How To Make Stuffed Acorn Squash Recipe
A hearty, vegetarian main dish filled with flavorful rice and veggies inside tender roasted acorn squash.
Serves:
Ingredients
- 2 acorn squash, halved and seeds removed
- 1 cup instant brown rice, cooked
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 2 tbsp olive oil
Instructions
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Preheat oven to 375°F.
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Place squash halves face down in a baking dish and bake for 30 minutes.
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In a skillet, heat olive oil. Add onion, bell pepper, garlic, and herbs, and cook until tender.
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In a bowl, mix together cooked rice, sautéed veggies, pecans, cranberries, salt, and pepper.
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Remove squash from oven, flip them over, and fill each squash half with the rice mixture.
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Return to the oven and bake for an additional 15-20 minutes.
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Serve hot.
Nutrition
- Calories : 360kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 310mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugar : 12g
- Protein : 6g
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