Orzo and Cheese Baked in Acorn Squash

1. 1

   Preheat oven to 400 F. Cut off thin slice from rounded side of each squash half.

2. 2

   Arrange squash, open side down, in roasting pan.

3. 3

   Add 3/4 cup water to pan.

4. 4

   Cover tightly with foil.

5. 5

   Bake until squash is tender about 35 minutes.

6. 6

   Remove from oven; discard water.

7. 7

   Turn squash open side up.

8. 8

   Sprinkle with salt and pepper.

9. 9

   Maintain oven temperature.

10. 10

    Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes.

11. 11

    Drain.

12. 12

    Pour milk and broth into same pot; bring to boil.

13. 13

    Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes.

14. 14

    Remove from heat.

15. 15

    Stir in cheddar and 1 tablespoon Parmesan.

16. 16

    Season with hot pepper sauce, salt and pepper.

17. 17

    Divide orzo mixture among squash halves.

18. 18

    Sprinkle with 1 tablespoon Parmesan.

19. 19

    Bake until tops begin to brown, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.