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Rice-Stuffed Acorn Squash

Total Time

Prep: 45 min. Bake: 20 min.

Makes

4 servings

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

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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts

1 stuffed squash half: 687 calories, 31g fat (14g saturated fat), 64mg cholesterol, 767mg sodium, 93g carbohydrate (33g sugars, 8g fiber), 17g protein.

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