Cheesy Rice-Stuffed Acorn Squash
A cozy and comforting dish featuring roasted acorn squash halves filled with a creamy cheesy rice mixture, perfect for fall and winter dinners.
Equipment
- Oven
- Baking sheet
- Skillet
Ingredients
- 2 acorn squashes halved and seeds removed
- 1 cup cooked rice
- 1 cup Parmesan cheese grated
- ½ cup cream or milk
- 1 small onion chopped
- 2 cloves garlic minced
- salt and pepper to taste
- olive oil for roasting and sautéing
- fresh herbs such as parsley or thyme, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush insides with olive oil, season with salt and pepper.
- Place squashes cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- Meanwhile, heat olive oil in a skillet and sauté onion and garlic for 5-7 minutes until soft and fragrant.
- In a bowl, combine cooked rice, sautéed onion and garlic, Parmesan, and cream or milk. Season with salt and pepper.
- Flip roasted squashes cut-side up. Fill with cheesy rice mixture.
- Bake for 15-20 minutes until tops are golden and bubbly.
- Garnish with fresh herbs and serve warm.
Notes
You can swap rice for quinoa or couscous, use cheddar or feta instead of Parmesan, or make it dairy-free with almond milk.