Rice-stuffed Acorn Squash

Rice-stuffed Acorn Squash Recipe - Delicious and Healthy Option for Lunch or Dinner

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Rice-stuffed acorn squash is a delicious and hearty dish that combines the sweetness of acorn squash with the savory flavors of rice, nuts, and cheese. This recipe is perfect for a cozy fall or winter meal, and is sure to impress your family and friends.

History

Acorn squash has been a staple in Native American cuisine for centuries, and is often used in both sweet and savory dishes. The combination of rice, nuts, and cheese stuffed inside the squash is a modern twist on a classic recipe, adding depth and flavor to this traditional dish.

Ingredients

3 acorn squash
2 bunches of green onions, white part only, sliced
1 small green pepper, seeded and diced
2 tbsp olive oil
3 cups cooked rice
0.5 cup chopped pecans
salt and pepper
0.5 cup grated parmesan cheese

How to prepare

Pierce the squash and microwave on high (100% power) for 8–10 minutes or until soft.
Allow the squash to cool, then cut it in half lengthwise, removing a thin horizontal slice from the bottom of each half to make it sit flat.
Scoop out the seeds.
In a pan, sauté the green onions and green pepper in oil until soft.
Stir in the rice, ensuring it is well coated.
Add the nuts and season with salt and pepper to taste.
Add the cheese.
Fill the squash cavity with the rice mixture and wrap each squash in foil or plastic wrap before freezing.
To serve, unwrap the desired number of squash halves.
Microwave on high in 3-minute increments until heated through.
Alternatively, place the squash halves in a baking dish, cover with foil, and bake at 350°F (177°C) for approximately 25 minutes or until heated through.
Nutritional information per serving: 308 calories; 39% calories from fat.

Variations

Add cooked ground turkey or chicken to the rice mixture for added protein.
Substitute quinoa or couscous for the rice for a different flavor and texture.
Top the stuffed squash with breadcrumbs or crushed crackers before baking for a crunchy topping.

Cooking Tips & Tricks

Be sure to pierce the squash before microwaving to prevent it from exploding.

- Cutting a thin slice from the bottom of each squash half will help them sit flat in the baking dish.

- Make sure to season the rice mixture well with salt and pepper to enhance the flavors of the dish.

- Wrapping the stuffed squash in foil or plastic wrap before freezing will help preserve the flavors and prevent freezer burn.

Serving Suggestions

Serve the rice-stuffed acorn squash as a main dish with a side salad or steamed vegetables for a complete meal. This dish pairs well with a glass of white wine or sparkling water.

Cooking Techniques

Be sure to cook the rice according to package instructions before adding it to the squash mixture.

- Sautéing the green onions and green pepper before adding them to the rice mixture will help enhance their flavors.

- Microwaving the stuffed squash halves before baking will help reduce the overall cooking time.

Ingredient Substitutions

Use walnuts or almonds instead of pecans for a different flavor.

- Substitute feta or goat cheese for the parmesan for a tangy twist.

- Use butternut squash or sweet potatoes instead of acorn squash for a different flavor profile.

Make Ahead Tips

You can prepare the rice mixture ahead of time and store it in the refrigerator for up to 2 days before stuffing the squash.

- The stuffed squash can be frozen for up to 3 months before baking. Simply thaw in the refrigerator before baking as directed.

Presentation Ideas

Garnish the stuffed squash with fresh herbs, such as parsley or chives, before serving. - Serve the stuffed squash on a bed of arugula or spinach for a pop of color and added nutrition. - Drizzle the squash with balsamic glaze or honey before serving for a touch of sweetness.

Pairing Recommendations

Pair the rice-stuffed acorn squash with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

- Serve this dish with a side of roasted vegetables, such as Brussels sprouts or carrots, for a complete meal.

- Finish the meal with a light dessert, such as fruit sorbet or a fruit salad, for a sweet ending.

Storage and Reheating Instructions

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.

- To reheat, microwave the squash on high in 1-minute increments until heated through, or bake in a 350°F (177°C) oven for 15-20 minutes.

Nutrition Information

Calories per serving

Each serving of rice-stuffed acorn squash contains approximately 308 calories. This dish is relatively low in calories, making it a healthy and satisfying meal option.

Carbohydrates

Each serving of rice-stuffed acorn squash contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body, and can help keep you feeling full and satisfied.

Fats

This dish is relatively high in fat, with each serving containing approximately 13 grams of fat. The fat in this recipe comes from the olive oil, nuts, and cheese, which provide heart-healthy monounsaturated fats.

Proteins

Each serving of rice-stuffed acorn squash contains approximately 8 grams of protein. Protein is essential for building and repairing tissues in the body, and can help keep you feeling full and satisfied after a meal.

Vitamins and minerals

Acorn squash is a good source of vitamins A and C, as well as potassium and fiber. The nuts in this recipe provide additional vitamins and minerals, such as vitamin E and magnesium.

Alergens

This recipe contains nuts and dairy (cheese), which may be allergens for some individuals. Be sure to check for any food allergies before serving this dish to guests.

Summary

Overall, rice-stuffed acorn squash is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. This recipe is a great option for a healthy and satisfying meal.

Summary

Rice-stuffed acorn squash is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. This recipe is easy to prepare and can be customized with your favorite ingredients. Serve this dish as a main course or side dish for a satisfying and flavorful meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a chilly autumn day, and I was browsing through an old cookbook that had been passed down to me from my mother. As I flipped through the pages, a picture of a beautifully roasted acorn squash filled with fluffy rice and savory herbs caught my eye. My mouth watered at the thought of digging into that delicious combination of flavors.

I had always loved cooking, ever since I was a young girl helping my own grandmother in the kitchen. She was a great cook, and she taught me everything I know about preparing delicious meals from scratch. I remember watching her carefully measure out ingredients, stir pots on the stove, and chop vegetables with precision. She had a way of making even the simplest dish taste like a gourmet masterpiece.

As I read through the recipe for Rice-stuffed Acorn Squash, I couldn't help but think of my grandmother and how proud she would be to see me recreating one of her signature dishes. I decided then and there that I would make it for dinner that night, and invite my family over to share in the feast.

I gathered all the ingredients I would need: acorn squash, rice, onions, garlic, herbs, and spices. I carefully followed the instructions, roasting the squash until it was tender and golden brown. Meanwhile, I sautéed the onions and garlic, adding in the rice and letting it cook until it was fluffy and fragrant. I mixed in the herbs and spices, tasting as I went to make sure the flavors were just right.

Finally, I stuffed the rice mixture into the roasted acorn squash halves, sprinkling a little cheese on top for good measure. I popped them back into the oven to let the flavors meld together, and soon the whole kitchen was filled with the heavenly aroma of roasted squash and savory spices.

When my family arrived for dinner, they were greeted with the sight of the beautiful Rice-stuffed Acorn Squash waiting for them on the table. They oohed and aahed at the presentation, and eagerly dug in to taste the dish. As they took their first bites, I watched with bated breath, hoping that they would enjoy it as much as I had enjoyed making it.

To my delight, they all raved about how delicious the dish was. They marveled at the way the flavors of the roasted squash and seasoned rice blended together perfectly, creating a harmony of tastes and textures that delighted their palates. They thanked me for the wonderful meal, and I beamed with pride at their praise.

As we sat around the table, enjoying each other's company and savoring the last few bites of the Rice-stuffed Acorn Squash, I couldn't help but feel grateful for the culinary traditions that had been passed down to me through the generations. My grandmother's love of cooking had inspired me to create this delicious dish, and I knew that I would continue to share her recipes with my own family for years to come.

And so, as we finished our meal and cleared the dishes away, I made a mental note to write down the recipe for Rice-stuffed Acorn Squash so that I could pass it on to my children and grandchildren. I knew that this dish would become a beloved family favorite, just like it had been for me. And as I sat back in my chair, content and happy, I couldn't help but smile at the thought of all the delicious meals that were still waiting to be cooked and enjoyed in the years to come.