to cool and enjoy!
- **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
WILD-RICE STUFFED SQUASH
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Nutrition Facts : Calories 463 g, Fat 17 g, Fiber 8 g, Protein 10 g
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
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.
BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO
The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I'm usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They'll be like miniature vegetarian (or vegan) turkeys
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield 6 to 8 generous servings
Number Of Ingredients 15
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
- Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
- Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
- Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
- Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
- Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1047 milligrams, Sugar 1 gram
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4.8/5 (13)Total Time 1 hr 20 minsCategory Dinner, Main Course, Side Dish, ThanksgivingCalories 402 per serving
- Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
- Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
- While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
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