Description
Cheesy Rice-Stuffed Acorn Squash is a delightful and comforting dish that combines the natural sweetness of roasted acorn squash with a savory, cheesy rice filling. This recipe is perfect for impressing guests at dinner parties or serving as a cozy weeknight meal. Each bite delivers an explosion of flavor, while the vibrant presentation makes it an eye-catching centerpiece for any occasion. Easy to prepare and customizable with your favorite veggies, this dish is sure to become a family favorite.
Ingredients
Scale
- 2 medium acorn squashes
- 2 cups cooked rice (white or brown)
- 1 cup shredded cheese (mozzarella and cheddar blend)
- 1 cup vegetable broth
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Dried herbs (thyme or oregano) to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Cut each acorn squash in half lengthwise and scoop out the seeds. Season inside with salt and pepper.
- In a skillet over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- In a large bowl, mix together cooked rice, sautéed onion and garlic, shredded cheese, vegetable broth, herbs, salt, and pepper until well combined.
- Spoon the cheesy rice mixture generously into each squash half.
- Place stuffed squashes cut-side down in the prepared baking dish. Cover with foil and bake for about 30 minutes; remove foil and bake for an additional 10 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg