Brown Rice Veggie Stuffed Acorn Squash Recipes
RICE-STUFFED ACORN SQUASH
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 More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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., 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. , 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., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
These work as well on the Thanksgiving table as they do on a meatless Monday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
VEGETARIAN STUFFED ACORN SQUASH
Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.
Provided by gartenfee
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
- Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
- Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
- Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
- Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
- Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 111.4 g, Cholesterol 15.3 mg, Fat 23.1 g, Fiber 12.1 g, Protein 10.4 g, SaturatedFat 6.6 g, Sodium 360.1 mg, Sugar 31.1 g
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
CHEESY RICE-STUFFED ACORN SQUASH
Steps:
- 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.
Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams
BROWN RICE & VEGGIE-STUFFED ACORN SQUASH
Feel free to vary the veggies, depending on what you have in the fridge. Can't remember where I got this; it's delicious in the Fall or for a side for Thanksgiving! (Time does not include cooking rice)
Provided by Caroline Cooks
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Cut each squash in half crosswise.
- Scoop out and discard seeds and strings. I.
- f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
- Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
- Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
- Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
- When heated, add onion and garlic, if using, and celery.
- Cook 2 minutes and add carrots.
- Cover and cook 3 minutes.
- Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
- Add cooked brown rice and mix well.
- Remove from heat and fill center of each acorn squash half.
- Return foil over top and return to oven for 15 minutes.
- Remove and top each filled squash half with Mozzarella.
- Return uncovered to oven and bake 5 more minutes.
- Top with chopped fresh parsley, to serve.
More about "brown rice veggie stuffed acorn squash recipes"
STUFFED ACORN SQUASH (VEGETARIAN THANKSGIVING MAIN …
From liveeatlearn.com
4.7/5 (7)Total Time 1 hr 30 minsCategory Main Dishes, Side DishesCalories 349 per serving
- Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
- Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
- Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
- Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (139)Calories 388 per servingCategory Main Dish
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
ACORN SQUASH STUFFED WITH BROWN RICE, MUSHROOMS, AND ...
From azgrabaplate.com
5/5 (10)Estimated Reading Time 4 minsServings 4Calories 1435 per serving
- If you’d like to roast the seeds from the squash, wipe them off with a paper towel and place them on a baking pan lined with aluminum foil. Season with a bit of salt and pop in the oven for 4-7 minutes (keep a watch on them so they don’t burn). Remove from the oven and set aside.
- Brush the squash halves, inside and on the cut surface, with 2 tablespoons olive oil. Season with the salt and black pepper. Place on the foil-lined baking pan, cut side down.
STUFFED ACORN SQUASH WITH RICE & PECANS – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Main DishAuthor Michael CohnCalories 416 per serving
- Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and 1/4 teaspoon kosher salt.
- Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
VEGETARIAN STUFFED ACORN SQUASH - PINCH ME GOOD
From pinchmegood.com
4.8/5 (5)Total Time 55 minsCategory Main CourseCalories 288 per serving
- Place the squash on its side, use a sharp kitchen knife, place it horizontally across the top of the squash and slice the top off about 3/4 inch below the stem. Then carefully place the knife horizontally in the center of the squash and slice it down the middle. You can cut the squash either vertically or horizontally down the center. Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean.
- Preheat the oven to 425 degrees F, spray a baking sheet with cooking spray. Brush each half of the squash with some of the olive oil and sprinkle each generously with salt and pepper. Place the squash, face-side up onto the baking sheet and bake for 25-30 minutes, remove and let cool.
- Heat a skillet to medium heat, add in 1 tablespoon of olive oil. Once hot, add in the minced garlic, minced shallots, and sliced mushrooms. Cook for 4-5 minutes, tossing gently as it cooks until the veggies start to brown.
- Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal. Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 4-5 minutes to get the tops nice and golden brown.
VEGAN APPLE WILD RICE STUFFED ACORN SQUASH ...
From shortgirltallorder.com
4.8/5 (25)Total Time 1 hrCategory Vegetarian Lunch + DinnerCalories 364 per serving
- Preheat the oven to 400F. Then, wash the acorn squash, slice each in half from stem to end, and remove the seeds & stringy flesh inside. Add the squash halves to a baking tray covered with parchment paper and season by rubbing with olive oil, salt, & pepper. Then, flip upside down so the fleshy inside is facing down and add to the oven to bake for 40-45 minutes until cooked through. Once cooked, flip over and set aside to be filled.
- Once the squash is in the oven, add the wild rice and vegetable broth to a small saucepan and stir together. Cover, turn on the heat, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 40-45 minutes until cooked through. Cooked wild rice will be chewy, but should be tender.
- While the squash and wild rice are cooking, make the filling. Cut the shallots, garlic, mushrooms, apples, and kale before starting. Then, add 2 Tbsp olive oil to a large pan and heat over medium heat.
- Once the oil is hot, add in the shallots & garlic and sauté for 3 minutes until beginning to brown and caramelize. Then, add in the chopped mushrooms, stir, and cook together for another 5 minutes until the mushrooms are beginning to brown and crisp.
RICE AND BEANS STUFFED ACORN SQUASH - THE VIET VEGAN
From thevietvegan.com
Reviews 29Estimated Reading Time 7 minsServings 4Total Time 55 mins
- Half acorn squash and scoop out the seeds and stringy insides. Save the seeds for roasting later as a snack or discard it all. Brush cut sides with olive oil and place on a lined baking sheet, cut-side down.
- Meanwhile, using a rice cooker (or whatever your preferred cooking method is) combine rice, black beans, cumin, paprika, and toasted sesame oil. Cook until tender and all water is absorbed into the rice.
STUFFED ACORN SQUASH | THE COZY APRON
From thecozyapron.com
Reviews 54Category EntreeCuisine AmericanTotal Time 55 mins
- Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half.
- Place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on.
- While the squash roasts, cook the ground beef by placing a medium-size non-stick pan over medium-high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon/spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine.
ITALIAN SAUSAGE AND BROWN RICE STUFFED ACORN SQUASH - THE ...
From thebusybaker.ca
4.8/5 (4)Category Baking, Dinner, Main Course, Side DishServings 5Total Time 1 hr 10 mins
- Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- You'll be roasting the acorn squash first, so cut it in half and scoop out all the stringy bits and the seeds from the core of the squash.
- Since acorn squash have those beautiful rounded ridges on the outside you'll probably find it's difficult to get them to lie flat on the baking sheet with the inside of the squash facing up. To remedy this, use a large knife to slice off a little of the skin on the outside, creating a small flat surface on the underside of the squash. This works perfectly every time, and it will ensure the squash doesn't fall to one side while it's roasting or even worse, after it's been stuffed, spilling the contents all over the baking sheet.
- Once the oven has preheated, place the squash halves on the baking sheet (inside facing up!) and roast in the oven for about 40 minutes.
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