Stuffed Acorn Squash

Lori Hartnett 1 Comment

During the fall season, squash is plentiful and inexpensive. This recipe has it all — flavor, texture, and eye appeal. Check out my Fresh Tip for a Vegan option.

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Stuffed Acorn Squash
Vegetarian, Wheat Free, Gluten Free, Soy Free
  1. HEAT oven to 425ºF.
  2. PLACE squash, cut sides up in a 9x13-inch or larger baking pan. Season with salt and pepper, sprinkle with brown sugar, and dot with butter. Add about 1/4-inch of water in bottom of pan. Bake 30 minutes; remove from oven and brush sides with liquid from centers. Continue baking 20 to 25 minutes or until tender; brush centers again.
  3. MEANWHILE, heat oil in medium saucepan over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add rice; heat 2 minutes, stirring occasionally. Stir in broth, 1/4 cup water and thyme; bring to a boil. Reduce heat; cover and simmer 20 to 24 minutes or until liquid is absorbed. Season to taste with salt and pepper. Stir in remaining ingredients; keep warm until squash is cooked.
  4. Spoon rice mixture into hot squash shells. Serve immediately.
Fresh Tips

Substitute vegan margarine for the butter and use vegetable broth.

The rice product I used contains about 3/4 cup dry rice blend. If you use another product, measure 3/4 cup and adjust the recommended amount of liquid and cook time, if necessary.

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