Rice Stuffed Acorn SquashCourse: All Recipes, Baking, Food, Vegetables
Easy, nutritious meals are always something we appreciate when time seems to be at a premium. This recipe makes use of wonderful late seasonal vegetables and tastes great. The best part is while these are cooking you can do something else and not have to worry about watching over dinner, they are also their own serving bowls. So not only do you have a great meal in a flash but, there is minimal cleanup.
1 tbsp brown sugar
1/2 tsp salt
2 tbsp butter, melted and divided
2 acorn squash, halved and seeded
2 tsp olive oil
1/2 small onion, diced
2 garlic cloves, minced
1/2 cup walnuts, chopped (these may be omitted)
2 tbsp dried cranberries
1/2 cup wild or brown rice
1/4 cup black beans
1 tbsp chopped fresh thyme
Fresh ground black pepper to taste
2/3 cup water
- Preheat oven 350 F.
- Combine brown sugar and half the salt and half the butter in a bowl.
- Place acorn squash cut side up in a baking dish.
- Brush butter mixture inside squash and tent with foil and bake for 1 hour.
- In a skillet heat olive oil and saute onion.
- Stir in garlic, walnuts, black beans, cranberries, rice and half the salt and thyme.
- Add water and bring to a simmer.
- Cover and cook for 20 to 25 minutes or until rice is tender.
- Remove cooked squash and stuff with cooked rice mixture.
- Drizzle each half with remaining butter.
- Sprinkle the rest of thyme over top and season with pepper to taste.
- You can do many variations on the stuffing for the squash. Red peppers, almonds and dried cherries or try creating your own combinations.