Brown Rice & Veggie-Stuffed Acorn Squash Recipe

Name: Brown Rice & Veggie-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash; 3/4 teaspoon salt, divided; 1/2 teaspoon nutmeg; 1 tablespoon olive oil; 1/2 cup onion, chopped; 2 garlic cloves, minced; 1/2 cup celery, chopped; 1/2 cup carrot, chopped; 2 tablespoons dried cranberries; 1/2 teaspoon sage; 1/2 teaspoon thyme; 1/2 cup pecans, chopped; 3/4 cup long grain brown rice, cooked without salt; 3/4 cup lowfat mozzarella cheese, grated; 2 tablespoons fresh parsley, chopped

Servings: persons

2 medium acorn squash
3/4 teaspoon salt, divided
1/2 teaspoon nutmeg
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 tablespoons dried cranberries
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 cup pecans, chopped
3/4 cup long grain brown rice, cooked without salt
3/4 cup lowfat mozzarella cheese, grated
2 tablespoons fresh parsley, chopped

1
Preheat oven to 350u00b0F
2
Cut each squash in half crosswise.
3
Scoop out and discard seeds and strings. I.
4
f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
5
Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
6
Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
7
Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
8
When heated, add onion and garlic, if using, and celery.
9
Cook 2 minutes and add carrots.
10
Cover and cook 3 minutes.
11
Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
12
Add cooked brown rice and mix well.
13
Remove from heat and fill center of each acorn squash half.
14
Return foil over top and return to oven for 15 minutes.
15
Remove and top each filled squash half with Mozzarella.
16
Return uncovered to oven and bake 5 more minutes.
17
Top with chopped fresh parsley, to serve.

453

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 15 ingredients. The key ingredients include: 2 medium acorn squash, 3/4 teaspoon salt, divided, 1/2 teaspoon nutmeg, 1 tablespoon olive oil, and more.

Yes, Brown Rice & Veggie-Stuffed Acorn Squash falls under the Vegetarian 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.

Brown Rice & Veggie-Stuffed Acorn Squash

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