Rice-Stuffed Acorn Squash Recipe

Name: Rice-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large acorn squash; 3/4 cup uncooked long grain rice; 1-1/2 cups water; 2 tablespoons soy sauce; 1 medium onion, chopped; 1/4 cup butter, cubed; 2 medium tart apples, peeled and chopped; 1 cup shredded part-skim mozzarella cheese; 1/2 cup chopped walnuts; 1/2 cup half-and-half cream; 1/4 cup balsamic vinegar; 3 tablespoons honey; 3 teaspoons minced fresh gingerroot; 1 teaspoon curry powder

Servings: persons

2 large acorn squash
3/4 cup uncooked long grain rice
1-1/2 cups water
2 tablespoons soy sauce
1 medium onion, chopped
1/4 cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped walnuts
1/2 cup half-and-half cream
1/4 cup balsamic vinegar
3 tablespoons honey
3 teaspoons minced fresh gingerroot
1 teaspoon curry powder

1
Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350u00b0 for 40-45 minutes or until tender.
2
Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
3
In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.
4
Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

620

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 14 ingredients. The key ingredients include: 2 large acorn squash, 3/4 cup uncooked long grain rice, 1-1/2 cups water, 2 tablespoons soy sauce, and more.

Yes, Rice-Stuffed Acorn Squash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice-Stuffed Acorn Squash

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