Cheesy Rice-Stuffed Acorn Squash
If you have roughly 40 minutes to spend in the kitchen, Cheesy Rice-Stuffed Acorn Squash might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 3. This main course has 665 calories, 24g of protein, and 31g of fat per serving. For $2.62 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, ground nutmeg, shredded cheddar cheese, and a few other things to make it today. 672 people were impressed by this recipe. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. Wild Rice, Cherries, Apricots and Cheesy Stuffed Acorn Squash, Cheesy Stuffed Acorn Squash, and Rice-Stuffed Acorn Squash are very similar to this recipe.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 small acorn squash, halved lengthwise and seeded
2 cups cooked brown rice
2 tablespoons all-purpose flour
Chopped fresh parsley, for topping
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper
2 cups milk
1/2 onion, finely chopped
1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 tablespoons unsalted butter
Equipment:
oven
plastic wrap
microwave
knife
dutch oven
whisk
baking sheet
Cooking instruction summary:
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. Photograph by Charles Masters
Step by step:
1. Position a rack in the upper third of the oven; preheat to 425 degrees F.
2. 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.
3. Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat.
4. Add the onion; cook, stirring, until softened, about 5 minutes.
5. Add the garlic and cook 1 minute.
6. Add the flour and cook, stirring, 3 minutes.
7. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes.
8. Add the cheese, stirring to melt.
9. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
10. 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.
11. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
