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
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
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 :
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
WILD RICE, CHERRIES, APRICOTS AND CHEESY STUFFED ACORN SQUASH
Easy nice comfort food. Acorn squash stuffed with wild rice, cherries, pecans and a creamy cheesy topping. I prefer a blend of wild and white for this, but you can really use any rice if you don't like wild rice. And hey, this is the time to take advantage of the boxed rice. Uncle Bens is what I use, but there are many brands available, and I just use the quick cooking kind, but any will work. My favorite is to serve this with roast chicken, but if you want something lighter ... serve with a fresh green salad topped with roasted pears.
Provided by SarasotaCook
Categories Rice
Time 55m
Yield 4 Squash halves, 4-10 serving(s)
Number Of Ingredients 13
Steps:
- Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
- Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
- Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
- Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
- Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.
Nutrition Facts : Calories 588.1, Fat 30.4, SaturatedFat 10.3, Cholesterol 34.2, Sodium 333, Carbohydrate 67, Fiber 8.2, Sugar 6.4, Protein 18.9
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.
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.
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