Description
Delightful Cheesy Rice-Stuffed Acorn Squash blends rustic autumn flavors with comforting textures. Hearty rice, melted cheese, and roasted squash create a satisfying meal you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 2 medium acorn squash, halved and seeds removed
- 1 cup cooked rice (white, brown, or wild rice)
- ½ cup shredded cheddar cheese (or mozzarella)
- ¼ cup grated Parmesan cheese
Vegetable and Aromatics:
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 1 cup spinach, chopped (or kale)
Seasonings and Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon olive oil or butter
- ¼ cup heavy cream (or milk for a lighter version)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Extra shredded cheese for broiling
- Chopped fresh parsley or thyme
Instructions
- Prepare the acorn squash by halving it lengthwise and scooping out the seeds, creating a clean vessel for the cheesy rice filling.
- Massage the squash interior with olive oil, then generously sprinkle with salt and freshly ground black pepper to enhance its natural flavors.
- Position the squash halves face-down on a parchment-lined baking sheet, allowing the flesh to caramelize and soften during roasting.
- Transfer the baking sheet to a preheated oven and roast for approximately 25-30 minutes, checking periodically to ensure the squash reaches a fork-tender consistency without becoming mushy.
- While the squash roasts, prepare the rice mixture by combining cooked rice with shredded cheese, minced herbs, and sautéed aromatics to create a rich, flavorful stuffing.
- Once the squash has reached optimal tenderness, carefully remove it from the oven and flip the halves cut-side up, creating a natural bowl for the rice mixture.
- Generously fill each squash half with the prepared cheesy rice stuffing, ensuring an even distribution and slightly mounding the filling.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the cheese to melt and the top of the filling to develop a golden, crispy texture.
- Remove from the oven and let the stuffed squash rest for a few minutes to allow the flavors to meld and the filling to set before serving.
Notes
- Optimize roasting by selecting squash with smooth, unblemished skin for even cooking and better texture.
- Drizzle olive oil generously to prevent drying and enhance caramelization of the squash’s natural sugars.
- Consider using vegetable broth instead of water when cooking rice for deeper flavor infusion into the stuffing.
- Swap cheese with nutritional yeast for a dairy-free version that maintains creamy, rich taste profile while keeping the recipe vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg