Baked Stuffed Squash Recipe

Name: Baked Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 lb) acorn squash or (1 1/2 lb) butternut squash; 1 teaspoon butter; 1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white or brown); 1 tablespoon onion, finely chopped; 1 1/4 cups chicken broth, heated (or veggie broth); 1 teaspoon brown sugar, packed; 1 cinnamon stick; 2 tablespoons raisins; 1/8 teaspoon clove, ground; 1/8 teaspoon nutmeg, freshly grated; 1/4 cup toasted walnuts, roughly chopped (or pecans); 1/4 cup fresh parsley, chopped; 1/3 cup feta cheese, crumbled

Servings: persons

2 (1 1/2 lb) acorn squash or (1 1/2 lb) butternut squash
1 teaspoon butter
1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white or brown)
1 tablespoon onion, finely chopped
1 1/4 cups chicken broth, heated (or veggie broth)
1 teaspoon brown sugar, packed
1 cinnamon stick
2 tablespoons raisins
1/8 teaspoon clove, ground
1/8 teaspoon nutmeg, freshly grated
1/4 cup toasted walnuts, roughly chopped (or pecans)
1/4 cup fresh parsley, chopped
1/3 cup feta cheese, crumbled

1
Preheat oven to 400F degrees.
2
Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
3
Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.
4
Stir in toasted nuts and parsley.
5
When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.
6
Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (1 1/2 lb) acorn squash or (1 1/2 lb) butternut squash, 1 teaspoon butter, 1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white or brown), 1 tablespoon onion, finely chopped, and more.

Yes, Baked Stuffed Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Squash

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