Rice-Stuffed Acorn Squash
TOTAL TIME: Prep: 45 min. Bake: 20 min.
YIELD: 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
Ingredients
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2 small acorn squash
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3/4 cup uncooked long grain rice
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1-1/2 cups water
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2 tablespoons soy sauce
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1 medium onion, chopped
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1/4 cup butter, cubed
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2 medium tart apples, peeled and chopped
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1 cup shredded part-skim mozzarella cheese
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1/2 cup chopped walnuts
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1/2 cup half-and-half cream
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1/4 cup balsamic vinegar
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3 tablespoons honey
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3 teaspoons minced fresh gingerroot
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1 teaspoon curry powder
Directions
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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.
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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.
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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.
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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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