Stuffed Acorn Squash
Stuffed Acorn Squash could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 617 calories, 10g of protein, and 16g of fat. For $1.66 per serving, you get a side dish that serves 2. 562 people were impressed by this recipe. Head to the store and pick up acorn squash, Salt & Pepper, parsley, and a few other things to make it today. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Stuffed Acorn Squash, and Stuffed Acorn Squash are very similar to this recipe.
Servings: 2
Ingredients:
1 acorn squash, halved lengthwise and seeds removed
1 tablespoon melted butter
1/4 cup dried cranberries
2 tablespoons chopped parsley
1/4 cup pecans, chopped
1 cup Rice Select Royal Blend, cooked according to package directions
salt & pepper, to taste
1 large shallot, diced
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Heat the oven to 450°F and arrange a rack in the middle.Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.Divide the rice filling among the roasted squash halves and serve immediately.
Step by step:
1. Heat the oven to 450°F and arrange a rack in the middle.
2. Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through.
3. Remove from heat.Divide the rice filling among the roasted squash halves and serve immediately.
Nutrition Information:
covered percent of daily need
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